Preheat your oven to 425°F. Line a baking sheet with parchment paper. A hot oven helps biscuits rise tall and fluffy. This step is important for good texture.

Place flour, baking powder, baking soda and salt into a large bowl. Stir gently with a spoon. Mixing evenly now helps biscuits bake evenly later.

Add cold butter cubes to the bowl. Use a pastry cutter or fork. Press until the mixture looks like coarse crumbs. Small butter pieces create flaky layers.

Pour cold buttermilk into the bowl. Stir gently until dough forms. Do not overmix. The dough should look slightly rough and soft.

Lightly flour your work surface. Turn the dough out gently. Press it into a rectangle with your hands. Avoid using too much pressure.

Fold the dough in half. Press gently again. Repeat this step two more times. Folding creates soft layers inside the biscuits.

Roll the dough to about one inch thickness. Use a round cutter or glass. Press straight down. Do not twist. Twisting prevents rising.

Place biscuits close together on the baking sheet. This helps them rise upward instead of spreading. Brush tops lightly with buttermilk if desired.

Bake for fourteen to sixteen minutes. The tops should look lightly golden. Remove from oven and let cool for a few minutes before serving.