one stick cold butter
2 1/4 cups self-rising White Lily flour
1 1/4 cups buttermilk
extra flour
melted butter, optional
Cut butter into 1/4 inch slices, toss with flour in bowl, then cut into flour with pastry blender until mixture resembles small peas.
Cover and chill 10 minutes.
Add buttermilk, stirring just until dry ingredients are moistened.
Turn dough onto lightly floured surface.
Knead 3 or 4 times, gradually adding flour as needed.
Pat dough into 3/4 inch thick rectangle (about 9x5 inches).
Sprinkle with additional flour.
Fold dough over onto itself in three sections.
Repeat the pat, sprinkle, fold over process two more times.
Pat dough out on lightly floured surface and cut with a 2-inch round cutter.
Place, side by side and touching, on sheet lined with parchment paper.
Bake at 450 until lightly browned, about 13 minutes.
May brush with melted butter when removed from oven.
adapted from Southern Living
