Cut butter into flour with pastry cutter or simple use hands to mix in, but not smear.
At this point put the flour and butter mixture into freezer for 15 minutes.
This is a good time to make your own buttermilk if you don't have buttermilk. I prefer the store bought, but if you don't have it on hand, see below.
Add a pinch of baking soda to the buttermilk. (This is a good tip!)
Take flour mixture out of freezer.
Add in 3/4 cup buttermilk. If you are using all purpose flour (not the soft wheat flour) you will probably need to add up to 1/4 cup more buttermilk. Add a tablespoon at a time. Stir with a wooden spoon. Mixture will be wet and sticky. You want that.
Flour the counter or mat. You can at this point continue to make the biscuits in the bowl you've mixed it in, if there is room and the bowl has a flat bottom. (I use a wooden salad bowl. Makes clean-up easy). Watch the video to see how.
Flour hands and form into a ball. Knead no more than 8-10 times with hands. Less is best. Pat down to an inch and a half thickness.
Using a biscuit cutter, cut biscuits with up and down method. Do not twist.
Place on baking sheet or cast iron pan, touching. Brush with milk.
Bake for 15-18 minutes. Check at 15. All ovens are different.
Brush with butter when they come out of oven.
Make homemade buttermilk. (if you don't have regular buttermilk)
Pour 2 teaspoons white vinegar into measuring cup. Fill cup with whole milk up to 3/4 cup. Let sit until milk thickens.
This recipe uses all purpose flour NOT self-rising flour.