Farmer Bob’s Favorite Buttermilk Biscuits
2 cups White Lily Self Rising Flour
1/4 cup chilled butter
3/4 cup cold buttermilk
1/4 cup melted butter
Shred chilled butter into the flour in a bowl. Stir till butter shreds are coated with flour.
Stir buttermilk into flour/butter mixture till all the flour is moistened and mixture comes together. Scrape out of bowl onto lightly floured counter.
Knead very lightly, just a few times, and pat into a ball then flatten to a disk with your fingers. Roll with a flour-dusted rolling pin till about 1/2 inch thick.
Cut with a biscuit cutter, pushing straight down and dusting the cutter in between cuts so it won’t stick to the dough.
As you cut, move each biscuit to a non-greased cookie sheet, and place so the sides don’t touch each other.
Brush liberally with half of the melted butter and bake for 10-12 minutes until they are tall and golden brown. Remove from oven.
Brush again with the remainder of melted butter and keep warm in a towel lined basket.
Serve with Farmer Bob’s Favorite Sausage Gravy.