Grapevine Kentucky Buttermilk Biscuits
- Level: Easy
- Yield: 8 biscuits
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 369
- Total Fat
- 14
- Saturated Fat
- 8
- Carbohydrates
- 50
- Dietary Fiber
- 2
- Sugar
- 4
- Protein
- 9
- Cholesterol
- 33
- Sodium
- 893
- Total: 40 min
- Prep: 10 min
- Inactive: 15 min
- Cook: 15 min
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
- 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.