Preheat the oven to 450F.

Cube the butter, and place in the freezer for 15 minutes. Add the flour, baking soda, baking powder, and salt to a food processor. Pulse a few times. Add the butter cubes and pulse a few more times to break the butter up into pieces about the size of little green peas, and no larger.

Add the buttermilk to the flour mixture (in the food processor or in a separate bowl) and combine to form a sticky dough. Working quickly, move the dough to a floured board and press into a rectangle about an inch thick. Fold the dough in thirds like an envelope and press the dough back into a 1-inch rectangle. Handle the dough as little as possible to keep the butter very cold.

When the dough is flat, cut into squares or rectangles using a pastry cutter or a very sharp knife. Place on a baking sheet - the biscuits should be touching for soft sides, or 1 inch apart for crispy edges. Brush the tops of the biscuits with a little bit of buttermilk and sprinkle the tops with salt, pepper, sugar, or a combination - your choice!

Bake the biscuits for 12 minutes or until golden and puffy. Serve warm or let cool.

Enjoy!