Preheat your oven to 450°F (230°C). If using a baking sheet, line it with parchment paper. For a cast-iron skillet, place it in the oven to preheat.

In a large mixing bowl, whisk together the flour, baking powder, baking soda, sugar, and salt until evenly combined.

Grate the chilled butter using a box grater, then add it to the dry ingredients. Use a pastry cutter, fork, or your fingers to cut the butter into the flour mixture until it resembles coarse crumbs with pea-sized butter pieces.

Make a well in the center of the mixture and pour in the chilled buttermilk. Stir gently with a wooden spoon or spatula until the dough just comes together. Avoid overmixing.

Turn the dough out onto a lightly floured surface. Gently pat it into a rectangle about 1-inch thick. Fold the dough in half, then pat it down again. Repeat this process 2–3 times to create layers.

Use a round biscuit cutter (or the rim of a glass) to cut out biscuits. Press straight down without twisting to ensure the biscuits rise evenly.

Place the biscuits on the prepared baking sheet or preheated cast-iron skillet, leaving about 1 inch of space between each biscuit. Brush the tops with a little buttermilk or melted butter for a golden finish.

Bake in the preheated oven for 12–15 minutes, or until the biscuits are golden brown on top and cooked through. Rotate the pan halfway through baking for even browning.

Remove the biscuits from the oven and let them cool slightly on a wire rack. Serve warm with butter, honey, jam, or your favorite toppings.