Instructions

• Preheat oven to 350°F. Line a baking sheet with parchment paper.
• In a large bowl combine the 2½ lb self-rising flour and the grated cold ½ lb (2 sticks) butter. Toss gently with your fingers or a pastry cutter until the mixture resembles coarse crumbs with some pea-sized pieces of butter remaining.
• Pour in half of the 2 cups buttermilk and fold gently with a spatula or wooden spoon until the dough just begins to come together. Add the remaining buttermilk and fold just until the dough holds together in a shaggy mass. Do not overmix.
• Turn the dough out onto a lightly floured surface. Gently knead the dough 4–6 turns until it is cohesive; avoid vigorous kneading. If the dough is very sticky, sprinkle a little flour sparingly.
• Flatten the dough with your hands into a rough rectangle or disk, then fold the dough over on itself three times. After the third fold, press or pat the dough to an even 1½-inch thickness.
• Using a 3-inch biscuit cutter, cut straight down through the dough without twisting. Place the cut biscuits on the prepared baking sheet (you may place them close together or slightly apart).
• Gather the scraps, press them together gently (do not overwork), repeat the folding and pressing if needed, and cut additional biscuits until all dough is used.
• Bake for 20–25 minutes, until the biscuits are golden brown. Remove from the oven and let cool on the pan for a few minutes before serving.