Fresh, flaky buttermilk biscuits can be yours in 30 minutes.
Preheat oven to 450 degrees. Sift flour, baking powder, sugar, salt, and baking soda into a medium bowl. Work in butter with your fingertips or a pastry blender until mixture resembles coarse meal. Mix in buttermilk with your hands until just combined.
Turn out mixture onto a lightly floured work surface. Quickly bring dough together, and pat into a 7-inch circle about 1 inch thick. Cut out 12 rounds with a floured 2-inch biscuit cutter, gathering and patting out scraps as necessary.
Arrange rounds on a parchment-lined baking sheet. Bake until cooked through and golden brown, 10 to 15 minutes. Serve warm.
When baked, the biscuits can be frozen in an airtight container for up to 1 month.