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Preheat oven to 475°
Grate frozen butter (ideally frozen overnight)
Add 2 ½ cups flour and toss to quickly distribute. Chill in the freezer for 10 minutes
Make a well in the flour and add buttermilk straight from the fridge. Stir 15 times or until the flour is moistened
Turn dough out onto a lightly floured surface and shape it into a rectangle. Fold dough in half, turn, and press it into a rectangle again. Repeat 4 times
Flour your rolling pin and roll dough to ½-inch thickness
Cut with a 2 ½-inch floured round cutter, making sure not to twist the biscuits
Line a baking sheet with parchment, and arrange biscuits close together. Bake for 15 minutes at 475°
Melt 2 tablespoons of butter and brush tops after removing from oven