Cut softened butter into flour with a pastry blender or 2 forks just until butter cubes are coated with flour. Using your hands, gently combine until mixture resembles small peas. Stir in buttermilk with a fork just until blended. (
Mixture will be wet.)
Turn dough out onto a generously floured surface, and pat to 1/2-inch thickness.
Cut dough with a well-floured 2-inch round cutter, and place on lightly greased baking sheets.
Bake at 450 for 9 to 11 minutes or until lightly browned.
Remove from oven, and brush warm biscuits with melted butter.
Serve immediately.
*1/3 cup shortening may be substituted.
Note: For testing purposes only, we used White Lily Self Rising Flour.
Add 1 cup shredded Cheddar cheese to butter and flour mixture just before adding buttermilk. Proceed as directed.
