1/2 cup cold butter
2 1/4 cups self-rising soft wheat flour
1 1/4 cups buttermilk
Self rising soft wheat flour (for rolling on surface)
2 Tbsp. melted butter
Preheat oven to 450 degrees. Cut 1/2 cup cold butter with a sharp knife or pastry blender into 1/4 inch thick slices. Sprinkle butter slices over 2 1/4 cups flour in a large bowl. Toss butter with flour. Cut butter into flour with pastry blender until crumbly and mixture resembles small peas. Cover and chill 10 minutes. Add buttermilk, stirring just until dry ingredients are moistened.
Turn dough out onto a lightly floured surface; knead 3 to 4 times, gradually adding additional flour as needed. With floured hands, press or pat dough into a 3/4 inch thick rectangle (about 9 x 5 inches). Sprinkle top of dough with additional flour. Fold dough over onto itself in 3 sections, starting with a 1 short end (fold dough rectangle as if folding a letter size piece of paper. repeat entire process 2 more times, beginning with pressing dough into a 3/4 inch thick rectangle (about 9 x 5 inches).
Press or pat dough into 1/2 inch thickness on a lightly floured surface; cut into 2 x 2 inch squares with a pastry cutter, or cut with a 2 inch round cutter, and place, side by side, on a parchment paper lined or lightly greased jelly roll pan. (dough squares or rounds should touch).
Bake at 450 degrees for 13 to 15 minutes or until lightly browned. Remove from oven; brush with 2 Tbsp. melted butter.