• Preheat oven to 425℉. Butter the bottom and sides of your cast-iron skillet.
• In a large mixing bowl, combine the flour, baking powder, sugar, and salt. Whisk to combine
• Using the large holes of a box grater, grate the frozen stick of butter into the flour mixture. Mix the grated butter into the flour mixture until it resembles cornmeal. It is easier to do this with your hands,
• Create a well in the center of the flour mixture and gradually add the buttermilk. Using a large wooden spoon or spatula, slowly combine the flour and the buttermilk. The dough will be sticky. Lightly flour your countertop and turn the dough out on the floured surface. I recommend dusting both hands with flour before gently rolling the dough in the flour. Do Not Overwork the Dough. Roll it out to about 1 inch thickness. Using a 2 ½ inch biscuit cutter, cut out each biscuit and gently place them in a buttered 12-inch cast-iron skillet. Gather the scraps of dough, roll them out to 1-inch thickness, cut and place them in the buttered skillet. Continue this process until you have used all the dough. Brush melted butter over and down the sides of the biscuits.
• Place the skillet in the preheated oven and bake for 15 to 20 minutes or until golden brown.
• Once baked, remove the biscuits from the oven. Serve hot with butter and jelly or with gravy.

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