Freeze the stick of butter. Chill the measured flour and buttermilk.
Grate the buttter, tossing it with the flour a little at a time.
Stir in the buttermilk just until the ingredients are blended. If dough feels dry 1-2 Tablespoons additional buttermilk can be stirred in.
Place dough on a lightly floured surface and pat down to about ½ inch thickness. Fold in half and pat to ½ inch again. Repeat the fold and pat down step 4 times.
Roll with a rolling pin or pat down with hands until about ½ inch thick.
Cut with a biscuit cutter using a straight down and up motion (do not twist). Place biscuits on parchment lined baking sheet nearly touching.
Bake at 450 degrees 12-14 minutes or until lightly browned. Brush with melted butter if desired.
Video
Notes
Using a 2 and ½ inch biscuit cutter will yield approximately 12 biscuits. You can cut biscuits once and then re-roll the dough and cut again to get the most biscuits from the dough.