Whisk together the flour, sugar, baking powder, baking soda, and salt in a large bowl.

Use a coarse grater to grate the butter into the flour mixture; stir until it is distributed evenly.

Add the buttermilk and stir gently just until the dough starts to come together.

Dump the dough out onto a counter. Press and fold it together a few times until it forms a ball.

Press the biscuit dough out to about 1 - 1 1/2 inch thick on a lightly floured surface. Use a 2-inch round biscuit cutter to cut 15 biscuits. Press the biscuit cutter straight up and down; twisting it will seal the edges and prevent the biscuits from rising as high. (You will need to press the scraps together to make the last couple of biscuits.)

Place biscuits on an ungreased baking sheet about an inch apart. Chill for at least 15 minutes while you preheat your oven to 425 degrees. (You can place them on a plate if you can't fit the cookie sheet in your refrigerator.)

Bake at 425° for about 18 minutes, or until golden brown.

Serve hot with butter, jam, or honey butter.

For freezer biscuits - after cutting, freeze the unbaked biscuits in a single layer on a cookie sheet, then transfer to a freezer bag. When ready to serve, place frozen biscuits on a sheet pan to thaw while the oven preheats to 425 degrees. Bake as directed, adding an additional 4-5 minutes.