Add frozen grated/chopped butter, and mix until the butter pieces are well distributed.
8 tbsp unsalted frozen butter
Add buttermilk and mix until everything is just combined. Don't overmix.
1 cup buttermilk
Flour a clean flat surface and your hands and remove the dough from the mixing bowl.
Gently form the dough into a ball just until everything comes together.
Using the heel of your hand gently press the dough out into a rectangle that’s about 10×5 inches.
Gently fold one-third of the dough from the short end into the center of the rectangle. Fold the other short end of the rectangle into the center like you’re folding a letter.
Rotate the dough, flatten it back out, and then repeat the folding process two more times.
Gently flatten the dough back into a rectangle that is 1/2 to 3/4 inches thick.
Press a floured biscuit cutter or floured drinking glass into the dough to create as many biscuits as you can (will vary depending on biscuit cutter size). Do NOT TWIST the biscuit cutter or glass when removing it from the dough.
Gently take the scraps of dough and form it back into a ball and then flatten it with your hand. Create additional biscuits without overworking the dough.
Place the biscuits on a parchment-lined baking sheet, making sure they are touching each other. Place the tray in the freezer for 20-30 minutes if possible.
Preheat oven to 425F.
Transfer the biscuit tray from the freezer to the oven and bake for 10 minutes.
Brush extra buttermilk over the tops of the biscuits, and bake for another 5-7 minutes until the biscuits are tall and fluffy and the tops are lightly browned.
2 tbsp buttermilk
Remove the biscuits from the oven and brush the tops with melted butter (opt). Serve.
2 tbsp unsalted butter
Notes
Keep the butter and buttermilk as cold as possible during the mixing and cutting process. Overworking the dough with your hands will warm the dough by melting the butter.
You want to see bits of butter in the dough, because as the biscuits bake they will create tiny pockets of air.
The biscuits will bake best if the dough is given at least 20 minutes in the freezer prior to going into the oven.
If desired, you can bake the biscuits in a cast iron skillet instead of a baking sheet.
If needed, you can use dry herbs instead of fresh ones. If using dried herbs, use one-third of the amount listed above in the recipe card.