2½cupsself-rising flour (for all-purpose flour, see notes below)
½cupbutter, grated(lightly frozen butter is easiest to grate)
1cupbuttermilk (At least 2% milkfat)
Instructions
Preheat oven to 450ºF.
Using a medium-sized bowl, add self-rising flour. Create a well in the center of the flour. Pour in the buttermilk and add grated butter to the well. Stir until the dough comes together and away from the walls of the bowl - about 30 seconds. For the flaky, tender biscuits, do not over mix.
Grease or line baking sheet with parchment paper. Using a tablespoon or ice cream scoop, scoop batter onto the baking sheet. This recipe makes 8 - 10 biscuits.
Bake for 13-15 minutes, until golden in color. Serve warm.
Notes
To use all-purpose flour in place of self-rising flour:Mix 2 1/3 cups of all-purpose flour, 4 teaspoons baking powder, 1/2 tsp fine saltUsing lightly frozen butter works easiest for grating.Store leftovers in a sealed bag at room temperature for up to 3 days.They will keep well in the freezer for up to 3 weeks. Wrap in aluminum foil and seal in a freezer-safe zipper bag. Reheat from frozen by baking in a 350 degree Fahrenheit preheated oven for about 10 minutes.