These biscuits are a breakfast favorite in our home. I also like to cut them larger and use them like a bun when making fried chicken sandwiches. The trick to these biscuits is using frozen butter–not overworking the dough.
3 cups self-rising flour
1 stick frozen butter, grated
1 ¼ cup buttermilk
4 Tbsp. melted butter
Preheat oven to 450 degrees. Use a pan liner or coat baking sheet with cooking spray.
Place flour in a large mixing bowl. Grate butter as quickly as possible and add to the flour, tossing just until coated.
Make a well in the flour mixture, add buttermilk and mix.
Quickly (It will be sticky), dump the dough out on floured surface (again use self-rising flour). Sprinkle with extra flour if dough is too sticky to work with. Kneed only four or five times.
Roll out into a square, about 10 inches. Fold the dough in half, then half again, making a square.
Roll it out, again about 10 inches. Repeat folding and rolling three more times. You’ll see the beginnings of the layers taking shape.
Cut biscuits, placing about 2 inches apart, and bake 10 to 12 minutes.
Remove them from the oven and, while hot, slater them with melted butter.
Note: If you use a little biscuit cutter to make very small biscuits, place them almost touching or they’ll fall over as they rise.