½ cup COLD butter cubed ▢2 cups self rising flour ▢¾ cup buttermilk ▢butter melted
Combine cold butter and flour in a large basin until the mixture resembles coarse crumbs. Add buttermilk and stir until just combined.
On a lightly floured surface, knead the dough for three to four times. Spread or roll thinly to a quarter-inch thickness. Utilize a floured biscuit cutter measuring 2 inches.
Place on a baking sheet that has been greased. Bake for 10 to 12 minutes, or until golden brown, at 425°F. Apply a layer of melted butter to the surfaces. Keep toasty.
This recipe for golden, flaky buttermilk biscuits is absolutely delectable. Savor them plain, accompanied by marmalade, or drenched in gravy.