Cut butter into small 1-inch cubes, place in a bowl and keep it in the freezer while you are preparing the rest of the ingredients.

Whisk together flour, baking powder, baking soda, and salt in a bowl.

Add in the cold butter cubes into the mixture. Using a pastry cutter or a fork, work the butter into the flour just until it resembles coarse crumbs.

Pour in the buttermilk. Using a wooden spoon or your hands, mix until combined.

Transfer the dough onto a lightly floured surface. Gently work to dough to make it cohesive using your hands without overworking it. If it is too sticky add in some flour.

Once the dough is cohesive, pat it out into a rectangular.  Fold it in thirds and gently flatten. Rotate the dough 90 degrees and fold it again. Repeat the same process for one more time. Using a rolling pin, roll the dough into a rectangular that is 1 ¼ inch thick in height.

Dip a 2 ¾  inch round cutter into flour and then press it straight down into the dough. Transfer the biscuit onto a parchment line baking sheet with at least 1-inch space in between biscuits.

If you need it, dip the biscuit cutter in flour in between.

Repeat until you have 8 biscuits. *Read the post to what to do about the leftover dough.*

Place the biscuits in the freezer and preheat your oven to 450 degrees.

Bake in the oven for 12 minutes or until the top of the biscuits turn lightly golden brown.

If preferred, lightly brush them with butter as soon as they come out of the oven.

Serve them while they are still warm.