Preheat oven to 450 degrees F. Line a baking sheet with a silicone mat or parchment paper.
Add flour, baking powder, salt, and baking soda to the bowl of a food processor. Cover and give everything a whirl to mix.
Add butter to the food processor. Cover and pulse until the butter is cut into the dry ingredients and has a sandy, crumb-like consistency. (Work in quick pulses, not leaving the processor on continuously. The butter will warm up too much.) Transfer flour/butter mixture to a large mixing bowl.
Pour in the buttermilk stir in just until the dough comes together. The dough will very sticky. (If your dough is dry, add in more buttermilk 1 tablespoon at a time.)
Turn dough out onto a floured surface, dust top of the dough with flour, and gently fold the dough over on itself 5 or 6 times The dough will come together and the outside won't be sticky anymore.
Use a rolling pin flatten the dough to about 1/2-inch thick. (Your hands can warm the butter and we don't want that.) Cut out biscuits with a 2-inch circle cutter, being sure to push straight down through the dough. (I dip my cutter in flour each time before pressing into the dough.)
Place biscuits on your prepared baking sheet. Re-roll and flatten the dough scraps and repeat until you've used it all up.
Bake 14 to 16 minutes, or until biscuits are puffy and golden on top. Remove from the oven. Serve warm or at room temperature.
Notes
If you don't have buttermilk one hand, add 1 tablespoon lemon juice to 1 cup of 2% milk or whole milk. Stir to combine and let site for at least 2 minutes before using.
If you don't have a food processor: In a large mixing bowl, combine flour, baking powder, salt, and baking soda. Use a fork to cut the butter into the dry ingredients until the mixture looks like crumbs. Work quickly, you don’t want the butter to get too soft.