Preheat your oven to 425°F.

Using a whisk, combine all the dry ingredients in a large bowl.

Using a pastry cutter or 2 forks, cut 6 Tablespoons of the butter into the flour mixture until the mixture looks like coarse crumbs.

OR you can use frozen butter and grate it using a box grater and them mix it into the dry ingredients.

Add the buttermilk and stir just until the dough comes together. DON'T OVERMIX or the biscuits will be tough.

Turn the dough out onto a lightly floured work surface. Pat or roll the dough into a rectangle roughly 3/4 inch think.

Gently fold the dough into thirds, like you would with a letter. Turn the dough a quarter turn (90 degrees) and pat or roll it out again into a 3/4 inch thick rectangle. Fold the dough in thirds again.

This folding is what gives the biscuits their flaky layers. You can do this step several times if you want to.

After folding the dough at least twice, pat or roll the dough one more time into a rectangle 1/2 to 3/4 inch thick.

Using a 3 inch biscuit cutter, out put as many biscuits as you can and place on a baking sheet or in a cast iron pan. For easier clean up you can line your baking sheet with parchment paper.

Gather up the dough scraps and pat them together 1/2 to 3/4 inch thick. Cut out additional biscuits. Gather any remaining scraps and press together for the last biscuit. You should have7 or 8 biscuits in total.

Melt the remaining 2 Tablespoons of butter and brush it over the tops if the biscuits.

Place in preheated oven and bake for 10 to 15 minutes, or until the biscuits are golden brown.

Remove from the oven, split, add butter, and serve warm.