• Before you start gathering your supplies together, pop a stick of butter in the freezer for 10-20 minutes and let it get really cold.
• Preheat your oven to 450°F

Prepare the Work Area

• You'll need a little flour to dust your work area (a table or cutting board), a rolling pin, box grater or pastry blender and biscuit cutter

Making the Biscuits

• Add 2 cups of self rising flour to a large mixing bowl. Remove the butter from the freezer and cut into the flour (see the post for more details on options for cutting in the fat).
• Create a well in the flour mixture and add the buttermilk. Using a spatula or your hand work the flour mixture into the buttermilk. Dough will be sticky.
• Turn the biscuit dough out onto a floured surface. Dust the dough with a bit of flour and turn until it is no longer sticky to the touch.
• Roll the dough out to about an inch thickness, turn half of the dough over onto the other half; repeat rolling and folding 2 more times then give a final roll out to about an inch thickness.
• Use a biscuit cutter to cut out the biscuits and place into a cast iron skillet or on a baking sheet so that the biscuits are touching. Using a skillet will yield 8 biscuits, get up to 12 using a baking sheet.
• Bake 15 to 20 minutes until golden brown as desired.
• Brush the top of the fresh baked biscuits with melted butter then serve.