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Preheat oven to 475°F.
Grate frozen butter (ideally your butter is frozen overnight)
Add 2 ½ cup 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 inch or 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.
Melt 2 tbsp of butter and brush tops after removing from oven.