2 cups self-rising flour (I use White Lily)
1/4 cup butter, cubed
3/4 cup buttermilk
2 Tbsp butter, melted
Preheat oven to 500F.
Measure flour into a large bowl.
Add shortening/butter and cut in with a pastry blender (or knives or a quick pulse or two on a food processor.)
Pour in milk/buttermilk and stir with a fork until the dough just pulls away from the side of the bowl.
Gather the dough with your hands, then turn out onto lightly floured surface. Knead 2-3 times, until it just comes together. Pat out to 1/2 inch thick and cut with a 2" biscuit cutter dipped in flour (or a glass or cookie cutter or canning jar lid, whatever you have on hand.) You will have 9 plus scraps, I usually lightly twirl the scraps together and use them for sampling when the biscuits are done.
Grease and flour or spray a baking sheet 8"x8" or larger.
Place biscuits in sheet, for softer biscuits place them right next to each other, for crispier edges place them farther apart.
Bake 8-10 minutes.
Brush tops with melted butter fresh out of the oven.