• Preheat the oven to 425 degrees. Line a baking sheet with parchment paper.
• In a large bowl add the flour, baking powder, baking soda, and salt and whisk until it's combined.
• Freeze the butter for 5-10 minutes before grating.
• With the large side of a cheese grater, grate the butter into the flour mixture. Using your hands mix the ingredients together making sure that all the butter is coated with flour. Refrigerate this mixture for 5 minutes.
• Pour in the buttermilk to the flour-butter mixture and using a rubber spatula, try to mix it up (will be sticky). Turn the dough out onto a floured surface, and gently knead it several times until it comes together into a ball. Roll the dough out into a 1-inch thick triangle.
• Next, fold the dough in half so that the short ends meet and roll it out again. Fold it one more time and roll the dough into an 8-inch square. The dough will be about 1-inch thick.
• Cut the dough into 16 square biscuits.
• Transfer the biscuit squares to the parchment-lined baking sheet and bake for 12-15 minutes, or until golden brown in color.

MAKE THE BUTTER:

• In a small bowl mash the butter with a fork and add the cinnamon, maple syrup, and salt. Keep mashing until it's combined. Place the bowl in the freezer for a few minutes to harden up the butter.
• With a spatula, scrape the butter out of the dish into the center of another piece of parchment paper, rolling the butter to form a log. Use your hands. Roll the dough up into the parchment paper and twist the ends. Refrigerate the butter for at least 10 minutes.
• Slice into thin rounds before serving.
• Serve the biscuits hot out of the oven with the butter. Delish!