Preheat oven to 500°F.

Cut 4 Tblsp butter into approx. 9 cubes. Chill butter & buttermilk in freezer 10 minutes.

Mix dry ingredients in food processor. Chill dry ingredients in freezer for 10 minutes.

Cut chilled butter cubes into dry ingredients using food processor, pulsing until a mealy pebble like texture.

Combine buttermilk with flour/butter mixture in mixing bowl. Stir and fold gently until just combined. Lumpy is ok.

Spread 1/4 cup flour on counter. Using a 1/4 cup measure, loosely scoop batter onto floured counter. Gently roll biscuit in flour and place in either a 8 x 8 metal baking dish or 9" diameter cast iron skillet, sprayed with Pam cooking spray. The yield should be about 9 biscuits.

Melt remaining butter in microwave and lightly brush on all biscuits using all of the butter.

Bake for 5 minutes @ 500°F and reduce temperature to 450°F and bake for an additional 12 minutes or until golden brown.