Preheat the oven to 425F

Spray a 9-inch round pan with cooking spray and set aside

Pour 2 cups of flour into a large bowl and cut in ¼ cup of the cold butter using a pastry cutter or two butter knives

Mix until the lumps are coarse crumbs about the size of large peas

Add the buttermilk to the large mixing bowl and use a wooden spoon to stir until a soft dough forms, adding a bit more buttermilk if needed

Spread ¼ cup of flour onto a work surface and turn out the dough

Knead for 1 minute folding the dough over itself to increase the flaky layers

Roll out to ¾ inch thickness

Use a biscuit cutter to cut the biscuits by pressing down without twisting or the biscuits won’t rise properly

Continue to knead, roll, and cut the scraps until you’ve used all of the dough

Arrange the biscuits in the prepared pan so the sides are touching

Place the pan in the freezer for up to 10 minutes to chill the dough

Melt the remaining butter and brush the top of the biscuits with melted butter before baking

Bake for 13-15 minutes, until lightly golden brown

Serve warm