1. Preheat the oven to 450°F (230°C). If using a rimmed baking sheet, line it with parchment paper. You can also bake the biscuits in a 12-inch (30cm) cast-iron skillet.

2. In a large bowl, whisk together the flour, sugar, and salt until well combined.

3. Use the largest holes on a box grater to grate the frozen butter into the bowl. Use a pastry cutter or a fork to mix and press the butter into the flour to cut the butter into the flour until the mixture is crumble-like in appearance. If the butter starts to soften, put the bowl in the freezer for 10 minutes before proceeding.

4. Create a well in the middle of the dry ingredients and pour in the cold buttermilk. Use a silicone or wooden spatula to gently stir until just combined. Use your hands towards the end of mixing to knead all of the flour into the dough and form a shaggy ball. The dough should be slightly sticky but not wet.

5. On a clean and disinfected surface, such as a countertop, generously sprinkle flour over the area where you will be working. Turn out the dough onto the floured surface and lightly sprinkle flour over the dough. If using a rolling pin, rub a small amount of flour onto the pin; if using your hands, lightly dust them with flour.

6. Roll dough out into a rough rectangle about 7×12 inches (18x30cm) and ½  inch (1.25cm) thick. Fold the left side of the dough into the middle and then fold the right side over top of the folded left side. Turn the dough 90 degrees and roll back out into a rough rectangle until the dough is ½  inch (1.25cm) thick again. Repeat these steps 10 times in total. Folding the dough and rolling out multiple times creates layers that will help us achieve tall, flaky biscuits. Finish the process by rolling the dough out to ¾ to 1 inch (2 to 2.5cm) thick.

7. Using a lightly floured 3-inch (7.5cm) biscuit cutter or a cup or wine glass, cut out 6 circles of dough. Do not twist the cutter, as this will seal the edges and hinder the biscuits from rising. When you have cut the biscuits out of the dough and there is no more surface area to cut additional biscuits, combine the dough scraps together and roll out again to the same thickness. Cut out biscuits until you can no longer make any additional biscuits. You should get about 8 biscuits total.

8. If using a 12-inch (30cm) cast iron skillet, preheat it in the oven for 5 minutes before use. Brush 1 tablespoon of melted butter inside the skillet.

9. Place the biscuits inside the skillet or on the lined baking sheet next to each other, just touching one another. Placing the biscuits close together can help them rise taller and yield fluffy biscuits. Brush the top of each biscuit melted butter, about 2 tablespoons melted butter total.

10. Bake the biscuits for 13 to 15 minutes, until golden brown. Once done, brush the tops of the biscuits with additional melted butter and serve immediately. If your biscuits do not brown on top as much as you desire, you can place them in the oven on a high broil to brown for a couple of minutes until they reach your desired color. If you decide to broil, I recommend for you to keep your eye on it to ensure that you do not burn the biscuits.