- 2 cups self rising flour
- 1/4 cup cold butter, (plus more for brushing, optional)
- 3/4 cup buttermilk, cold (plus more for brushing, optional)
Preheat oven to 450F (Give it enough time to get there, you want it hot)
Put the flour and cold butter in a food processor. You can also do this by hand. Pulse the machine 20-25 times until the butter is incorporated and the mixture is crumbly.
Remove the contents to a large bowl and stir in the buttermilk just until everything is moistened.
Turn the dough out onto a lightly floured surface and bring it together gently with your hands, but don’t over work the dough. Pat or roll it out to about 1 1/2 inch inch thick. Cut out 8 biscuits with a 2 1/2″ biscuit cutter, reforming the dough if necessary.
Place on a baking sheet, in cast iron skillet, or a biscuit baker, and brush lightly with buttermilk, if desired. Bake for 10 minutes or until golden and risen.
If you like, brush the hot biscuits immediately with melted butter, and enjoy.
Notes for perfect biscuits:
Use cold butter and cold buttermilk.
Make sure to preheat your oven and give it sufficient time to get up to temperature.
Don’t over work your dough.
Cut your biscuits with a sharp edged cutter and don’t twist as you cut. Cut straight up and down.