1/2 – cup cold butter (1 stick real butter)
2 1/4 – cups self-rising flour (not all purpose)
1 1/4 – cups buttermilk or make your own (see note at end of recipe)
additional flour for counter surface to knead dough
2 – tablespoons melted butter
Cut butter with a sharp knife or pastry blender into 1/4-inch-thick slices.
Sprinkle butter slices over flour in a large bowl. Toss butter with flour.
Cut butter into flour with a pastry blender until crumbly and mixture resembles small peas. (I used my hands) Cover and chill 10 minutes.
Add buttermilk, stirring just until dry ingredients are moistened.
Turn dough out onto a lightly floured surface; knead 3 or 4 times, gradually adding additional flour as needed.
With floured hands, press or pat dough into a 3/4-inch-thick rectangle (about 9 x 5 inches).
Sprinkle top of dough with additional flour. Fold dough over onto itself in
3 sections, starting with 1 short end. (Fold dough rectangle as if folding a letter-size piece of paper.) Repeat entire process 2 more times, beginning with pressing into a 3/4-inch-thick dough rectangle (about 9 x 5 inches).
Press or pat dough to 1/2-inch thickness on a lightly floured surface; cut with a 2-inch round cutter, and place, side by side, on a parchment paper-lined or lightly greased jelly-roll pan. (Dough rounds should touch.)
Bake at 450° for 13 to 15 minutes or until lightly browned. Remove from oven; brush with 2 Tbsp. melted butter.
Prep: 20 min., Chill: 10 min., Bake: 13 – 15 min.
* If you do not have buttermilk, you can always make your own by using vinegar or lemon juice. 1 tablespoon vinegar or lemon juice plus enough milk to make 1 cup. Let mixture stand for 5 minutes before using.