Preheat oven to 475 F (245 C).

Measure or weigh your flour, add baking powder and salt, and mix well. Grate frozen butter into the bowl with the flour. Stir to combine until the butter is fully coated with flour.

Put the bowl in the freezer for 10 minutes. It's important to keep the butter as cold as possible through this process. 

Combine the milk or buttermilk with the cold flour/butter to bring it together as a dough. Stir no more than 15 times. Overworking the dough at this stage could cause your finished biscuits to be tougher. Your dough at the end of 15 stirs will be very shaggy and not smooth at all. 

On a floured surface dump out dough and roll with a rolling pin. If you don't have a rolling pin, you can just use your hands. Dust with flour as needed when the dough gets sticky. Fold the dough over on itself five different times. This folding process is what creates the layers in the biscuits. 

Using a 1/4 cup measuring cup, scoop out dough portions and place them on a parchment-lined sheet pan. You should be able to get about 9 quarter-cup-sized scoops out of the mixture. If you want the drop biscuits to be a bit more uniform, you can put some water in a bowl and dip your fingers into the water and use wet hands to shape the dough mounds just a little bit. Try not to get them too wet. 

Bake at 475 degrees F (245 C) for around 15 to 20 minutes. Check around the 12-minute mark to make sure they do not brown too much.

When biscuits are done, transfer them from your baking pan onto a cooling rack to stop the bottoms from cooking further.

Paint the melted butter on top of each biscuit.

Serve and enjoy.