Step 1

Preheat oven to 475°F. Line a baking sheet with a Silpat silicon mat or parchment paper.

Step 2

In a bowl mix the self rising flour, frozen, shredded butter and buttermilk until the dough comes together. Refrigerate 10 minutes.

Step 3

Turn the sticky dough out on to a floured surface and roll out into a rectangle.

Step 4

Working quickly: Fold a third of the dough from the left on to the middle section, then fold the right third on top of the left now in the middle.

Step 5

Flip, dust with flour, rotate 90 degrees and roll out to another rectangle shape. Repeat once more.

Step 6

Roll the final time to a thickness of 3/4 inch and, using a 2-inch biscuit cutter, stamp out 10 to 12 biscuits. Re-use scraps if needed.

Step 7

Bake for 10-11 minutes until tops are golden. Brush with some melted butter for that extra kiss of flavor and serve.