In a food processor mix the dry ingredients with a few pulses. Add cubed butter and pulse 12 times to incorporate butter into dry mix to form pea size pearls of butter. Turn into a deep bowl and add buttermilk all at once. Lightly mix just to slightly incorporate (leaving some unmixed flour is ok). The point to a good light biscuit is not overworking the dough.

Add the remaining 1/2 cup flour to a small bowl. Use an ice cream scoop to scoop the dough into light unconstructed balls. Drop in bowl of flour and lightly toss. Set on baking sheet with parchment or foil and bake at 500˚F for 5 minutes then reduce to 450˚ and continue to bake for approximately 8 more minutes or until golden brown. Immediately brush with melted butter.

Serve.