2/3 stick Mazola corn oil butter
2 1/2 c. White Lily unbleached, self rising flour
1/2 tsp. baking soda
1 c. buttermilk, approximately

Blend flour and butter with pastry blender until it resembles coarse meal or crumbs. Add soda. Make a well in center and add enough buttermilk to make a soft dough. Mix quickly only until dough clings together and leaves the sides of the bowl.

Turn onto lightly floured surface and knead lightly with heel of hand about 8 times or until dough is manageable. Roll out to about 1" thick. Cut with biscuit cutter and place on greased baking sheet. Place close together for soft sides or about 1" apart for crusty sides.

Bake at 425 degrees until they start to brown, about 8 minutes, remove from oven and brush tops with melted butter. Return to oven and finish browning.