Preheat your oven to 425°F (220°C).

Place the cold self-rising flour and salt into a large mixing bowl.

Grate the frozen butter on a cheese grater directly into the flour mixture.

Toss the butter shreds in the flour with your hands until they resemble small peas.

Add the ice-cold buttermilk slowly, stirring with your fingers until a wet ball forms.

Turn the dough out onto a well-floured surface.

Knead the dough gently into itself a few times to build layers.

Pat the dough down into a block that is exactly one inch thick.

Use a biscuit cutter to cut rounds, pressing straight down without twisting.

Place biscuits on a baking sheet and bake for 25 minutes until golden brown