Prep Time: 10 mins
Cook Time: 10 to 12 mins
Makes: 12 biscuits
1/2 cup cold unsalted butter
2 cups self-rising flour
3/4 cup buttermilk or 2/3 cup whole milk
2 tablespoons melted butter
Heat oven to 400 F and lightly spray a baking sheet with nonstick cooking spray. In a large bowl, cut butter into 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 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 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 dough until you’ve cut as many biscuits as you can. Bake 10 to 12 minutes or until golden brown.