Homemade Biscuits

Slice the cold unsalted butter into 1/4-inch (5 mm) thick slices (about 6 slices). In a large bowl, add the self-rising flour and toss in the butter slices. Using a pastry blender, cut the butter into the flour until the mixture is crumbly and resembles small peas. Cover and refrigerate for 10 minutes.

Preheat the oven to 450°F (230°C). Lightly butter a baking sheet or line it with parchment paper.

Add the buttermilk to the flour mixture, gently stirring with a fork until the flour is moistened. The dough will be very sticky. Turn the dough out onto a lightly floured surface and gently knead it 3 or 4 times, gradually adding more flour as needed. Using floured hands, press and pat the dough into a 3/4-inch (2 cm) thick rectangle, measuring about 9 by 5 inches (23 cm by 12 cm).

Sprinkle the dough with a little more flour. Starting at a short end, fold the dough over onto itself in three sections, as if folding a letter-size piece of paper. You should end up with a rectangle shape. Press the dough into a 3/4-inch (2 cm) thickness again and repeat the entire process two more times, adding additional flour as needed.

Press and pat the dough to a thickness of 1/2 inch (1 cm) on a lightly floured surface. Cut the dough with a floured 2-inch (5 cm) cutter. Place the biscuits on the baking sheet. Gather the dough scraps and cut out more biscuits until all the dough is used up.

Bake the biscuits for 13 to 15 minutes, or until lightly browned. Brush the tops with melted butter and let them cool slightly. Serve warm with your favorite preserves.