Buttermilk Biscuits

• Biscuits
• 2  cups  self-rising flour*
• 1/2  teaspoon  kosher salt
• 2  tablespoons  sugar
• 1/4  cup  cold butter, plus 2 tbsp. melted
• 3/4  cup  buttermilk
• 3/4  cup  half-and-half or whipping cream
• About 1 cup all-purpose flour
• *You can substitute 2 cups all-purpose flour mixed with 3 tsp. baking powder and 1 tsp. kosher salt.

1. Make biscuits: Preheat oven to 450°. In a large bowl, whisk together self-rising flour, salt, and sugar. Cut cold butter into small cubes and, using a pastry blender, cut butter into flour mixture until pieces are the size of peas. Stir in buttermilk and half-and-half just until incorporated.
2. Put all-purpose flour in a shallow bowl or pie dish. Using an ice cream scoop or measuring cup, scoop 1/8 of dough and drop it into flour, tossing lightly to coat and shaking off excess. Put dough in an 8-in. cake pan. Repeat with remaining dough (biscuits will touch in pan).
3. Bake biscuits until deep golden brown and a toothpick inserted in center comes out clean, 20 to 25 minutes. Let cool 10 minutes. Brush with 2 tbsp. melted butter.

 Much better than the store brand.
I made smaller biscuits and was able to get about 12 in a larger tart pan. They came out awesome! Try a toasted biscuit with almond or peanut butter and jam. Yummy!