Preheat your oven to 425 degrees. Line a baking sheet with parchment paper.

Place 4 Tablespoons (half a stick of butter) plus the 4 ounces of cream cheese pieces in the freezer for about 30 minutes. Grate the butter and cream cheese into a bowl and place back into the freezer.

Sift the flour,baking soda, baking powder and salt together in a large bowl. Add the grated butter and cream cheese to the bowl. Cut the butter and cream cheese into the flour mixture with a pastry blender. Add the buttermilk, stir with a fork.

Flour your counter top, place the dough on the floured surface, work the dough slightly just until it comes together.

Roll the dough into a rectangle about 3/4 inch thick. Fold the dough like you would be folding a letter. Bring both ends of the dough to the middle and then fold again. Repeat rolling out the dough to a rectangle and folding one more time. Roll the dough out to a rectangle one last time, cut to make squares, or use a round cutter. Place the biscuits on a parchment paper lined baking sheet. Bake at 425 degrees for about 20 minutes or until tops are golden. Brush with butter and serve.