Buttery Buttermilk Biscuits

Directions

• Preheat oven to 450 degrees. Cut up frozen butter into small chunks and toss together with the flour. Chill for 10-15 minutes.
• Diva’s Tip – Use a box grater to shave the butter into small pieces. It’s easier and faster.
• Make a well in the center of the flour and pour in the buttermilk. Stir only 15 times to make the dough sticky.
• Turn dough out onto a floured surface. Using a floured rolling pin, roll dough into a 1/2 inch rectangle.
• Fold the dough in half using the short ends. Repeat this rolling and folding process four times.
• When the dough is rolled into a rectangle, cut out biscuits using a floured 2 1/2-inch biscuit cutter. Reshape the dough as needed.
• Place dough rounds on a jellyroll pan lined with parchment paper.
• Bake for 12-15 minutes or until lightly browned.
• Brush the tops with melted butter.
• Serve warm with butter and jam.