Recipe courtesy of Pam's Midwest Kitchen Korner
2 cups self-rising flour
6 tablespoons butter, cold
½ teaspoon dried rosemary or thyme, optional
1 cup buttermilk, cold
Preheat oven to 450°.
Partially freeze butter for 10 minutes.
Using a cheese grater, grate hardened butter into a bowl.
Cover, and place in freezer to chill again, about 5 minutes.
Place flour in bowl and work in butter with a pastry blender.
Add buttermilk, stir until mixture comes together, dough will be sticky.
Turn dough out on floured surface, and fold dough over onto itself several times, using a little more flour if needed.
Pat dough into 5” x 8½” rectangle about ½” to ¾” thick.
Cut biscuits with a 2” round cutter or cut the rectangle into 12 small rectangular biscuits. (If using a round cutter, pat the scraps together and cut additional biscuits.)
Place biscuits on ungreased baking sheet, leaving about 1” between them for crisp biscuits. Arrange biscuits so they barely touch each other for soft-sided biscuits. For higher biscuits, place them in an 8” round pan.
Bake biscuits for 12-14 minutes, or until they’re a light golden brown.
Remove from oven, serve hot.
Makes 12 biscuits
For sweeter shortcake-style biscuits, add 3 tablespoons sugar to the flour and 1 teaspoon vanilla to the milk.
For cheese biscuits, mix ½ teaspoon dried mustard and a pinch of cayenne pepper with the flour, work in the butter, toss in 1 cup shredded cheese before adding the milk.
No self-rising flour? Substitute by combining 1 cup all-purpose flour, 1½ teaspoons baking powder and ½ teaspoon salt.