Place the flour and salt in a large mixing bowl.
Cut in the butter until it resembles coarse meal. I use a pastry cutter and then close to the end I use my fingertips to make sure all is blended well.
Add the iced water and mix well.
Turn out onto a floured surface.
Knead a few times until all the bits are incorporated well. Add a little flour if it seems very sticky.
Shape into a ball and flatten into a disc.
Wrap in plastic wrap and chill for at least 2 hours.
Roll out the dough into a round that is the thickness of a pie crust. It will be about 12" in diameter.
Cut into rounds with a 2 1/2" cookie cutter or biscuit cutter. You will get 24 to 30 rounds. After you cut your first set of circles re-roll the dough scraps and cut more rounds. Continue to do this until all the dough is used.
Place the rounds into mini muffin pans. You can buy these in a 6-count or 12-count or 24-count. Carefully, press the dough flat on the bottom, into the edges and up the sides. Place the pan/pans in the refrigerator for about 15 minutes.