Preheat your oven to 220°C (425°F) and line a baking tray with parchment paper. This means the biscuits can go straight into a hot oven, which helps them rise beautifully.

In a large bowl, whisk together the flour, baking powder, and salt. This helps to evenly distribute the baking powder for a consistent rise.

Add the cold, cubed butter to the flour mixture. Using your fingertips or a food processor, rub or cut the butter into the flour until it resembles coarse crumbs. A few larger bits of butter are fine. They’ll create lovely flaky layers.

Pour in the buttermilk and gently stir with a fork until the dough just comes together. Don’t overmix!

Turn the dough out onto a lightly floured surface. Gently fold it over itself 3–4 times. This helps create layers. Press or roll to about 2 cm (¾ inch) thick.

Cut out biscuits with a floured cutter, pressing straight down without twisting. This ensures they rise evenly. Place them close together on the baking tray for soft sides, or spaced apart for crisper edges.

Bake for 13 minutes or until golden.

Brush with melted butter as soon as they come out of the oven. Serve warm and enjoy.