Preheat oven to 425 degrees. Line baking pan with parchment paper. Place butter in the freezer.
In a large bowl, add the flour, baking powder, baking soda, and sugar. Mix with your fingers.
Remove the butter from the freezer and grate with a cheese grater. Once a small pile of butter forms, mix it into the flour so the butter doesn't clump up. Continue grating the butter until the stick is blended into the flour.
Place the entire bowl into the fridge so the butter firms up. I put mine in for about 15 minutes.
Make a hole into the center of the flour and pour the buttermilk in it.
Stir the mixture slowly and mix just until the flour is incorporated. It's important to not over mix the biscuits.
Turn the dough out onto a clean, floured surface. Pat the dough out into a rectangle and do the tri-fold. Repeat two more times.
Roll out the dough out to ½ inch thickness and cut with a circle cutter or a glass.
Place the biscuits onto the parchment paper and coat the tops of the biscuits with the buttermilk.
Place in the oven and bake for 15 minutes.
Fruit Topping
Place the fruit into a medium bowl with the sugar and cinnamon. Stir until the fruit is covered with the sugar. Refrigerate for an hour.
Assemble
Cut the biscuit in half. If the biscuit is cooled, warm the biscuit for 25 seconds.
Place some fruit and its syrup on top of the bottom biscuit.
Spoon some cool whip over top of the fruit.
Place top of biscuit on the cool whip.
Eat up.
Notes
The buttermilk biscuits were adapted from ButterYum.