Preheat your oven to 450°F (230°C) and grease a large cast-iron skillet or line a baking sheet with parchment paper.

In a food processor, add the self-rising flour and cubed butter. Pulse until the butter pieces are the size of peas.

Transfer the flour mixture to a large mixing bowl, create a well in the center, and pour in the cold buttermilk.

Fold the flour mixture into the buttermilk using a spatula until you have a shaggy dough, being careful not to overmix.

Lightly flour your work surface and turn the dough out. Gently bring it together and flatten it into a ¾-inch thick rectangle.

Fold the dough onto itself in thirds (like a letter) and pat it down again to ¾ inch thick. Repeat the folding process once more.

Dip a biscuit cutter in flour, press straight down into the dough without twisting, and place the cut biscuits in the greased skillet or lined baking sheet.

Bake the biscuits for 13 to 16 minutes or until lightly golden brown on top.

Brush with melted salted butter right after baking and serve warm.