The best buttermilk biscuits, thank you southern living

Ingredients

• 1/2 cup cold butter (1 stick real butter)
• 2 1/4 cups self-rising flour
• 1 1/4 cups buttermilk
• additional Self-rising flour
• 2 tablespoons melted butter

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Preparation

• Cut butter with a sharp knife or pastry blender into 1/4-inch-thick slices. Sprinkle butter slices over flour in a large bowl. Toss butter with flour.
• Cut butter into flour with a pastry blender until crumbly and mixture resembles small peas.
• Cover and chill 10 minutes. Add buttermilk, stirring just until dry ingredients are moistened. Turn dough out onto a lightly floured surface; knead 3 or 4 times, gradually adding additional flour as needed.
• With floured hands, press or pat dough into a 3/4-inch-thick rectangle (about 9 x 5 inches). Sprinkle top of dough with additional flour. Fold dough over onto itself in 3 sections, starting with 1 short end
  
• Repeat entire process 2 more times, beginning with pressing into a 3/4-inch-thick dough rectangle (about 9 x 5 inches).
• Press or pat dough to 1/2-inch thickness on a lightly floured surface; cut with a 2-inch round cutter, and place, side by side, on a parchment paper-lined or lightly greased jelly-roll pan.
• Bake at 450° for 13 to 15 minutes or until lightly browned. Remove from oven; brush with 2 Tbsp. melted butter.

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