Combine flour, baking powder, baking soda and salt in a large bowl; whisk to combine.
Add butter and incorporate into the dry ingredients with a pastry cutter. If you don't have a pastry cutter, used a folk. Break up the butter until it is in small pieces, distributed throughout the dry ingredients.
Pour buttermilk into the bowl and gently mix until a loose dough forms.
Pour the dough onto a lightly floured surface, it will be very crumbly.
Gently form the dough into a disc and then use a rolling pin to roll the dough into a circle approximately 10-inches in diameter and 1/2 to 3/4-inch thick.
Cut the dough into 8 evenly-sized triangles.
Transfer biscuits to a cast iron sheet pan or sheet pan.
Bake for 10-12 minutes, until puffed and golden.
Serve warm. Store leftovers in an airtight container for up to 3 days.