Instructions

Add sugar and salt to flour and sift again. Add butter and then buttermilk to make a “sticky” dough mixture. Make into a dough ball with only enough flour to keep from sticking to your hands. Wrap ball in plastic wrap and a wet towel and refrigerate for 2-3 hours or up to a week. Roll out using enough flour on board and rolling pin to roll out like a thick pie crust, about ¼ inch thick. Cut out any shapes you prefer. Place cut out dough pieces into a skillet of hot vegetable oil. Fry bread until it is light golden color. Don’t over fry, as bread will become hard. When cool, bread should be able to bend without breaking.