2 1/2 cups White Lily® Enriched Bleached Self-Rising Flour
1/2 cup butter (1 stick), frozen
1 cup chilled buttermilk
2 tablespoons butter, melted
Preheat oven to 475°F.
Measure out your flour, and grate frozen butter directly into the flour, tossing to coat from time to time. Chill in the freezer for 10 minutes.
Make a well in the flour and add buttermilk straight from the fridge. Stir 15 times, just until the flour is moistened.
Turn dough out onto a lightly floured surface and shape it into a long rectangle going out from your body. Fold each end of the dough into the center like you would fold a letter for an envelope, turn 90 degrees, then roll out with a floured rolling pin into a long rectangle again. Repeat 3 times.
Roll dough to 3/4-inch thickness.
Dip your 2 1/2-inch round cutter in flour, then cut out the biscuits. Making sure not to twist the cutter and re-flouring your cutter between biscuits.
Line a baking sheet with parchment, and arrange biscuits close together.
Bake for 15 minutes or until golden brown.
Melt two tablespoons of butter, then brush tops of biscuits after removing from oven.
*Percent Daily Values are based on a 2,000 calorie diet.
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