Instructions

• Preheat oven to 450.
• Sift then measure 2.5 cups of WLSF.
• Put buttermilk in the freezer for 25 minutes.
• Once the buttermilk has been in the freezer 25 minutes, add the melted butter to it and stir it up with a spoon. It will have little butter shivers in it.
• Pour it into the 2.5 cups of flour, mix with a spoon, and pour sticky batter onto a piece of parchment paper that has a thin mound of flour on it.
• Fold 4-5 times and lightly pat.
• Dust cutter into flour and cut.
• If it’s still a little sticky, fold a couple more times, dust cutter, and cut.
• Put in a well-greased cast iron skillet.
• Bake at least 12+ minutes.
• Use broiler to lightly brown the top after the 12+ minutes. You may not have to do the broiler part; it’s according to how your oven cooks.