Preheat your oven to 425°F (220°C). Line a large baking sheet with parchment paper.

Place the grated butter in the freezer briefly, about 5-10 minutes. This will help keep it cold during the dough making process. Cold butter helps to form better flaky layers.

In a large bowl, add the grated frozen butter to the self-rising flour and gently toss until each strand of butter is coated in flour.

Add the yogurt and mix gently with a spatula or your hands until there is no loose flour remaining. The dough should be soft, slightly tacky, and easy to press together—avoid over mixing. The amount of yogurt or flour you may need may vary depending on the yogurt brand. If your dough is too crumbly, you can add a little more yogurt. If it’s too wet, you can add a little more flour.

Transfer the dough to a lightly floured surface. Roll the dough into a rectangle that is slightly more than 1-inch thick (the rectangle should be around 5 inches x 6 inches).

Use a sharp knife or bench scraper to cut the dough into 9 squares. Place the biscuits on the prepared baking sheet, spacing them about 1 inch apart.

Brush the tops with melted butter and bake for about 15–18 minutes, or until the tops are golden brown and the biscuits have puffed and are cooked through. Let biscuits cool slightly before serving. Uneaten biscuits should be stored in an airtight container in the fridge or freezer.