Put your flour into a large bowl. Add a tiny bit of sugar if you like.

Add the cold shortening to the flour. Use your pastry blender to mix them.

Stop when the mix looks like small peas. Do not over-mix the fat and flour.

Make a small hole in the center. Pour your cold buttermilk into that hole.

Stir the dough gently with a fork. It should be slightly sticky and soft.

Dust your counter with extra flour. Place the dough on the floured surface.

Fold the dough over a few times. Do not knead it too much.

Pat the dough down to one-inch thick. Use your hands or a rolling pin.

Cut out rounds with your biscuit cutter. Do not twist the cutter while pressing.

Place the rounds on your baking sheet. Let them touch for softer sides.

Bake for twelve to fifteen minutes. They should be tall and golden brown.

Brush the tops with melted butter immediately. Serve them while they are still steaming.