Instructions

1. Preheat your oven to 425°F (hot and ready is key for tall, fluffy biscuits).
2. In a large mixing bowl, combine your self-rising flour and a touch of sugar.
3. Grate in the (1 stick) cold (or frozen) stick of salted butter using a box grater.
4. Toss the mixture lightly until it resembles coarse crumbs—like little peas.
5. Pour in the cold buttermilk and stir just until combined. Important: Don’t overmix! This is where a lot of biscuit dreams go wrong.
6. Use a heaping 1/4 or 1/3 cup measuring scoop to drop mounds of dough onto a parchment-lined baking sheet or a greased cast iron skillet. Don’t flatten them. Let them stay shaggy and high. I used a ⅓ cup because I wanted a big cat head size biscuit.
7. Optional: Chill the dough for 10–15 minutes for extra rise.
8. Bake for 18 to 20 minutes until beautifully golden on top. (No peeking! Opening the oven too early can cause them to fall.)

While still hot, brush with the melted butter for that perfect glossy, buttery finish. Enjoy while they are hot and buttered!