Grate frozen butter on large holes of box grater.

Add flour, salt, sugar, baking powder, and baking soda to a bowl and whisk together. Add frozen grated butter then use your fingers to crumble butter fakes into the flour to create a gravely texture. Work quickly to keep from melting the butter.

Drizzle in buttermilk while stirring the mixture. Flip the dough mix out onto a well floured work surface.

Press the powdery mess of dough into a rough rectangle. Use a rolling pin to roll dough out into an 18"/45cm long, 6-7"/17cm wide rectangle.

Now fold the dough - fold top third down over the middle third, then fold bottom (unfolded dough) up over the now folded 2 layers.

Rotate entire folded mass 90 degrees and use rolling pin to roll out into an 18"/45cm long rectangle again. Fold again as you did the first time.

Rotate 90 degrees again and flip to the back side. Use rolling pin to roll into an 18"/45cm long rectangle a third time. Fold again.

Rotate 90 degrees, roll, rotate 90 and roll. In total, you're rolling and folding 5 times.

After the fifth fold, flip dough so the bottom side is facing up again and use the rolling pin to pound and flatten the dough just a bit.

Place on a tray, cover with a towel, and refrigerate for about 10 minutes to firm up the butter and relax gluten.

Place the now cooled dough onto a floured worksurface and slowly roll out into a 10"x10" (25cm) square.

Use a floured knife or bench scraper to cut dough into 9 even squares.

Transfer those squares to a parchment lined sheet tray.