Flaky Buttermilk Biscuits

In a large mixing bowl, add the self-rising flour.

Grate the cold or frozen butter directly into the flour using a box grater.

Gently toss the grated butter with the flour using your hands until the butter is fully coated.

Place the bowl in the freezer for a few minutes to ensure the butter stays very cold.

Remove the bowl from the freezer and pour in the buttermilk.

Gently mix with your hands until a shaggy dough just comes together. Do not overmix.

Turn the dough out onto a lightly floured surface.

Gently pat the dough into a rectangle and perform a letter fold. Repeat this patting and folding process 3-4 times to create flaky layers.

Pat the dough out to about 1-inch thickness.

Using a round biscuit cutter, cut out the biscuits by pressing straight down. Do not twist the cutter.

Arrange the biscuits on a buttered baking sheet, placing them close together so their sides are touching.

Bake until golden brown on top.

Immediately after baking, brush the tops of the hot biscuits with melted butter.