• 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.

Storing Biscuits:

• 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.

Freezing biscuits:

• 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.