Combine the self-rising flour, baking powder, and a tiny pinch of sugar in your large mixing bowl. Whisk everything together thoroughly so the leavening agents are distributed evenly for a very even rise.

Add the cold, cubed butter to your flour mixture and use a pastry cutter to work it in. Stop when the mixture looks like small, coarse crumbs about the size of tiny peas today.

Pour the cold buttermilk into the center of the flour mixture and stir gently with a fork. Do not overmix the dough, as this can make your final biscuits tough instead of very light.

Turn the soft dough onto a lightly floured surface and pat it down into a thick rectangle. Fold the dough over onto itself three or four times to create those famous and beautiful flaky layers.

Use a sharp biscuit cutter to press straight down into the dough without twisting the tool at all. Twisting can seal the edges and prevent your beautiful Southern biscuits from rising to a great height.

Place your cut biscuits onto a baking sheet so they are touching slightly to encourage a vertical rise. Bake them at 220°C until the tops are golden brown and smell absolutely amazing in the oven.

Remove the hot tray from the oven and immediately brush the tops with a little melted butter. This adds a rich flavor and a shiny, professional look to your perfectly baked Paula Deen biscuits today.