Preheat your oven to 450°F. Grease a large cast-iron skillet or a baking sheet lined with parchment paper.

Add the flour and cubed butter to a food processor. Pulse until the butter is about pea-sized and thoroughly incorporated into the flour.

Pour the flour mixture into a large mixing bowl. Create a well in the center and pour in the buttermilk. Gently fold the ingredients until the dough holds together but remains a bit crumbly.

Transfer the dough onto a well-floured surface. Carefully flatten the dough to a rectangle about ¾-inch thick.

Trifold the dough over itself, then gently press down again to a thickness of ¾ inches.

Use a biscuit cutter to cut out biscuits, pressing straight down without twisting for even rising.

Place the biscuits in the prepared skillet or on a baking sheet so that they are touching.

Bake for 13-16 minutes until they turn lightly golden brown.

Once out of the oven, brush the tops of the biscuits with melted butter. Serve warm, ideally with butter, jelly, or even gravy.