Dice the butter and melt it on a very low stove. In the meantime, crumble the biscuits into coarse pieces and once the butter is melted, without frying, pour it over the biscuits and stir well.
In the meantime, prepare a sheet of baking paper. Once the biscuit mixture is ready, pour it over the baking paper and form a rectangle 1/2″ (1 cm) thick, wrap it into a roll while pressing firmly on the paper for the mixture to stick well and for the salami to not fall apart.
Wrap well and put in the freezer for a few hours.
Serve it cut into slices, store in the freezer.