Preparation

• Preheat the oven to 425°F (220°C). Line a baking sheet or use a cast-iron skillet.
• In a large bowl, add 2 cups self-rising flour. Toss in the cold butter.
• Use a pastry cutter, two knives, or your fingertips to cut the butter into the flour until pea-sized crumbs form.
• Pour in 3/4 cup cold milk or buttermilk. Stir quickly with a fork until the dough holds together but still looks slightly shaggy. Don’t overmix.
• Turn the dough onto a lightly floured surface. Gently press or pat to a 3/4- to 1-inch thickness. Fold the dough once or twice for layered biscuits, then pat again to thickness.
• Use a floured cutter and press straight down (no twisting) to cut rounds. Re-shape scraps gently—don’t overwork.
• Place biscuits close together on the baking sheet (for taller sides) or apart for crispier edges.
• Brush tops with melted butter if desired. Bake for 12–15 minutes, until golden brown on top.
• Serve warm. Let extras cool slightly before storing.