Preheat oven to 400 degrees F. Line a sheet pan with parchment paper.

In a large bowl combine the flour, baking powder, baking soda, and salt.

Add the butter and cream cheese, and cut into the dry ingredients with a fork or pastry blender.

Add the buttermilk and stir until a craggy dough forms. Dump out onto a clean surface and work the dough together into a ball with your hands. Flatten dough and fold it on top of itself 4 times.

Roll out to about 1 inch thick. For mini biscuits, use a 2-inch round cutter. For regular biscuits, use a 3 or 3 1/2-inch round cutter. Place on prepared sheet pan. Brush tops with buttermilk.

Bake until tops of biscuits are golden, 15-17 minutes for mini biscuits, 18-20 minutes for regular biscuits.

Biscuits are best the day they are baked, but will keep in an airtight container at room temperature for a few days.