Recipe by Donna ..|.. Index | Bread

I make these with self-rising flour and unsalted butter.


  • 2 cups self-rising flour
  • 4 tablespoons cold butter
  • 3/4 cold milk


Cut the butter into the flour until the flour resembles cornmeal. Add milk. Stir until all milk is absorbed. Dump out on a floured surface and knead dough 4-6 times. Flatten the dough to around 1/2 inch thickness. Cut with a biscuit cutter or cut into squares.

Bake at 425 degrees F for around 10-12 minutes or until golden brown.

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