3 cups self-rising flour (recently purchased)
1/2 cup (1 stick) butter, cold (not frozen)
1/2 cup buttermilk
1/2 to 1 cup regular milk

Preheat oven to 425°F.

In a medium mixing bowl, cut butter into flour using a pastry cutter or fork until mixture resembles fine crumbs. Using a fork to stir, add all the buttermilk and just enough milk until the dough is not sticking to the sides of the bowl and all flour is absorbed into the dough. (it may not take the whole cup of milk to get the right consistency).

On a clean, dry, floured surface, gently roll dough around until it is floured enough so that it doesn't stick to the surface. Press dough out until it is about 1 to 1 1/2 inches thick.

Note: It is important to not handle the dough too much, if you do, it will result in tough biscuits that may not rise much.

Using a floured biscuit cutter or floured glass rim, cut biscuits. Continue press out and cut dough until all dough is used. Place onto an ungreased pan; biscuits should be barely touching.

Bake (oven rack should be in the middle position) at 425°F for about 15 minutes or until tops are golden brown. Immediately brush with butter when you take them out.

Serve hot.

Tips: In order for the biscuits to turn out fluffy and light, it is important that your flour is fresh and the butter is cold (straight from the refrigerator). I recommend using real butter, for a better taste. Leftover biscuits may be stored in a Ziploc bag for approximately 2-3 days, but they are always better when eaten fresh from the oven. Enjoy!

Submitted by: Kristy Haffner