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Preheat your oven to 450°F (232°C). Prepare a baking sheet by lining it with parchment paper or lightly greasing the surface.
In a large bowl, combine all-purpose flour, baking powder, and salt, mixing thoroughly.
Add the chilled butter to the flour mixture. Using a pastry blender, fork, or your hands, incorporate the butter into the flour until the mixture resembles small pea-sized crumbs, crucial for achieving flaky biscuits.
Create a well in the center of the mixture and pour in the cold buttermilk. Stir gently with a fork or wooden spoon until the dough is just combined and slightly sticky. Be careful not to overmix.
Transfer the dough onto a lightly floured work surface. Knead it gently about 5-6 times until it holds together, then pat it into a rectangle about ½-inch thick.
Use a biscuit cutter or a floured glass to press down and cut out biscuits, avoiding twisting to ensure even rising. Gather scraps and re-roll to cut additional biscuits.
Place the biscuits on the prepared baking sheet, close but not touching. Brush the tops with melted butter to aid in browning.
Bake for 10-12 minutes in the preheated oven until the tops are golden and the biscuits have risen.
After baking, remove from the oven and brush with more melted butter if desired. Serve warm with your favorite toppings. Enjoy!