Preheat the oven to 400, and line a baking pan with parchment paper.
In a medium-sized bowl, combine the flour, baking powder, salt, and baking soda.
Cut in butter into the flour with a pastry blender, or work in with your fingertips until lumps are the size of small peas.
Mix in the buttermilk with a spatula until the mixture comes together. If the dough is a bit wet, add adjust the consistency by adding 1-2 tablespoons of flour.
Press the dough then transfer it to a floured working surface.
Using a floured rolling pin, roll out the dough into a 10×6-inch rectangle. With the long edge of the dough sheet facing you, fold in both of the short ends so they meet in the together center.
The next step is to fold the dough in half like closing a book), forming 4 layers thick.
Roll out the dough again into a 6-inch square.
With a floured round 2 1/2 inch cookie cutter, cut out pieces of biscuit dough and place them onto a line baking sheet separating them about 2 inches apart. Rework the dough trim and cut again. You can also use a dough scraper or knife, to cut dough into 16 squares
Bake for 15-18 minutes or until biscuits is lightly browned.
Remove the biscuits from the oven and place them onto a cooling rack.
Enjoy.