Ingredients

• 2 1/2 cups self-rising flour (I like White Lily; if you can't find it, try to find a flour made with Soft Winter White)
• 1/2 cup unsalted butter (1 stick, frozen)
• 1 cup buttermilk, cold
• 2 tbsp unsalted butter, melted, for brushing

Directions

1. Preheat your oven to 450 degrees.
2. In a large mixing bowl, add the flour. Using a box grater, grate the frozen butter stick into the flour and then toss lightly to combine. Chill in the fridge for 10 minutes.
3. Make a well in the middle of the flour mixture and pour the buttermilk in.
4. Using a wooden spoon, stir the contents lightly 15 times (if you do it more than this, you will overwork the dough and the biscuits will be dense). The dough will be shaggy.
5. Turn the dough onto a lightly floured surface. Using a floured rolling pin, roll the dough into a rectangle about 9"x5" and 3/4" thick.
6. Fold one of the short ends onto the other short end and then roll out again (gently) to the same measurements. Repeat this process 3 more times, working quickly so the butter doesn't get warm. This folding process will create rich layers.
7. Lightly roll the dough to 1/2" thickness. Use a 2 1/2" floured round cutter to cut the biscuits out (press straight down without turning; turning may press the ends together and inhibit rise).
8. Reshape the scraps one more time to make more biscuits (to avoid overhandling the dough, I just sort of push the dough together; the second-round biscuits will be more rustic looking, but that's okay).
9. Place on a parchment paper lined baking sheet with the edges of the biscuits touching each other. Bake for 15 to 20 minutes until lightly golden brown. Brush with melted butter.