Buttermilk Biscuits
- Level: Easy
- Yield: 4 to 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 302
- Total Fat
- 17
- Saturated Fat
- 7
- Carbohydrates
- 32
- Dietary Fiber
- 1
- Sugar
- 1
- Protein
- 5
- Cholesterol
- 21
- Sodium
- 550
- Total: 50 min
- Active: 30 min
Ingredients
2 cups self-rising flour, plus extra for dusting
1/4 cup shortening
2/3 cup buttermilk, plus additional as needed
4 tablespoons unsalted butter, melted
Directions
- Preheat the oven to 450 degrees F. Place a 10 1/2-inch cast-iron skillet in the oven to heat.
- Add the flour to a large bowl. Use your hands or a pastry cutter to work the shortening into the flour until the crumbs are the size of large peas.
- Slowly pour in the buttermilk, then mix with your hands until the mixture starts to form a dough. Add buttermilk if it feels too dry. As soon as the dough comes together, transfer to a floured work surface. Press the dough into a square and fold it over itself to create layers, using additional flour to keep the dough from sticking. Shape into a 1/2-inch-thick rectangle. Use a 2- to 3-inch biscuit cutter to cut out biscuits, rerolling the scraps to use all the dough.
- Take the skillet out of the oven and add 2 tablespoons melted butter. Place the biscuits in the skillet, then lightly brush the tops with the remaining butter.
- Bake until lightly golden brown, 15 to 17 minutes. Let cool for a few minutes, then serve.