"Fruit Smoothie" No-Bake Cheesecake
Toasted Ravioli
Vegetable Fried Rice
Absolutely Sinful Cinnamon Rolls
Aloha Burger
Baked Chicken Tacos
Baked Spaghetti
Banana Bread Cake Pops
Beef Rigatoni Arrabbiata
Beef Stew
Black Pepper Chicken
Blueberry Muffins
Buttermilk Biscuits
Cheeseburger Macaroni
Cheesecake Stuffed Strawberries
Cheesy Chicken Rice with Broccoli and Bacon
Chicken Marsala Pasta
Chinese Hot Dog Buns
Chinese Peanut Sauce
Chocolate Eclair Dessert
Cinnamon Twists
Coleslaw Dressing
Crepes
Crockpot Italian Chicken
Custard Pie
Easy Yeast Rolls
Eggplant Gratin
General Tso’s Chicken
Hash Brown Casserole
Homemade Hot Chocloate
Hot Potato Salad
Jalapeno Popper Dip
Jerky Marinade
Lasagna Roll Ups
Macaroni Salad Dressing
Margarita Chicken Quesadilla Guacamole
Meatballs
Mexican Rice Casserole
Mushroom stuffed cheeseburgers
New England Hot Dog Buns
Oatmeal Cookies
Olive Garden Breadsticks
One Pan Mexican Quinoa
Outback Dip
Pineapple Cheese Casserole
Pineapple fruit and rice salad
Pumpkin Pie Squares
Quinoa Pizza Bites
Refrigerator Dinner Rolls
Reuben Casserole
Root beer cupcakes with bourbon cream frosting
Slow Cooker Beef Stew
Slow Cooker Mexican Quinoa Bake
Southern Comfort Glaze
Spinach Salad
Sqaush Casserole
Steak Quesadilla
Sweet and Sour Deviled Eggs
Sweet Potato Casserole
Taco Soup
Texas Sheet Cake
The Best Enchiladas
Toffee
Tortellini With Mushroom Sauce
Turkey Chili with Sriracha
Twice Baked Potatoes
Twice Baked Potatoes
Unleavened Pizza Crust
US Masala English Muffins
Vegetable Beef Soup
White Wine Cake
Buttermilk Biscuits

Ingredients

1/2 cup cold butter
2 1/4 cups self-rising soft-wheat flour
1 1/4 cups buttermilk
Self-rising soft-wheat flour
2 tablespoons melted butter

Instructions

1. Cut butter with a sharp knife or pastry blender into 1/4-inch-thick slices. Sprinkle butter slices over flour in a large bowl. Toss butter with flour. Cut butter into flour with a pastry blender until crumbly and mixture resembles small peas. Cover and chill 10 minutes. Add buttermilk, stirring just until dry ingredients are moistened.
2. Turn dough out onto a lightly floured surface; knead 3 or 4 times, gradually adding additional flour as needed. With floured hands, press or pat dough into a 3/4-inch-thick rectangle (about 9 x 5 inches). Sprinkle top of dough with additional flour. Fold dough over onto itself in 3 sections, starting with 1 short end. (Fold dough rectangle as if folding a letter-size piece of paper.) Repeat entire process 2 more times, beginning with pressing into a 3/4-inch-thick dough rectangle (about 9 x 5 inches).
3. Press or pat dough to 1/2-inch thickness on a lightly floured surface; cut with a 2-inch round cutter, and place, side by side, on a parchment paper-lined or lightly greased jelly-roll pan. (Dough rounds should touch.)
4. Bake at 450° for 13 to 15 minutes or until lightly browned. Remove from oven; brush with 2 Tbsp. melted butter.
http://www.myrecipes.com/recipe/buttermilk-biscuits-10000001673191/