Ingredients

The following ingredients have 4 Servings
  • 2 1/2 cups self-rising flour ((or AP flour + 1 tbsp baking powder + 1/2 tsp salt))
  • 1/2 cup butter (1 cube butter, frozen and shredded)
  • 1 cup buttermilk
  • 2 tbsp melted butter ((optional))

Instruction

  • Preheat oven to 475°F. Line a baking sheet with a Silpat silicon mat or parchment paper.
  • In a bowl mix the self rising flour, frozen, shredded butter and buttermilk until the dough comes together. Refrigerate 10 minutes.
  • Turn the sticky dough out on to a floured surface and roll out into a rectangle.
  • Working quickly: Fold a third of the dough from the left on to the middle section, then fold the right third on top of the left now in the middle.
  • Flip, dust with flour, rotate 90 degrees and roll out to another rectangle shape. Repeat once more.
  • Roll the final time to a thickness of 3/4 inch and, using a 2-inch biscuit cutter, stamp out 10 to 12 biscuits. Re-use scraps if needed.
  • Bake for 10-11 minutes until tops are golden. Brush with some melted butter for that extra kiss of flavor and serve.