Additional Equipment: silicone baking mat or parchment paper
Heat the oven to 400°F. Mix together the flour, salt, sugar, baking powder, and baking soda in a large bowl. Mix well. Add the chilled butter and, start smooshing (this is a technical term, meaning more or less smoosh between your fingers and your thumb, taking the pieces of butter and incorporating it into the flour) and butter together; leaving some of the pieces of butter larger and some smaller, but well distributed into the flour.
If you should choose not to use your fingers, place all the dry ingredients into the work bowl of a food processor, then add the cold butter and using on/off pulses, combine until the flour looks like coarse meal.
If using the by-hand method, add the buttermilk and stir with a whisk until just combined.
If using the food processor, add the buttermilk and mix until the dough just comes together.
Turn the dough out onto a cookie sheet that has been covered with either the silicone mat or parchment paper. Pat into a 7 to 8 inch round; using a sharp knife, cut into 8 equal wedges, do not separate the wedges. Stick the cookie sheet into the freezer for about 10 minutes. Remove from the freezer and place it into the oven; bake until the top is golden brown and firm, about 20 - 25 minutes.