Preheat oven to 425°F and line a baking sheet with parchment paper.
In a large bowl, mix together flour, baking powder, baking soda, and salt.
Cut in butter using a pastry cutter, two knives, a cheese grater, or your fingers.
Make a well in the center of the bowl and pour in buttermilk. Mix just until combined. Dough will be sticky and not fully cohesive.
Dump dough out onto a floured surface and knead a few times to bring together. Pat into a rectangle and fold over so the short edges meet. Use a floured rolling pin to roll gently into a rectangle again and fold over again. Repeat.
Pat the dough into a square or rectangle ½ to ¾ inches thick. Cut biscuits, making sure to not twist or slide the cutter. Reroll and recut scraps as needed.
Place biscuits on baking sheet, leaving space between each. Bake for 18-20 minutes, until risen and golden brown.