1/2 c. butter
2 c. self-rising flour
3/4 c. buttermilk
butter, melted

Cut 1/2 cup butter into flour with a pastry blender until mixture resembles coarse meal. Add buttermilk, stirring until dry ingredients are moistened. Turn dough out onto a lightly floured surface, and knead lightly 3 or 4 times. Roll dough to 3/4 inch thickness; cut with a 2 inch biscuit cutter. Place on a lightly greased baking sheet. Bake at 425 degrees for 13 to 15 minutes. Brush with melted butter. Yield: 1 dozen.