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Place a rack in the center of the oven and preheat the oven to 450 degrees.
Grate the frozen butter using the large side of a box grater. Transfer the butter to a bowl and place the bowl in the freezer to keep it chilled.
Sift the flour, baking powder, sugar and baking soda into a large bowl. Whisk in the salt.
Using a fork, stir in the grated, chilled butter and then make a well in the center of the mixture. Add the buttermilk and cream and stir until the dough begins to clump and become shaggy.
Turn the dough onto a lightly floured work surface. Working quickly, gently press and fold the dough 4 to 5 times (try not to knead or squeeze the dough), then form it into a rectangle. Pat the dough down to a uniform thickness of about ¾ inch.
Using a 2½-inch biscuit cutter, press straight down through the dough, without twisting. Gather and pat down the scraps if needed to make more cuts.
Place the biscuits on a parchment-lined baking sheet so that they are just touching and chill the biscuits in the fridge for about 20 minutes.
Sprinkle each biscuit with flaky salt and bake the biscuits until they are golden on top, about 12 to 15 minutes.
Let the biscuits cool slightly before serving.