Cut the butter into cubes and place it in the freezer while gathering the rest of the ingredients.

Add the flour, baking powder, and salt to a food processor. Pulse a few times to combine.

Add the cold butter and pulse until the mixture looks like coarse crumbs with some pea-sized pieces.

With the food processor running, slowly pour in the buttermilk. Stop as soon as the dough is damp and holds together when pressed.

Turn the dough onto a floured counter. Pat into a rectangle, fold in half, and repeat 4–5 times.

Pat the dough to ½–1 inch thickness. Dip a biscuit cutter in flour, press straight down without twisting, and cut out the biscuits. Stack scraps, pat out, and cut again.

Place the biscuits on a baking sheet. Bake at 450°F for 10–14 minutes until fluffy and golden brown.

Brush the tops with melted butter before serving.