Cube up the butter and put it in the freezer for 10 minutes. Meanwhile combine the dry ingredients and put them in the fridge if you have a few extra minutes, to keep a chill on them too.

Add the very cold cubed butter to the dry ingredients in a large bowl. Using a pastry cutter or just your fingers, break the butter down into smaller pieces. Use a smushing motion between your fingers, creating long flakes of butter instead of chunky pieces. Keep doing this until the dry mass is evenly distributed with pebble & pea sized butter pieces.

Pour in 3/4 of the buttermilk and gently distribute the liquid evenly with a claw-like hand. DO NOT MIX OR NEED, think more like you’re tossing a salad to coat the lettuce evenly in dressing. If the mixture is still dry, add more buttermilk. You may need a little less or more than what’s called for depending on the flour you’re using and your environment.

Squeeze the dough together into a rough form. Turn out onto a floured work surface. Press & squeeze the dough together into a rectangular shape. Roll the dough gently into a larger shape, then fold it in half. Rotate the dough a quarter turn and do this one more time.

Roll the dough out to a roughly 1” - 1.5” height. Cut your biscuits, lay them out on your parchment lined baking tray, and pop them in the freezer while your oven preheats. Or freeze them fully overnight and bake the next day from frozen.

Preheat your oven to 375’F. Brush the tops of your cold biscuits with melted butter. Bake for 20 - 30 minutes until golden brown.