1/2 cup (1 stick) unsalted butter, frozen
2-1/2 cups self-rising White Lily flour
1 c. chilled buttermilk
2 T. melted butter for brushing cooked biscuits
Preheat oven to 475°.
Place parchment paper on large baking sheet.
Place flour in large mixing bowl.
Grate frozen butter onto flour, using large holes of a box grater.
Toss flour and butter together, and chill 10 minutes in refrigerator.
Place large piece of parchment paper on counter and lightly flour.
Make a well in the flour/butter mixture.
Pour buttermilk in well and stir 15 times.
Turn dough out onto a lightly floured parchment paper.
Lightly sprinkle flour over top of dough.
Using a lightly floured rolling pin, roll dough into a 3/4-inch-thick rectangle (about 9 x 5 inches).
Fold dough in half so short ends meet.
Repeat rolling and folding process 4 more times.
Roll dough about 1″ thick.
Using a bench scraper or sharp knife, cut into 12 square biscuits (this saves you from having to re-roll scraps. Use a 2″ cutter, if you want round biscuits.
Place biscuits on prepared baking sheet and bake 15 minutes, or until lightly browned.
Brush with melted butter and serve hot.
