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In a large bowl, cut cold butter into flour until mixture resembles coarse crumbs. Stir in buttermilk just until moistened.
Turn onto a lightly floured surface and knead 3-4 times. Pat or lightly roll to 3/4-in. thickness. Cut with a floured 2-1/2-in. biscuit cutter.
Place on a greased baking sheet. Bake at 425° until golden brown, 10-12 minutes. Brush tops with melted butter. Serve warm.