In a large bowl, measure the flour by spooning it into a dry measuring cup and leveling it off.
Cut butter into flour using a pastry blender or grater, then stir with flour and grated butter.
Stir buttermilk into dough until thick, not too sticky; add flour or buttermilk if needed.
Knead the dough on a floured surface, flatten it into a rectangle, and fold it in a tri-fold. Dust the dough and counter with flour, then flatten it again and tri-fold three more times.
Flatten dough into a rectangle, using a floured biscuit cutter. Cut biscuits using a quick up and down motion. Place biscuits in a baking pan, ensuring soft, tender edges or crunchier ones. Rework dough, cut more biscuits, brush with melted butter, and bake for 15 minutes or until golden brown.