1/2 c Butter or margarine
2 c Self-rising flour
3/4 c Buttermilk
Cut 1/2 cup butter into flour with a pastry blender until mixture resembles
coarse meal. Add buttermilk, stirring until dry ingredients are moistened.
Turn dough out onto a lightly floured surface, and knead lightly 3 or 4
Roll dough to 3/4 inch thickness; cut with a 2 inch biscuit cutter. Place
on a lightly greased baking sheet. Bake at 425 degrees for 13 to 15
minutes. Brush with melted butter.