| Level: | Easy |
| Total: | 40 min |
| Prep: | 10 min |
| Inactive: | 15 min |
| Cook: | 15 min |
| Yield: | 8 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 heavy cast-iron skillet into oven to preheat. Chill a large mixing bowl, pastry cutter, flour and 1 stick butter in the freezer 15 minutes before assembling the biscuits.
- Add the flour to the chilled mixing bowl. Working quickly, cut 1 stick 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 biscuit cutter or business end of a dry-measuring cup, cut out 8 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 3 tablespoons melted butter. Bake until golden brown, about 15 minutes.
Nutrition Facts
| Serving Size | 1 of 8 servings |
| Calories | 369 |
| Total Fat | 14 g |
| Saturated Fat | 8 g |
| Carbohydrates | 50 g |
| Dietary Fiber | 2 g |
| Sugar | 4 g |
| Protein | 9 g |
| Cholesterol | 33 mg |
| Sodium | 893 mg |
Reviews
I made these for first time following the recipe exactly. They turned out lite and fluffy with crisp bottoms and browned tops. Ideal for biscuits and gravy. For those with soggy middles, I highly recommend a Thermapen. Biscuits at 210-215 degrees will be perfect. All Oven temperatures vary and the printed times are for chefs ovens that are calibrated and adjusted a couple times a year. My oven has not been checked since installation. But a thermometer gets it right every time. Google for temperature recommendations. I plan on making these again for Christmas Breakfast. I will put the flour and cubed butter in my food processor bowl and place in the freezer on Christmas Eve. In the morning pulse till pea size, add liquids and give a couple more pulses. Pour them out on floured surface, knead a couple times to get all the flour distributed. Make a disc and cut them out with cold cutter. Drop in hot pan, brush with butter and bake to 210 degrees. It doesn’t get any easier. The trick to lite biscuits is COLD ingredients and do not over mix. This recipe gets a “10” in my book.