These biscuits are so soft & fluffy enough to eat on their own & also substantial enough to turn into a breakfast sandwich.
2 cups self-rising flour, spooned & leveled
1 stick (8 tbsp) butter, frozen
1 cup buttermilk
Preheat oven to 425° degrees F.
Add the flour into a bowl. Using a cheese grater, grate the frozen butter into the flour. With a pastry cutter (or your hands) incorporate the butter into the flour until pea sized. Pour in the buttermilk & stir together. Transfer dough to a lightly floured surface, flour your hands & rolling pin & mix together, turning a few times.
With a 3 inch biscuit cutter, dip in flour & press into dough. Do not twist it, just press down. Transfer to an ungreased baking sheet & place the biscuits so their sides are right up next to each other.
Bake for 11-13 minutes. Remove from oven & immediately brush with melted butter.
Notes: I doubled the above recipe. Also, I never buy buttermilk because it’s easy enough to make your own. For each cup of milk, start by adding a tablespoon of vinegar to a liquid measuring cup & then fill with milk to the 1 cup line.