1/2 C cold butter
2 C self-rising flour*
3/4 C buttermilk
butter, melted.
Cut 1/2 cup butter into flour with a pastry blender until the mixture resembles course meal. (Alternative: put butter and flour in food processor and blend until no large pieces of butter remain) Add buttermilk, stirring until dry ingredients are moistened. Turn dough out onto a lightly floured surface, and knead 3 or 4 times. Roll dough to 3/4-inch thickness; cut with a 2-inch biscuit cutter. Place on a lightly greased baking sheet. Bake at 425 degrees for 13-15 minutes. Brush with melted butter. Yield: 1 dozen.
*alternative to self rising flour:
2 C flour
1 T baking powder
1 tsp salt
Adapted from The Southern Living Cookbook