Buttermilk Biscuits

1/2 c. cold butter or margarine
2 1/4 c. self rising flour*
1 1/4 c .buttermilk (or whole milk with a tablespoon of lemon juice added)
*To make your own self rising flour, simply add 1-1/2 tsp baking powder and 1/2 tsp salt for EACH cup of all purpose flour.

In a small bowl, combine milk and lemon juice. Place in refrigerator to 'sour.' (Skip this step if you are using buttermilk.)

In a medium size mixing bowl, add flour and butter/margarine. using a pastry cutter, cut butter into flour until it is completely incorporated. You will have a grainy like texture to the flour. Place flour in refrigerator for 15 minutes.

Once time has elapsed, remove milk and flour from refrigerator. Stir milk then pour slowly into flour. Stir until flour is moistened.

Flour your work surface and turn dough out. Knead 2 or 3 times, adding flour as need be. Shape dough into a rectangle, then using a floured rolling pin roll dough out to about 1/2" thickness.
Fold dough rectangle as if folding a letter-size piece of paper. Repeat entire process 2 more times, beginning each time from the state of the 1/2" thick rectangle.

Roll dough out in a rectangle about a 1/2" thick. Flour your biscuit cutter and cut out biscuits. Place cut biscuits into a very well greased cake pan or cookie sheet. You will want your biscuit sides to touch as much as possible to help them rise during baking.

Bake in a preheated 450* oven for 13-15 minutes or until almost browned. Remove from oven and brush with 2 Tblsp. melted butter. Place back in oven and continue baking until browned.

Original recipe source: Southern Plate