1. grate the butter into strips/pea size in mixing bowl, try not to melt it 
2. incorporate butter into flour without melting it (as much as possible) 
3. use hands/spatula to break it up, the mixture should be like powder 
4. make a well & pour in the buttermilk, stir lightly a few times 
5. dust the mat/work bench with flour, pour mixture onto mat/work bench 
6. roll out into a flat piece & fold it (like croissant) – roll, fold & press 
7. continuously roll out & press – more layers, if mixture is still sticky, flour it every time before folding 
8. flour the cookie cutter & cut the dough
9. place pieces in the pan, touching each other lightly side by side 

*sside, heat some butter in pan 

10. glaze the top of every piece lightly with butter, do not put so much butter that it drips on the side (if the side has butter it will not rise) 
11. bake at 235C (450F) for 10 minutes or until top is light brown 
12. after taking out of oven, put on rack & brush the biscuit with butter