• 2 cup self- rising flour
• 1/4 cup cold butter (cut into pats), plus 1 TB spoon for brushing
• 3/4 cup cold milk
• Preheat the oven to 425 degrees F.
• Place the flour in a bowl.
• Work in the butter or shortening just until crumbs are the size of large peas.
• Add 3/4 cup of the milk, and stir until the mixture holds together and leaves the sides of the bowl.
• Scoop the dough onto a well-floured surface, and fold it over on itself several times, using more flour as needed to prevent sticking.
• Roll or pat the dough about 1/2″ to 3/4″ thick.
• Cut biscuits with a sharp, round 2″ cutter, dipping the cutter into flour between cuts to reduce sticking.
• Place the biscuits on an ungreased baking sheet, leaving about 1″ between them.
• Brush with melted butter.
• Bake the biscuits for 10 to 14 minutes, or until they’re a light golden brown.
• Remove them from the oven, and serve hot.
Tip: Cool leftovers completely, wrap airtight, and store at room temperature for several days; freeze for longer storage. To refresh room-temperature biscuits, place on a baking sheet, tent lightly with foil, and bake in a preheated 350°F oven for 10 to 13 minutes, until heated through