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Grate butter into flour. Stash in freezer until biscuits craving strikes. Then preheat oven to 475°F.
Remove prepped biscuit mixture from the freezer.
Make a well in the flour and add 1 cup of 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 desired thickness.
Cut with a 2 ½-inch floured round cutter, making sure not to twist the biscuits. Or just cut into squares with knife.
Line a baking sheet with parchment, and arrange biscuits close together. Bake for 15 minutes.
Melt 2 tablespoons of butter and brush tops after removing from oven.