Preheat the oven to 425° and line a baking sheet with parchment paper.
Combine dry ingredients in a mixing bowl and give it a quick stir to combine.
Chop cold butter into small pieces and add it into the flour mixture. Mix on low speed until the mixture resembles coarse crumbs.
Pour cold buttermilk into the center of the mixture and mix, still on low, until just combined and dough is sticky.
Take the dough out onto a lightly floured surface and sprinkle with a little more flour on top. Knead dough 5-6 times, folding it on top of itself, and pat into a ½ inch-think circle. (Try to handle it as little or as quick as you can.)
Use a cookie cutter (about 2 to 2 1/2 inches in diameter) to cut out the biscuits.
Rework dough scraps into a ball (kneading it as little as possible) and shape it into a circle again. Cut out more biscuits.
Place biscuits on the baking sheet leaving about an inch in between and bake until golden on top, for about 10-13 minutes.
As soon as biscuits are out of the oven, brush them with melted butter.
You can store biscuits on the counter for up to 2 days. To prevent them from drying and hardening, make sure to cover them air-tight as soon as they cool down to room temperature. Store them in a plastic zip-top bag or a food storage container with air-tight lid.You can also store them in the refrigerator for up to a week. Place them into a plastic zip-top bag or a food storage container with air-tight lid.
It's easy to freeze biscuits before or after baking. Place cut out raw biscuits on a well-floured baking sheet, sprinkles with a little more flour just so biscuits don’t stick together. Freeze them for about 2 hours, until solid. Transfer frozen biscuits into a large zip-top bag or portion it into several smaller bags. Place the bags back into the freezer and keep for up to 3 months. Bake them frozen for 20-25 minutes at 425°.
You can also freeze baked biscuits in a zip-top freezer bag for up to 3 months.