Preheat oven to 475°F. Line a baking sheet with a Silpat silicon mat or parchment paper.
In a bowl mix the self rising flour, frozen, shredded butter and buttermilk until the dough comes together. Refrigerate 10 minutes.
Turn the sticky dough out on to a floured surface and roll out into a rectangle.
Working quickly: Fold a third of the dough from the left on to the middle section, then fold the right third on top of the left now in the middle.
Flip, dust with flour, rotate 90 degrees and roll out to another rectangle shape. Repeat once more.
Roll the final time to a thickness of 3/4 inch and, using a 2-inch biscuit cutter, stamp out 10 to 12 biscuits. Re-use scraps if needed.
Bake for 10-11 minutes until tops are golden. Brush with some melted butter for that extra kiss of flavor and serve.
For a cup of needed buttermilk, you can use 1 tablespoon of white vinegar or lemon juice and enough milk to measure 1 cup. Stir and let this stand for 5 minutes. You can also use 1 cup of plain yogurt.
Self Rising Flour Substitute
Self-rising flour is typically all-purpose flour with baking powder and salt added. All you have to do is combine 1 cup of flour with 1 1/2 teaspoons of baking powder and 1/2 teaspoon of salt. Mix and you're good to go.