Ingredients

• ½ cup unsalted butter (1 stick), frozen
• 2 ½ cups self-rising flour
• 1 cup chilled buttermilk (whole)
• Parchment paper with 2 tbsp. butter, melted

Directions

• Preheat oven to 475 degrees Fahrenheit.
• Grate frozen butter using large holes of a box grater. Toss together grated butter and flour in a medium bowl. Chill 10 minutes.
• Make a well in the center of the mixture. Add buttermilk, and stir 15 times. Dough will be sticky.
• Turn dough out onto a lightly floured surface. Lightly sprinkle flour over the top of the dough. Using a lightly-floured rolling pin, roll dough into a ¾-inch-thick rectangle (about 9 x 5 inches).
• Fold dough in half so the short ends meet. Repeat rolling and folding process four more times.
• Roll dough to ½-inch thickness. Cut with a 2 ½-inch floured round cutter, reshaping scraps and flouring as needed.
• Place dough rounds on a parchment paper-lined jelly-roll pan. Brush with buttermilk. To help them rise, make sure they are all touching each other on the pan. Bake at 475 degrees Fahrenheit for 15 minutes or until lightly browned.
• Brush with melted butter.

For pillowy dinner rolls

• Cut in ½-cup cold shortening instead of cold butter. You’ll get a soft biscuit that stays tender, even when cool. Plus, shortening has a neutral flavor that will complement anything on your dinner plate.
• Keep the butter cold. Don’t overhandle the dough. Stick with a spoon or spatula for mixing the dough, and don’t go beyond 15 stirs.
• If you don’t have buttermilk, regular milk and vinegar can be used instead.
• You bake biscuits at a high temp but if you’re using a dark baking pan you should lower the temp. Always use a light-colored pan like aluminum to bake biscuits.
• Don’t have self-rising flour; make your own by adding 1 ½-tsp. baking powder and ¼-tsp salt to 1 cup flour.