Preheat your oven to 425°F (218°C). Line a baking sheet with parchment paper or lightly grease it.

In a large bowl, whisk together the flour, baking powder, baking soda, sugar, and salt until well combined.

Add the cold, cubed butter to the flour mixture. Use a pastry cutter, fork, or your fingertips to work the butter into the flour until the mixture resembles coarse crumbs. It's okay if some larger pieces of butter remain — that’s what creates flaky layers!

Pour in the cold buttermilk and gently stir until the dough comes together. Be careful not to overmix, or the biscuits will be tough.

Turn the dough out onto a lightly floured surface. Gently pat it into a rectangle about ¾ inch thick. Fold the dough over onto itself 3–4 times to create layers, then pat it out again.

Use a biscuit cutter or a floured glass to cut out biscuits. Gather scraps and repeat as needed.

Place the biscuits on the prepared baking sheet close together for soft sides or spaced apart for crispier edges.

Brush the tops with a little extra buttermilk.

Bake for 13–15 minutes, or until the biscuits are golden brown on top.

Let the biscuits cool slightly, then serve warm with butter, honey, or your favorite toppings!