Preheat the oven to 425 degrees F.
In a large bowl, whisk together the flour, baking powder, sugar, baking soda and salt. Add the cold butter and work with a pastry cutter until the mixture resembles coarse meal. With a rubber spatula, fold in the buttermilk until the dough just comes together.
Transfer the dough to a lightly floured work surface. Lightly dust the top of the dough with flour and roll out to about 3/4 inch thick. Cut out biscuits with a 2 1/2-inch biscuit cutter and place on a greased baking sheet about 1/4 inch apart. Gather up the biscuit scraps and gently fold together. Roll out again and cut out a few more biscuits.
Bake the biscuits until golden brown, about 15 minutes. Serve hot with plenty of whipped butter, jam and honey.
This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.
Recipe courtesy of Chef Louis Lambert