Ingredients:
225g Buttermilk (chilled)
114g Butter (frozen)
300g Self-raising flour

Extras:
100ml Whipped cream
Jam (recipe here)

Method:
Step 1: In a medium-sized bowl, pour in the flour. Next, using the large holes of a box grater, grate the cold butter onto a baking sheet.

Step 2: Add the butter into your flour and using wooden spoons mix around the butter into the flour, doing this softly and quickly.

Step 3: Next, make a well in the center of your flour and pour in the chilled buttermilk. Start to turn and mix until it forms a crumb-like texture, once it forms pour out onto the counter and start to roll out using a rolling pin.

Step 4: Add flour to the counter if the batter is too sticky.

Step 5: Try to fold into layers and roll each time, again work quickly so that the butter does not melt or get too warm.

Step 6: Cut out circular size shapes around 1/2 inch thick, using a cutter or cup - flour the cutters or cup before cutting out so that it does not stick.

Step 7: Place them onto your baking tray, allow them to touch no need to leave spaces. Brush melted butter onto the tops of each biscuit and bake for 15-18mins at 220˚C or until golden.

Best served warm with some fresh cream or butter and some jam!

Tips: You can also use all-purpose flour, with 1/2 tsp baking soda and 2 tsp baking powder. This will give them an extra rise and fluffiness.