1/2 cup frozen butter (1 stick)
1/2 cup self-rising flour 2 1/2 cup self-rising flour
1 cup buttermilk, cooled
Paper made with parchment
2 teaspoons melted butter
Preheat the oven to 475 degrees Fahrenheit. Using a box grater with big holes, grind frozen butter. In a medium mixing bowl, combine the grated butter and flour. Allow 10 minutes for chilling.
Step 2: In the center of the mixture, make a well. Stir in the buttermilk 15 times. The dough is going to be sticky.
Step 3 Knead the dough lightly on a floured surface. Dust the top of the dough with flour. Roll out the dough into a 34-inch-thick rectangle with a lightly floured rolling pin (about 9 x 5 inches). Fold the dough in half lengthwise so that the short ends meet. Repeat the rolling and folding operation for a total of four times.
Roll out the dough to a thickness of 12 inches. Reshape scraps and flour as needed with a 2 12 inch floured round cutter.
Step 5 Place dough rounds on a jelly-roll pan coated with parchment paper. Preheat oven to 475°F and bake for 15 minutes, or until lightly browned. Brush the surface with melted butter.