Preheat the oven to 450 degrees. Line the pan with a silicone baking mat or parchment paper and set aside for later.
Combine the flour, baking powder and salt in a large mixing bowl.
Carefully shred the frozen butter using a cheese grater or food processor, pulsing only one to three times to keep the butter chilled. Gently toss the butter shreds in the dry ingredients until coated and combined with the flour.
Slowly mix in the buttermilk, using a wooden spoon, until combined and the dough begins to form, try not to mix too much, in order to keep the butter cold.
Turn the dough out onto a well floured surface. Use your hands to pat the dough into a 1 inch thick round. Fold the dough into 1/3’s over the top of itself and press down to 1/2 inch thickness.
Cut into squares or use a round cutter to cut the dough into circles.
Place onto the prepared pan and bake for 10 minutes, or until the biscuits begin to brown. Be sure to watch closely to avoid overbaking.
How to freeze biscuit dough:
Follow the recipe directions all the way to cutting your biscuits.
Place on a parchment lined tray.
Flash freeze 20 minutes.
Individually wrap each in plastic wrap and place in a labeled zip top bag.
When you are ready to use: Remove from the freezer and bake as directed.