These are basic buttermilk biscuits with the right among of “tang”. They are easy to make, flaky, and delicious.
Preheat oven to 425 degrees
Line baking sheet with parchment paper and spray lightly with oil
1/2 c. butter (1 stick)
2 c. self-rising White Lily or Martha White flour
3/4 c. cold buttermilk
Cut butter into flour with pastry cutter or your fingers
Add buttermilk, stirring just until dry ingredients are moistened
Turn dough onto lightly floured surface (I use parchment paper)
Knead 3-4 times to bring dough together
Press into 1″ thickness
Cut with a 2″ or 2-1/2″ biscuit cutter
Place on prepared baking sheet.
Bake for 14-18 minutes, until golden brown
Brush biscuits with melted butter.
