Make sure to preview the detailed step-by-step instructions in the blog post with images before beginning this recipe for additional tips. Preheat the oven to 475°, and place butter in the freezer.
Before grating the butter, make sure that it is VERY cold so that it will make the biscuits rise as tall as possible. Using the side with the large holes, grate the butter into a large bowl, then add flour.
Cut the butter into the flour by using a metal fork and pressing it against the butter and flour until pea-sized crumbs are formed. Put the mixture back in the fridge for 10 minutes.
Push the mixture to the edge of the bowl creating a well, then pour in the cold buttermilk.
Stir ingredients until they are barely combined. You do not want the texture of the dough to be like cookie dough. Instead, it should be very crumbly, and small chunks of butter and flour should still be visible.
Flour the surface you are going to roll your dough out on.
Pat the dough into a rectangle approximately 1 inch thick. Fold the dough over itself several times to create flakey layers.
Use a floured rolling pin or rolling glass to gently roll the dough out to approximately 1/2 an inch thick. Next, cut with a biscuit cutter. Don't twist the biscuit cutter because it will seal off the edges, causing the biscuit to rise lopsidedly. Add flour when needed and reroll the scarps to make the most biscuits possible.
Brush the tops with 1/2 half the melted butter, then place them in a 12in cast iron skillet (or another pan). When placing the biscuits in the pan, make sure the sides are touching so that they rise as tall as possible.
Bake for 15 minutes or until the tops are lightly browned. Remove from the oven and brush the tops with the rest of the melted butter. Enjoy!