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Preheat the oven to 425°F.
In a large bowl, combine the flour, baking soda, baking powder, salt, and butter.
Use a pastry cutter or your fingertips to work the butter into the flour until butter pieces are no larger than a pea.
Add the herbs, pepper, and buttermilk, stirring just to blend well.
Drop heaping tablespoonfuls of dough about 1 inch apart on an ungreased baking sheet.
Brush the biscuits with the olive oil.
Bake until lightly browned, 12 to 14 minutes.
Set aside 8 biscuits to cool and serve the rest.
Place the reserved biscuits in a lock-top freezer bag and freeze until needed for the potpie.