Preheat oven to 450 F.

Mix all dry ingredients together. Grate the frozen butter with a cheese grater and add it to the dry mixture. Stir the grated butter into the dry mixture.

Make a well in the center of the mixture and pour into the buttermilk. Stir until the flour is mostly incorporated, and then dump out the dough onto a lightly floured surface. There may be some extra flour at the bottom of the bowl, that is ok. It is very important not to over-mix the dough to ensure you have a flaky biscuit.

Cut the dough into 4 rough sections and press the sections all on top of each other. This will create layers within the biscuit. Roll the layered dough out to 3/4-1 1/2 inch thick. If you like height to your biscuits, roll it on the thicker side. Cut the dough into squares or use a floured cup to cut it into circles.

Place the biscuits onto a cookie sheet lined with parchment and bake immediately for 10-15 minutes or until the bottoms and corners are golden.

Feel free to use all whole grain flour in place of the all-purpose or all-purpose for the whole grain if desired. Both turn out great!