2 cups self-rising flour
8 tablespoons butter, chilled
1 cup Cruze Farm Buttermilk, chilled
1. Preheat oven to 425 degrees.
2. In a large mixing bowl, add flour. Use a cheese grater to grate the butter over the flour. Make sure the butter is very cold before grating. You can even leave the butter in the freezer to accomplish this. Using your fingertips, rub butter into flour until mixture looks like crumbs. (The faster the better, you don't want the butter to melt.) Make a well in the center and pour in the chilled buttermilk. Stir just until the dough comes together. The dough will be very sticky. If it isn't, add extra buttermilk by the teaspoon.
3. Turn dough onto floured surface, dust top with flour and gently fold dough over on itself 5 or 6 times. Don't overwork the dough. A lazy biscuit maker makes better biscuits. Press into a 1-inch thick round. Cut out biscuits with a 2-inch cutter, being sure to push straight down through the dough. Place biscuits in a skillet so that they just touch. Reform scrap dough, working it as little as possible and continue cutting. (Biscuits from the second pass will not be quite as light as those from the first, but that's ok).
4. Bake until biscuits are light gold on top, 15 to 20 minutes.