Preheat oven to 450°F. Prepare a pie dish or 8x8-inch pan. (I use GOOP)
Grate butter using the fine edge of your grater. Grate onto parchment paper and then place in the freezer while you prepare the remaining ingredients.
To a large bowl, add flour, sugar, baking soda, and baking powder. Use a whisk to sift ingredients.
Get grated butter out of the freezer and, using a fork, incorporate into dry ingredients.
Add in the buttermilk and stir until mostly combined, being careful not to overwork the batter.
Pour contents out onto a solid surface and use your hands to push the dough together, gathering up and dry bits and pressing them into the dough. Move the dough around and add some flour underneath should your counter get sticky.
Press the dough into a flat square, about 1½ inches thick. Fold over once, press down. Fold over again, press down. Fold over for a third time and press the dough to 1 1/2 inches thick. (You could also make the thickness 1-inch if you want 8 biscuits.)
Using a biscuit cutter, round cookie cutter, or tall kitchen glass, press into the biscuit and place each biscuit into the prepared tin pie dish (touching). I used a 3-inch cutter and got 5 large biscuits with enough dough leftover for one more small biscuit.
Brush any leftover buttermilk over the biscuits and bake for 12-16 minutes, or until the tops are golden brown and there are no "wet" spots between the biscuits. Let the biscuits cool to room temperature before assembly.