First, I'll make some buttermilk by combining about 1 1/4 cup whole milk with 1 1/2 TBSP white vinegar. Let it sit for 10 minutes and you've got buttermilk!
While the buttermilk is brewing, I'll sift 3 cups of self-rising flour and 1/2 tsp salt.
Add 6 TBSP of cold, diced butter...real butter.
Use a pastry cutter to mix the butter in, until you've got little beads of butter in the flour.
Now, add the buttermilk.
Mix until combined (I just used a fork). Then lay the dough out on a floured surface. Dust with more flour and knead/fold over about 12-15 times. Then flatten it out with a rolling pin to about 1/2" thickness.
I found a plastic container that was the perfect size (and with a fairly sharp edge) to be my biscuit cutter.
Don't twist the cutter...just push straight down for a good, clean cut.
I had enough for a dozen big biscuits. Put them on a parchment paper lined baking pan and into the 475-degree (yes, 475) until golden brown. These went about 11-12 minutes.
Pull them out and brush with melted butter.
While we're testing a biscuit, chicken goes into the oven. When warmed, I cut it up.
Chicken and a biscuit! We agreed that the biscuits are better than the ones from a tube. Very flaky & buttery. The rest will get eaten over the next couple days. Might also try freezing a few and see how they do. The web says you can also freeze them right after you cut them (before cooking), then thaw and bake when you want them.