Preheat the oven to 400°.

Place the flour in a bowl, add the butter, and mix together by hand.

Make a well in the center of the flour mixture, pour 1 cup of buttermilk into the well, and work in the buttermilk until it doesn't feel lumpy. You may stir or use your hands. (Do not overmix the dough.)

When the dough pulls away from the bowl, turn it out onto a well-floured surface, and fold it over on itself several times, using more flour as needed to prevent sticking. (Be careful not to use too much flour or biscuits will be heavy and not fluffy.)

Roll out and pat the dough about 1/2" thick. 

Use a biscuit cutter dipped in flour to cut out the biscuits. Remaining dough can be re-rolled and patted out to cut into more biscuits. 

Use the last bit of dough to form your very own small biscuit. 

Place the biscuits on an ungreased baking sheet spaced about one inch apart. Bake the biscuits for 10 to 12 minutes or until they're a light golden brown. 

Remove them from the oven, brush the tops with melted butter, and serve hot. This makes about one dozen biscuits.