Buttermilk Biscuit

From Southern Living May 2014

Buttermilk Biscuit
Buttermilk Biscuit

PREP TIME

25

minutes

TOTAL TIME

50

minutes

SERVINGS

12

biscuits

PREP TIME

25

minutes

TOTAL TIME

50

minutes

SERVINGS

12

servings

Ingredients

  • 1/2

    cup butter (1 stick), frozen

  • 2 1/2

    cups self-rising flour

  • 1

    cup chilled buttermilk

  • Parchment paper

  • 2

    Tbsp butter, melted

Directions

Preheat oven to 475 degrees. Grate frozen butter using large holes of a box grater. Toss together grated butter and flour in a medium bowl. Chill 10 minutes. Make a well in center of mixture. Add buttermilk, and stir 15 times. Dough will be sticky. Turn dough out onto a lightly floured surface. Lightly sprinkle flour over top of dough. Using a lightly floured rolling pin, roll dough into a 3/4-inch-thick rectangle (about 9 x 5 inches). Fold dough in half so short ends meet. Repeat rolling and folding process 4 more times. Roll dough to 1/2-inch thickness. Cut with a 2 1/2-inch floured round cutter, reshaping scraps and flouring as needed. Place dough rounds on a parchment paper-lined jelly-roll pan. Bake at 475 for 15 minutes or until lightly browned. Brush with melted butter. Note: For Pillowy Dinner Rolls: Cut in 1/2 cup cold shortening instead of cold butter. For Sweet Shortcakes: Add 2 Tbsp sugar to the flour, and replace buttermilk with heavy cream.

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