Preheat oven 475.

Grate frozen butter in large holes of box grater. Toss together flour and butter. Chill 10 minutes.

Add buttermilk into well in center of mixture. Stir 15 times. Dough will be sticky.

Turn dough onto lightly floured surface. Sprinkle flour on top of dough.

Using lightly floured rolling pin, roll into 3/4 inch thick rectangle about 9x5 inches. Fold dough in half. Repeat folding and rolling process 4 more times to make flaky layers.

Roll dough 1/2 inch thick. Cut with 2 1/2 inch cutter straight down ( no twisting). Reshape scraps and flour as needed.

Place dough rounds on parchment lined pan with sides touching.

Bake at 475 for 15 minutes and brush with melted butter.

Alternate for crunchy bottoms: warm a cast iron pan in oven, spread tbsp of butter in pan, add biscuits and bake as in previous step.