Move the oven rack to the middle position and preheat to 425 degrees F.
Line a baking sheet with parchment paper or a silicone mat.
MAKE BISCUIT DOUGH:
Add flour, baking powder, and salt to a large bowl or food processor.
Whisk to combine or pulse the food processor lightly.
Add butter to the dry ingredients and combine until crumbs form. If using a bowl, use a pastry cutter, if using the food processor, pulse several times.
If using a processor, transfer mixture to a large bowl.
Form a well in the center of the mixture and pour in the buttermilk.
Fold together until dough begins to come together.
Flour a work surface and transfer the dough from the bowl.
WORK AND FORM THE DOUGH:
Generously flour your hands and begin working the dough together.
Form the dough into a ¾ inch thick rectangle.
Fold one long side into the center, then fold the other long side in. **see notes below
Rotate the dough so that it is horizontal to you.
Gently flatten the dough into a rectangle and fold the sides into the middle.
Turn the dough again and fold the sides into the middle.
Turn the dough horizontally again and flatten the dough into a rectangle about 1 ¼ inches thick.
CUT AND BAKE BISCUITS:
Use a 2 ½ or 3 inch biscuit cutter to cut the dough. Cut straight down and pull straight up, do not twist the cutter. **see notes below
Place biscuits on the prepared baking sheet.
Brush the tops of the biscuits with a little extra buttermilk, if you like.
Bake for 15-20 minutes or until golden brown.
TO FINISH:
Remove the buttermilk biscuits from the oven and brush them with melted butter.
Serve warm or room temperature.
Store in an airtight container in the refrigerator for up to 5 days.
Notes
FOLDING - It’s important to fold the dough according to the directions because this process creates the layers in the biscuits.
CUTTING - Be sure not to twist the cutter. Twisting can seal the edges of the biscuits and prevent them from rising.