| Level: | Easy |
| Total: | 1 hr |
| Active: | 20 min |
| Yield: | 10 biscuits |
Ingredients
- 4 cups self-rising flour, plus more for dusting
- 1 stick good butter, plus 3 tablespoons melted
- 2 to 3 cups cold buttermilk
- 1 tablespoon vegetable oil
Instructions
- Preheat the oven to 425 degrees F. Place a heavy cast-iron skillet (preferably 12 inch) into the oven to preheat. Chill a large mixing bowl, pastry cutter, the flour and 1 stick of the butter in the freezer 15 minutes before assembling the biscuits.
- Add the flour to the chilled mixing bowl. Working quickly, cut 1 stick of the butter into the flour using the chilled pastry cutter (or your fingers); the goal here is pea-size balls of butter. In batches, add in the buttermilk until the dough is cohesive yet still moist. Turn the dough out onto a floured surface and lightly press into a 1-inch-thick round. Using a 2 1/2-inch biscuit cutter or the business end of a dry measuring cup, cut out 10 biscuits. (Use the extra dough to cook up a big piece of shortcake for dessert….strawberry shortcake!)
- Carefully remove the skillet from the oven and add the oil. Place the dough rounds into the hot skillet, right up against each other, and brush with the melted butter. Bake until golden brown, 15 to 25 minutes.
Nutrition Facts
| Serving Size | 1 of 10 servings |
| Calories | 295 |
| Total Fat | 12 g |
| Saturated Fat | 6 g |
| Carbohydrates | 40 g |
| Dietary Fiber | 1 g |
| Sugar | 3 g |
| Protein | 7 g |
| Cholesterol | 27 mg |
| Sodium | 714 mg |
Reviews
Just made these & they were good. But “2-3 cups of buttermilk”? Which is it? That’s a big range. It was so gooey I had batter all over the place. I kept adding flour a little at a time, not knowing if I should even do that.
This recipe is perfect. Those of you that left one star surely messed up. If you don’t have self rising flour. You have to add baking powder and salt to the all purpose flour. do not preheat the skillet and don’t over work the dough.
it looks good you should really try it
They are amazing!!! My family and I love this Biscuit!!!!
These biscuits turned out light and fluffy. Tasted buttery and oh so crispy on the bottoms! Made them for strawberry shortcake desserts! I will definitely make them again for breakfast soon!
Tasted good, but came out quite dense. No, I didn’t over it them…I barely mixed at all!!
My go to biscuit recipe! Made for Christmas day and even my lucky husband loved! So flaky and buttery. Super delicious. Making today for my bday.
Awesome, flaky, delicious, easy. Thanks Jeff!
It was easy to make and taste delicious
Delicious..for those who used all purpose flour why give the recipe a bad star review?…the recipe calls for self rising…meaning no baking powder or soda. All are in self rising flour..remember there is a huge difference in the two..follow the recipe and trust your biscuits will be the best ever!!!!