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1
Cut butter with a sharp knife or pastry blender into 1/4-inch-thick slices.
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2
Sprinkle butter slices over flour in a large bowl.
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3
Toss butter with flour.
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4
Cut butter into flour with a pastry blender until crumbly and mixture resembles small peas.
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5
Cover and chill 10 minutes.
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6
Add buttermilk, stirring just until dry ingredients are moistened.
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7
Turn dough out onto a lightly floured surface; knead 3 or 4 times, gradually adding additional flour as needed.
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8
With floured hands, press or pat dough into a 3/4-inch-thick rectangle (about 9 x 5 inches).
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9
Sprinkle top of dough with additional flour.
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10
Fold dough over onto itself in 3 sections, starting with 1 short end.
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11
(Fold dough rectangle as if folding a letter-size piece of paper)
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12
Repeat entire process 2 more times, beginning with pressing into a 3/4-inch-thick dough rectangle (about 9 x 5 inches).
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13
Press or pat dough to 1/2-inch thickness on a lightly floured surface; cut with a 2-inch round cutter, and place, side by side, on a parchment paper-lined or lightly greased jelly-roll pan.
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14
(Dough rounds should touch.)
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15
Bake at 450 for 13 to 15 minutes or until lightly browned.
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16
Remove from oven; brush with 2 Tbsp.
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17
melted butter.
