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

Cut butter into sifted flour with a pastry blender until mixture resembles coarse meal. Add buttermilk, stirring until dry ingredients are moistened.

Turn dough out on 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. Bake at 425 degrees 13 to 15 minutes. Brush with melted butter. Yields 1 dozen.