Making Buttermilk Biscuits

Blend butter and flour into coarse crumbs in a large basin.

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Just moisten with buttermilk. On a lightly floured surface, knead 3-4 times.

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Pat or softly roll 3/4-in. Use a floured 2-1/2-inch biscuit cutter.

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Use a greased baking sheet. Bake 11-13 minutes at 425° until golden brown.

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222 calories, 12g fat (7g saturated fat), 31mg cholesterol, 508mg sodium, 24g carbohydrate (1g sugars, 1g fiber), 4g protein.

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Add 1/2 cup cubed cold butter and 2 cups self-rising flour.

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3/4 cup buttermilk Butter melted

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