Directions:

In large bowl, whisk together flour, baking powder, baking soda, salt, and sugar until well blended.
Drop in cubed butter and cut in until it resembles coarse cornmeal.
Place in refrigerator for 15 minutes to allow butter to firm up again.
Place rack in top third of oven - but not the top tier. I have 5 tiers and put mine on the 2nd tier.
Preheat oven to 425 degrees.
Line heavy pan with parchment.
Make a well in middle of flour mixture and pour in about 1/2 cup worth of the buttermilk. Using a spoon or spatula, fold in flour from outside to middle, turning bowl as you do until blended. If the mix looks dry, add the rest of the buttermilk. The dough should be on the moist/wet side.
Flour working surface and dump mix onto it. Sprinkle flour on top and gently press down and fold...press down and fold. Turn the dough 90 degrees each time you do this. Lightly sprinkle with flour as needed but try not to do it if possible. Use a scraper if dough begins to stick to working area and sprinkle flour to surface to prevent sticking. After about 6 or 7 folds, press out into long rectangle and fold one last time but in fourths. Gently press into a rectangle until about 1/2" high. Using a fork dipped into flour, prick the dough all over.
Using a biscuit cutter dipped into flour, press straight down and straight up and place each biscuit on pan lined with parchment paper. Do not twist cutter as it will seal the edge and prevent rising. Place each biscuit almost touching each other - paper width apart.
Place in oven and put timer to 10 minutes first. Check. If tops are not light golden brown, add 2 minutes. Add at 1 minute intervals, if needed.
When golden brown on top, remove from oven. Serve warm.