Step 1

Preheat the oven to 450°F and lightly grease a 12-inch cast iron skillet or metal cake pan. Set aside.

Step 2

Measure the flour by spooning the flour into a dry measuring cup and leveling it off with the back of a butter knife. Add the flour to a large bowl.

Step 3

Cut the cold butter into the flour using a pastry blender until the butter is cut into pieces the size of an English pea. You can also grate your very cold butter using a box grater and then stir it all together.

Step 4

Pour the buttermilk into the flour mixture and stir just until it is all combined. Don't over-mix. Use floured hands to portion the dough out into 8 equal pieces. Loosely form them into a round shape and place them in the prepared skillet. They should be touching. Don't stress too much about how they look. Brush the tops with the additional melted butter.

Step 5

Bake for 30 to 35 minutes or until golden brown. Brush with even more melted butter, if desired. Serve warm.