Preheat your oven to 425°F (220°C). This high temperature is key for achieving that beautiful rise and golden color.
In a large mixing bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt until well combined.
Using a pastry cutter or fork, cut the cold unsalted butter into the flour mixture until it resembles coarse crumbs. The key here is to work quickly to keep the butter cold.
Make a well in the center of your flour mixture and pour in the buttermilk. Stir gently with a fork until the dough comes together. Be careful not to overmix; you want it to be slightly shaggy.
Transfer the dough to a lightly floured surface. Gently knead it a few times until it holds together.
Using a rolling pin, roll out the dough to about 1-inch thickness. Use a floured biscuit cutter to cut out your biscuits, pressing straight down without twisting to ensure even rising.
