Preheat your oven to 425°F.
In a large bowl, whisk together the flour, baking powder, baking soda, and salt.
Add the cold, cubed Président Butter into the flour mixture. Use a pastry cutter or your fingers to work the butter into the flour until it resembles coarse crumbs with pea-sized pieces remaining.
Pour in the cold buttermilk and stir gently with a fork until a dough just begins to form. Do not overmix.
Turn the dough onto a lightly floured surface. Gently pat or roll it out to about 3/4-inch thickness. Use a biscuit cutter to press straight down (without twisting) to cut out biscuits. Re-roll scraps as needed to get 10 - 12 biscuits.
Arrange biscuits on a baking sheet so they are touching slightly for tall, soft edges. Bake for 14 - 16 minutes until golden brown on top.
Remove from the oven and immediately brush the tops generously with melted Président Butter.
