Ingredients: -
2 cups self-raising flour
¼ cup very cold butter, cut into cubes, plus additional for brushing
2/3 – ¾ cup very cold buttermilk
METHOD: -
Preheat oven to 200°C. Spray an 8-inch round pan with a light coat of cooking spray and set aside.
Place flour in a large bowl. Use a pastry cutter or fork to work the butter into the flour until the lumps are small. 
Add ⅔ cup of buttermilk and use a wooden spoon to stir until a soft dough forms. Add small amounts of additional buttermilk slowly, as needed, until the dough reaches this consistency.
Turn out onto a lightly floured surface and knead for about 1 minute (folding the dough back over on itself), adding flour to the counter and your hands, as necessary, to prevent sticking. Pat to ¾-inch thickness.
Use a 2 ½ inch biscuit cutter to cut out the individual biscuits 7-8 large biscuits. Firmly press the cutter down into the dough, but do not twist. 
Roll out the dough once or twice more to use up the remaining dough scraps.
Arrange the biscuits in the prepared pan so that their sides are touching.
The dough will be a bit warmer from working with it, so you can place the pan of biscuits in the refrigerator or freezer for 5-10 minutes to chill again (but do not leave it in the fridge or freezer any longer than that).
Just before you put the biscuits in the oven, brush the tops with melted butter.
Bake for 14 -15 minutes, or until they're a light golden brown. Brush the tops of the biscuits with additional melted butter when they come out of the oven and serve warm.

Serve with your favourite soup or gravy.  Nice with extra butter on the top.