Directions
Preheat your oven to 425°F (220°C). Set an old tin baking sheet (or any sturdy baking sheet) aside. There’s no need to grease it heavily; a light brush of melted butter is enough if you like a crisp, buttery bottom.
In a medium mixing bowl, add the self-rising flour. Make sure it’s loosely spooned and leveled so you don’t pack in too much.
Pour in the buttermilk and about half of the melted butter. Stir gently with a wooden spoon or rubber spatula just until everything comes together. The dough should be thick, soft, and a bit sticky—some small lumps are fine. Don’t overmix or the biscuits will be tough.
Let the dough rest in the bowl for about 5 minutes while the oven finishes heating. This gives the flour a chance to absorb the buttermilk and helps the biscuits puff nicely.
Using a large spoon or a small ice cream scoop, drop heaping spoonfuls of dough onto the baking sheet, spacing them about 1 inch apart. They don’t need to be perfect; the rough, craggy tops will brown beautifully.
Brush the tops of the biscuits lightly with some of the remaining melted butter, reserving a bit to brush on after baking if desired.
Bake on the center rack for 12–15 minutes, or until the biscuits are puffed and the tops are a deep golden brown around the edges. The bottoms should be nicely browned but not burned.
Remove the baking sheet from the oven and immediately brush the hot biscuit tops with the last of the melted butter so they glisten. Let them cool just long enough that you don’t burn your fingers—about 5 minutes—then serve warm, straight from the tin.
Variations & Tips
If you don’t have self-rising flour, you can make your own by whisking together 2 cups all-purpose flour, 1 tablespoon baking powder, and 1/2 teaspoon fine salt before adding the buttermilk and butter. For a slightly richer biscuit, increase the melted butter to 6 tablespoons and reduce the buttermilk to about 1 1/4 cups, adding it gradually until the dough is thick but still scoopable. To give the biscuits a little savory twist, stir in a generous pinch of black pepper or a teaspoon of dried chives or parsley—this keeps you at three ingredients if you count the herbs as part of your flour mix when you measure. For cheese biscuits, fold in up to 1/2 cup finely shredded sharp cheddar along with the flour, then proceed as written; they’re especially good alongside chili or tomato soup. If you like a slightly crisper crust, bake on a preheated cast-iron skillet instead of a baking sheet. Leftover biscuits can be split and toasted the next morning, then topped with butter and jam or used as the base for a quick breakfast sandwich with egg and ham.
