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Preheat your oven to 475°F.
Grate the frozen butter using the large holes of the box grater.
Toss the grated butter with the self-rising flour in a medium bowl, then place the mixture in the fridge to chill for 10 minutes.
Create a well in the center of your mixture.
Stir the dill pickle relish into the buttermilk, then pour it into the flour mixture.
Stir this exactly 15 times just until combined; your dough should be sticky.
Turn it out onto a lightly floured surface, sprinkle a little flour on top.
Use a lightly floured rolling pin to roll the dough into a ¾-inch-thick rectangle, about 9 x 5 inches.
Fold the dough in half so the short ends meet and roll it out again. Repeat this process 4 more times.
Finally, roll the dough out to a ½-inch thickness. Use your cutter to make rounds, reshaping and flouring the scraps as necessary.
Arrange the biscuit rounds on a parchment-lined jelly-roll pan.
Bake them for 15 minutes or until they are a golden brown on top.
Once baked, remove the pickle biscuits from the oven and brush the tops with melted butter to add a beautiful sheen and taste.