Preheat oven to 475 degrees.
Combine lemon juice and milk in measuring cup. You just made buttermilk! Set aside.
Measure flour into bowl and add butter. Using a pastry blender (or two knives), cut the cold butter into the flour until the mixture looks like small peas.
Stir milk into the flour mixture until it is barely combined. It's okay for it to look shaggy.
Sprinkle flour over a clean work surface and turn the dough out onto it.
Gently fold the dough together 4 times, just until barely held together.
Pat dough out to 1 inch thickness. Using a biscuit cutter, cut out biscuits by pressing straight down (twisting results in flat biscuits!)
Re-pat dough until you have used it all. I got 6 biscuits, your results may vary depending on the thickness of your biscuits.
Place on baking sheet, about 1 inch apart and bake on center rack of the preheated oven for 6 minutes.
Remove biscuits from the oven, brush with melted butter and bake for an additional 2-4 minutes until lightly brown.
Serve with Unicoi Preserves and take compliments on your biscuit baking prowess.