- 1/2 cup butter (1 stick), frozen
- 2 1/2 cups self-rising flour
- 1 cup chilled buttermilk
- 2 T butter, melted
Preheat oven to 475 degrees. Grate frozen butter using large holes of box grater. Toss together grated butter and flour in a medium bowl. Chill 10 minutes.
Make a well in center of mixture. Add buttermilk and stir 15 times. Dough will be sticky.
Turn dough out onto a lightly floured surface. Lightly sprinkle flour over top of dough. Using a lightly floured rolling pin, roll dough into 3/4" thick rectangle (about 9X5 inches). Fold dough in half so short ends meet. Repeat rolling and folding process 4 more times.
Roll dough to 1/2 inch thickness. Cut with a 2 1/2 inch floured round cutter, reshaping scraps and flouring as needed.
Place dough rounds on a parchment paper lined jelly roll pan. Bake for 15 minutes or until lightly browned. Brush with melted butter.