BUTTERMILK BISCUITS

To create these biscuits, start by preheating your oven to 450°F (232°C). Begin with ½ cup of frozen butter (equivalent to 1 stick), grate it, and combine it with 3 cups of self-rising flour in a medium bowl. Allow this mixture to chill for about 10 minutes.

After the chilling time, create a well in the center of the mixture. Pour in 1 cup of chilled buttermilk and add ½ teaspoon of kosher salt. Stir these ingredients around 15 times; the dough will be sticky in texture.

Turn the dough out onto a surface lightly dusted with flour. Sprinkle a bit of flour over the top of the dough as well. Utilize a lightly floured rolling pin to roll the dough into a rectangle approximately 3/4-inch thick, measuring around 9 by 5 inches. Fold the dough in half, ensuring the short ends meet, and then repeat this rolling and folding process a total of 4 more times.

Subsequently, roll the dough to a thickness of 1/2 inch. Proceed to cut it into squares, while reshaping any scraps as needed and ensuring they are floured to prevent sticking.

Arrange the dough rounds on a jelly-roll pan lined with parchment paper. Place the pan into the preheated oven and bake at 475°F (246°C) for about 15 minutes, or until the biscuits attain a light golden brown color.

Upon removing them from the oven, enhance the biscuits' flavor by brushing them with 2 tablespoons of melted butter.

*For those desiring a sweeter treat, consider making Sweet Shortcakes by adding 2 tablespoons of sugar to the flour and replacing the buttermilk with heavy cream. This addition of sugar imparts a subtle sweetness to the biscuits, while the higher fat content in heavy cream provides a crumbly texture reminiscent of shortbread – making these biscuits the perfect foundation for delightful shortcake desserts.