Freeze the butter. Stick 1/4 cup (4 tablespoons) of salted butter in the freezer for about 5 minutes.
Prep your dry ingredients. Sift 2 cups of self-rising flour into a medium mixing bowl.
Grate the butter. Using the large holes of a grater, grate your cold butter right into the flour.
Mix gently. Use your hands to lightly combine the butter and flour – do not overmix!
Add buttermilk. Create a small well in the center and pour in 1 cup of cold buttermilk. Mix gently with your hands just until it comes together.
Form the dough. Sprinkle a little extra flour on your counter or table. Turn the dough out onto it.
Fold the dough. With floured hands, fold the dough over 3-4 times, then pat it out to about 3/4-inch thick.
Prep the pan. Grease your cast-iron skillet with 1 tablespoon of softened butter.
Cut the biscuits. Flour your biscuit cutter and cut out about 5 biscuits. Press straight down – do not twist!
Place biscuits. Place each biscuit in the cast iron skillet, making sure the sides touch.
Bake. Brush tops with melted butter and bake at 475F for 15-16 minutes until golden brown.
Finish. Brush on another tablespoon of melted butter right after baking.