Buttermilk Biscuits

Preheat the oven to 425°F. In a large bowl, combine the flour and butter. Use a pastry cutter to cut the butter into the flour until the pieces of butter are about the size of peas. Drizzle in the cold buttermilk a little bit at a time, mixing with a rubber spatula and making sure to incorporate any dry flour that's settled at the bottom of the bowl. You'll know the flour has enough moisture if there are no dry bits of flour at the bottom of the bowl. If there's still dry flour, add more buttermilk 1 tablespoon at a time as needed.

Turn dough onto a clean and lightly floured surface. Knead the dough a few times until it comes together, then pat into a rectangle. Roll out dough until it's 3/4-inch thick.

Set aside a sheet tray with a piece of parchment on it. Use a biscuit cutter around 2-1/2-inches wide to cut out biscuits. Transfer biscuits to the lined sheet tray. Bring together the remaining dough without working it too much, roll it out once and then cut out any remaining biscuits.

Place the sheet tray in the oven and cook for 11 to 13 minutes, rotating halfway through. The tops of the biscuits should be golden brown when done. While they're cooking, heat up a couple tablespoons of butter.

When the biscuits are done, brush tops with melted butter. Serve warm!