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Preheat your oven to 475°F and place a skillet inside to heat up.
Grate half a cup of butter directly into two cups of self-rising flour and mix until the butter is well coated with the flour.
Gradually incorporate one cup of cold buttermilk, adding it in two parts and mixing thoroughly each time until a shaggy dough forms.
Turn the dough out onto a floured surface and pat it down, folding it a few times with a bench scraper to create layers.
Shape the dough into a rectangle and square off the edges.
Use a cutter to cut out biscuits, gathering any scraps and re-forming the dough to cut additional biscuits, saving any leftover dough for an extra biscuit.
Melt three tablespoons of butter in the preheated skillet, ensuring the bottom is well coated.
Place the cut biscuits into the skillet, butter side up, making sure they are evenly spaced.
Bake for about 15 minutes at 475°F until the biscuits are light, fluffy, and golden.
Optionally, top the baked biscuits with melted butter and your choice of honey, marmalade, jam, molasses, or any preferred spread.