Preheat oven to 400 degrees and prepare a baking sheet with parchment paper or a silicone mat.
In a large bowl add flour, sugar, baking powder, salt, and baking soda and whisk together. Cut cold butter into small pieces and add to dry mixture. Using a pastry blender or your fingers, blend the butter into dry ingredients until the mixture has pea-sized crumbles.
Add buttermilk and mix the ingredients until it just comes together. The mixture should be lumpy. Knead 2-3 times with hands to form dough together.
On a lightly floured surface, place dough and pat flat until about ½-3/4 inch thick. With a floured round round cutter (I used a fluted 2-inch, but feel free to use a regular round cutter 2-3 inches big) cut out biscuits and line them up on baking sheet leaving about 2 inches of space in-between them. If you don’t have a round cutter, make drop biscuits by scooping out ¼ cup of dough and dropping on baking sheet, also leaving 2 inches between.
Bake for 12-15 minutes until golden brown. Serve warm.
*If make ahead method- Freeze biscuit dough on a wax paper lined baking sheet after cutting out rounds, or dropping dough. Once frozen add to a freezer bag. Bake frozen biscuits the same as above but adding a couple more minutes to the bake time.
*If using buttermilk powder- Add 3 tablespoons of buttermilk powder to dry ingredients and then mix in ¾ cup water when above recipe says to add in the buttermilk.
Recipe by 2 Sisters 2 Cities at https://www.2sisters2cities.com/2013/03/buttermilk-biscuits/