Combine flour and butter, cutting with a fork or using a mixer.
Stir in buttermilk and mix well. Add more flour if too wet, more buttermilk if too dry.
When dough is rolling consistency, knead a few times and turn out onto a floured surface. Roll out and cut with a biscuit cutter.
Bake the biscuits on cookie sheet at 475° until brown, about 15 minutes (time will vary based on thickness).
If you do not have self-rising flour, you can make your own by combining 4 cups all-purpose flour with 2 Tbsp. baking powder and 1 tsp. salt.Freezing Buttermilk BiscuitsYou can freeze the biscuits either cooked or uncooked.To freeze uncooked, place the biscuits in a single layer on a cookie sheet or other flat pan and put in the freezer for a few hours or until frozen. When frozen, place the biscuits into a dated freezer container for later use.To freeze cooked biscuits, place biscuits into a dated freezer container for later use.If assembling breakfast sandwiches for the freezer, slice cooked biscuits and fill as desired. Wrap each biscuit with freezer wrap and place biscuits in a freezer container. To cook frozen biscuits:If cooking thawed biscuits, follow normal cooking instructions.To cook frozen biscuits, extend cooking time to about 25 minutes (cooking time will vary with thickness).If reheating cooked biscuits, bake at 350ºF for about 20-25 minutes or until hot. If biscuits begin to brown too much, cover with foil for remaining cooking time.To reheat breakfast sandwiches, wrap breakfast sandwich in a paper towel and heat in microwave for 2 minutes, then flip over and heat for an additional 1-2 minutes until heated through.