Buttermilk Biscuit

By sandy_h

From Southern Living May 2014

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

Details

Servings 12
Preparation time 25mins
Cooking time 50mins

Preparation

Step 1

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.