Instructions: Cut butter into flour with a pastry blender until crumbly; add buttermilk, stirring just until dry ingredients are moistened.

Turn dough out onto a lightly floured surface; knead 3 or 4 times. PAT or roll dough to 3/4-inch thickness; cut with a 2 1/2-inch round cutter, and place on a lightly greased baking sheet.

Bake at 425 degrees for 12 to 14 minutes. Brush with butter.

This recipe yields 10 biscuits.

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