Preheat oven to 425.

Cut 1/4 cup butter in small pieces. Freeze.

Separately cut 2 tablespoons butter and keep cold.

Melt remaining 2 tablespoons butter to brush on top.

If using all purpose flour see notes. If using self-rising flour, add in 1 teaspoon sugar and a pinch of baking powder. Cut butter into flour and add 3/4 cup of the buttermilk. You will want a sticky dough, but may not need the full cup of buttermilk.

Form into a ball of dough and with some extra flour on your hands, knead dough 6-8 times.

Roll out to 3/8 inch and fold in half. Roll again, and continue this for about five folds. During the middle fold (after 3 folds, add in some cold butter cubes,

Cut into biscuits. Dip biscuit cutter into flour. Do not twist biscuit cutter, but use an up and down even pressure.

Arrange biscuits on baking sheet, stone or cast iron pan, touching. This helps them rise.

Brush with melted butter and bake for 18 minutes.