Combine the dry ingredients in a bowl, or in the bowl of a food processor.
Cut the butter into chunks and cut into the flour until it resembles coarse meal. If using a food processor, just pulse a few times until the consistency is achieved.
Add the buttermilk at a slow continuous stream until it’s combined into a sticky dough. If it appears on the dry side, add a bit more buttermilk.
Turn the dough out onto a floured board. Gently pat (don’t use a rolling pin) the dough until it’s about ½” thick. Fold the dough about 5 times, gently pressing the dough down to an inch thick in between each folds.
Use a round biscuit cutter to cut into disks and place the biscuits on a cookie sheet about an inch apart.
Brush the melted butter on top of each biscuit. Bake for about 10-12 minutes or until golden brown on top and bottom.
You can gently knead the scraps together and make a few more, but there’s a chance they may not be as good as the first batch
You can make these biscuits, cut them, put on a cookie sheet and freeze up to a month. When you’re ready for them, place in the oven at 450 F degrees for about 20 minutes.