Buttermilk Biscuits

My family devours these.

Buttermilk Biscuits

2 c self rising flour + some to dust counter

with

3/4 c cold butter (heaping)

3/4-1 c buttermilk

1 stick salted butter, melted, divided

Preheat oven to 500°.

Put flour in mixing bowl. Cut in butter with pastry cutter until mixture resembles small peas.

Add in buttermilk, starting with 3/4 cup and stirring with wooden spoon, until thoroughly incorporated.

Dust counter with flour. Turn dough out onto counter and pat into a rectangular shape about 1 1/2" thick. You can either cut with pizza cutter or biscuit cutter. Make sure to coat whichever tool you use with flour and go straight down and through the dough; don't twist. Cut biscuits and put in greased cast iron or casserole dish.

Pour half the melted butter over the biscuits. Put in oven 12-15 minutes until golden brown. Place on counter and brush tops of biscuits with remaining melted butter.

Serve hot. If your house is like mine, they won't last long enough to store, but you can keep them in an airtight container for a few days if they do.