2 cups self-rising flour
1/2 cup cold unsalted butter
3/4 cup buttermilk or 2/3 cup whole milk
2 tablespoons melted butter
Prep Time: 10 mins
Cook Time: 10 to 12 mins
Makes: 10 to 12 biscuits
Heat oven to 400 F, and lightly spray a baking sheet with nonstick cooking spray. In a large bowl, cut butter into the flour using a pastry cutter or two knives until the butter is about the size of small peas. Stir in milk until a dough forms. It should pull away from the sides of the bowl but not be too sticky.
Turn the dough out onto a floured surface and gently knead several times. Fold dough over on itself 6 to 8 times, rolling flat after each fold. Dust with flour if dough becomes too sticky. Carefully pat or roll the dough to about a 1/2-inch-thick disk. Cut biscuits with a 2 1/2- to 3-inch biscuit cutter by using a straight-up-and-down motion. Do not twist the cutter. Place biscuits on the prepared baking sheet and brush with melted butter. Rework the dough until you’ve cut as many biscuits as you can. Bake 10 to 12 minutes or until golden brown.