Yeast-free buttermilk biscuits

Ingredients:

• 4 tbsp. self-raising flour
• 110 g of good-quality butter + 3 tbsp of melted butter for greasing
• 2.5 cups buttermilk
• 1 tbsp. vegetable oil
• Flour for work

Preparation:

1. Preheat the oven to 220°C (425°F). Place a heavy cast-iron skillet in the oven to preheat. Chill a large bowl, pastry blender, flour, and 110g (4 oz) of butter in the freezer for 15 minutes before kneading the dough.
2. Place the flour in a chilled bowl. Working quickly, cut the butter into the flour with a pastry blender (or your fingers) until you have pea-sized pieces of butter. Add the buttermilk in batches until the dough is smooth but still moist.
3. Turn the dough out onto a floured surface; it will be sticky. Using a cookie cutter or a glass, cut out 8 2.5 cm thick circles from the dough.
4. Carefully remove the pan from the oven and add vegetable oil. Place the dough circles tightly next to each other on the hot pan and brush with 3 tablespoons of melted butter. Bake the buns in the oven until golden brown, about 15 minutes.