Recipe courtesy of Jeff Mauro
Show: The Kitchen
Save Recipe Print
Grapevine KY Buttermilk Biscuits
Total:
45 min
Active:
15 min
Yield:
8 servings
Level:
Easy
Total:
45 min
Active:
15 min
Yield:
8 servings
Level:
Easy

Ingredients

Directions

Special equipment: a pastry cutter and a biscuit cutter, optional

Chill a large mixing bowl, pastry cutter, the flour and 1 stick butter in the freezer for 15 minutes before assembling the biscuits.

Preheat the oven to 425 degrees F. Place a heavy cast-iron skillet into the oven to preheat.

Add the chilled flour to the chilled mixing bowl. Working quickly, cut the chilled butter into the flour using the chilled pastry cutter (or your fingers); the goal here is pea-size clumps of butter. In batches, add the buttermilk, mixing, 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 the business end of a dry measuring cup, cut out 8 biscuits.

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, about 15 minutes.

My Private Notes

Add a Note
More from:

The Kitchen

Get the Recipe

Buffalo Chicken Enchiladas

Rotisserie chicken is the time-saving secret to this mashup of favorites.

IDEAS YOU'LL LOVE

Buttermilk, Sausage and Bacon Pancakes

Recipe courtesy of Marcela Valladolid

Waffled Biscuits and Sausage Gravy

Recipe courtesy of Food Network

Creamy Buttermilk Honey Mustard

Recipe courtesy of Jeff Mauro

Chili Cheese Dip with Biscuit Dippers

Recipe courtesy of Katie Lee

Sunny's Spicy Buttermilk Fried Chicken and Waffles

Recipe courtesy of Sunny Anderson

Buttermilk Fried Clam Roll with Spicy Pickle Dressing

Recipe courtesy of Geoffrey Zakarian

Roasted Carrots and Red Leaf Lettuce Salad with Buttermilk Herb Dressing

Recipe courtesy of Katie Lee

Browse Reviews By Keyword

          Latest Stories