Preheat oven to 425°F / 220°C / Gas mark 7. Line a baking sheet with parchment paper and set aside.

Sift flour, baking powder, salt, sugar and baking soda together.

Using a pastry blender (or a fork) cut in butter until mixture resembles coarse crumbs.

Add buttermilk and stir in flour just until it comes together - dough will be crumbly.

Turn out onto a floured surface, pat dough out and fold over on itself a few times to help create layers.

Pat out to 1/2 in. thickness. Using a 2 3/4 inch biscuit cutter or cookie cutter, cut out biscuits by pushing straight down.

Lay biscuits on parchment lined sheet pan and brush tops with buttermilk or cream.

Bake for 10 – 14 minutes, rotating tray halfway through baking time.

Serve immediately. Biscuits are best the day they are made.