Ingredients:

• 1/2 cup frozen butter (1 stick)

• 2 1/2 cups White Lilly self-rising flour

• 1 cup cold milk

 

Preparation:

1. Preheat oven to 450°.

2. Grate frozen butter using large holes of a box grater.

3. Toss together grated butter and flour in a medium bowl.
   Chill 10 minutes.

4. Make a well in center of mixture. Add buttermilk.

5. Gently stir 15 times. Note that dough will be sticky.

6. Turn dough out onto a lightly floured surface.

7. Lightly sprinkle flour over top of dough.

8. Using a lightly floured rolling pin, roll dough into a 3/4-inch-thick rectangle (about 9 x 5 inches).

9. Fold dough in half so short ends meet.  Repeat rolling and folding process 4 more times.

10. Roll dough to 1/2-inch thickness.

11. Cut with a 2 1/2-inch floured round cutter.

12. Reshape scraps, flour as needed and re-roll to correct thickness.

13. Place dough rounds on a cooking stone.  

14. Bake at 450° for 15 minutes or until lightly browned and serve warm.

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Optional:  Brush with melted butter before serving.