Cut butter with a sharp knife or pastry blender into 1/4-inch-thick slices.

Sprinkle butter slices over flour in a large bowl. Toss butter with flour.

Cut butter into flour with a pastry blender until crumbly and mixture resembles small peas.

Cover and chill 10 minutes.

Add buttermilk, stirring just until dry ingredients are moistened.

Turn dough out onto a lightly floured surface; knead 3 or 4 times, gradually adding additional flour as needed.

Sprinkle top of dough with additional flour.

Kneed dough until smooth.

Press or pat dough to 1/2-inch thickness on a lightly floured surface.

Cut with a 2-inch round cutter, and place, side by side, in a greased pan. (Dough rounds should touch.)

Bake at 450° for 13 to 15 minutes or until lightly browned.

Remove from oven; brush with 2 Tbsp. melted butter.