1/2 cup cold butter
2 1/4 c all purpose flour
3 tsp baking powder
1 tsp salt
1 1/4 c buttermilk (or whole milk with a tablespoon of lemon juice added)
flour for dustingmelted butter for brushing baked biscuits
Preheat oven to 450 degrees.
Cut cold butter into flour with a pastry blender until crumbly and mixture resembles small peas. Cover and chill 10 minutes.
Add buttermilk, stirring just until dry ingredients are moistened.
Turn dough out onto a lightly floured surface; knead 4 or 5 times, gradually adding additional flour as needed.
Press or pat dough to 1/2-inch thickness on a lightly floured surface.
Cut with a 2-inch round cutter (or I use a milk glass), and place, side by side, on a lightly greased cookie sheet. (Dough rounds should touch.)
Bake for 13 to 15 minutes or until lightly browned.
Remove from oven; brush with 2 TBSP melted butter.
Serve HOT and ENJOY!