Preheat the oven to 475°F.

Place the flour and vegetable shortening in a large mixing bowl. Using a pastry cutter or your fingers, work the shortening into the flour until the mixture resembles coarse crumbs. Gradually add the buttermilk, stirring just until the dough comes together—be careful not to overmix.

Turn the dough out onto a lightly floured surface and gently pat it into a rectangle. Fold the dough over itself several times to create flaky layers. Then gently pat it out to about 3/4-inch thickness.

Use a 3-inch biscuit cutter to cut out biscuits, taking care not to twist the cutter. Place the biscuits close together on a baking sheet for softer sides or spaced apart for crispier edges.

Brush the tops with 2 tablespoons of melted butter and bake for 12 to 15 minutes, or until the tops are golden brown. Remove from the oven and brush with another 2 tablespoons of melted butter.