Grapevine Kentucky Buttermilk Biscuits

Total Time:
40 min
Prep:
10 min
Inactive:
15 min
Cook:
15 min

Yield:
8 biscuits
Level:
Easy

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
Directions
Watch how to make this recipe.
  • 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.


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    This recipe is featured in:

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