In a large mixing bowl, shift together flour, baking powder, baking soda, sugar and salt.
Quickly grate frozen butter on into the bowl of flour – grated butter ensures the fat is evenly distributed throughout the dough, making it light and fluffy. Alternatively, quickly cut butter into flour mixture with a pastry blender until the mixture resembles coarse crumbs or just use your hands. this might take about 5 minutes. Your flour should be crumbly with pea-size chunks. Let the bowl rest in the fridge, if there is any wait time in between.
Make a well in the center of the bowl, add buttermilk or milk and stir until it barely comes together, DO NOT OVER MIX. ( Just trying to make sure you get those flakes.) Let it rest in the fridge for about 10 minutes while you prepare your surface.
Sprinkle flour onto a board or clean surface. Remove dough from the fridge and place on the board; knead about 3-4 times - just enough for it to come together. You will still see flakes of butter in the dough. Again, do not overmix.
Gently, gently pat the dough with hands or roll it out with a rolling pin, about 1/2″ thick.
Fold the dough - repeating the folding process about 6-8 times. This ensures flakiness. Go easy on the rolling process. After folding is complete gently press the dough down to a 1 inch thick, ready to be cut out.
Use a 2 or 3-inch round cookie cutter, or a rim of a glass to cut out the biscuits, firmly push it straight down, then pull up. Use your fingers to gently loosen the dough from the cutter and space them out equally across your prepared baking sheet.
Knead any leftover scraps of dough together and repeat until all of the dough is used up. It might not look as pretty as the others, however, it will pass the test. Pinky promise.
Lightly brush with buttermilk or cream.
Bake at 400°F for 12-15 minutes or until lightly browned.
Remove and serve warm with butter (or check out my homemade garlic butter), honey or collard greens.