Set your oven to 230°C and place the stick of butter in your baking dish. Put the dish in the oven for a few minutes until the butter is completely melted and bubbling.

Whisk the Martha White Self-Rising Flour and the sugar together in a large mixing bowl very well today. Using self-rising flour is the secret because it already contains the perfect amount of leavening for a high rise.

Pour the cold buttermilk into the flour mixture and stir gently with a spatula until just combined. The dough should be quite wet and sticky, which is exactly what makes these biscuits so incredibly soft inside.

Carefully remove the hot baking dish with the melted butter from your oven using thick oven mitts. Ensure the butter coats the entire bottom of the dish so the biscuits do not stick to the pan.

Drop the wet dough directly into the middle of the pool of melted butter in the baking dish. Use your spatula to spread the dough evenly to the corners until it is touching all four sides.

Use a sharp knife or a bench scraper to cut the unbaked dough into nine even squares today. The melted butter will rush into the cracks you made, which creates very crispy and delicious golden edges.

Place the dish back into the oven and bake for twenty to twenty-five minutes until the top is brown. The biscuits should rise high enough to soak up most of the liquid butter during the baking process.

Insert a toothpick or a small knife into the center biscuit to make sure it is not wet. If the top is getting too dark, you can cover it loosely with foil for the final minutes.

Remove the dish from the oven and let the biscuits rest for five minutes on a cooling rack. This resting time allows any remaining butter to finish soaking into the bottom of the hot, fluffy bread.

Lift the squares out of the pan and serve them immediately while they are still steaming and fresh. These biscuits are best enjoyed right away when the crust is at its absolute peak of crispiness today.