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
