Southern buttermilk biscuits

1/2 cup (56g/2 oz) cold butter, cubed
2 cups self raising flour
3/4 cup buttermilk

In a large bowl, cut butter into flour until it resembles coarse crumbs. Stir in buttermilk until just moistened. Turn onto a lightly floured surface. Knead 3-4 times ONLY! Pat out lightly or roll to 3/4 inches thick. Cut with a floured biscuit cutter.

Place on a greased baking sheet. Bake at 425F/220C for 11-13 minutes, or until golden brown. Brush the tops with melted butter if desired.

*These can be frozen after being cut. Freeze individually on a try, then stick into a freezer bag or container. To cook, place on a baking tray and cook as above, but for 15-16 minutes.