1. Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper or grease a cast iron skillet.

2. In a large mixing bowl, whisk together the flour, baking powder, baking soda, and salt.

3. Add the cold, cubed butter and cut it into the flour using a pastry cutter or fingers until the texture resembles coarse crumbs.

4. Pour in the buttermilk and stir gently until the dough comes together.

5. Turn the dough onto a floured surface. Pat into a rectangle, fold in half, and repeat this fold-and-pat step 3 more times. Final thickness should be 3/4 inch.

6. Cut 8 biscuits using a biscuit cutter, pressing straight down. Do not twist.

7. Arrange biscuits close together on the pan for soft sides, or spaced apart for crisp edges.

8. Brush tops with honey or buttermilk if desired, and bake for 14–16 minutes or until golden.

9. Let cool slightly and serve warm with butter or toppings of choice.