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In a large bowl, combine the flour, sugar, baking powder, baking soda, and salt.
Using your fingertips or a pastry blender, cut the butter into the flour mixture until it resembles coarse meal.
Stir in the buttermilk until just combined. DO NOT overmix. The dough will be sticky.
Turn the dough out onto a floured surface and dust the dough with flour.
Gently pat the dough out into a ½-inch thick rectangle. Fold the dough into thirds like a letter. Repeat this two more times, rotating the dough 90 degrees before each fold.
Pat the dough out into a final 1-inch thickness.
Use a sharp 2-inch round metal biscuit cutter to push straight down through the dough to cut out circles.
Place the biscuits on a parchment-lined baking sheet, spacing 2 inches apart.
Freeze the uncooked biscuits while you preheat the oven to 450°F.
Bake the biscuits until golden brown, about 12 to 15 minutes.