Biscuits

1 stick of butter
2 1/4 cups self-rising flour (+2 Tbsp for high altitude)
1 1/4 cups buttermilk (or 1 Tbsp vinegar + enough milk to make 1 1/4 cups)
Additional self-rising flour
2 Tbsp butter, melted

Mix the stick of butter and flour with a pastry blender until crumbly and blended.  Add buttermilk, stirring just until dry ingredients are moistened.  Turn dough out onto floured surface and knead 3-4 times, adding more flour if necessary. 

Fold dough in fourths, then roll out dough 1/2 inch thick with a floured rolling pin.  Cut dough with a biscuit cutter or open end of a drinking glass.  Place biscuits on a cookie sheet and bake at 425 for 15 minutes or until lightly browned.  Remove from oven and brush hot biscuits with the melted 2 Tbsp. of butter.

From: A Bear in the Kitchen