Ingredients:

  • 2 cups (250g) self-rising flour
  • 1/2 cup (113g) salted grass-fed butter, frozen
  • 1 cup (240ml) cold full-fat buttermilk

Instructions:

  1. Preheat your oven to 220°C (425°F).
  2. Place your 250g of self rising flour into a large, cold mixing bowl.
  3. Grate the 113g of frozen butter directly into the flour.
  4. Toss the butter bits with a fork until every shard is coated in flour.
  5. Make a well in the center and pour in the 240ml of cold buttermilk.
  6. Stir gently with a fork until a shaggy dough just begins to form.
  7. Turn the dough onto a floured surface and pat it into a rectangle about 2cm thick.
  8. Fold the dough over itself 3-4 times until you see visible layers of butter.
  9. Cut into 8 rounds using a floured cutter, pushing straight down without twisting.
  10. Bake for 12 minutes until the tops are golden and the kitchen smells like heaven.