Categories: Misc
Ingredients
- 1/2 cup butter (1 stick), frozen
- 2 1/2 cups self-rising flour
- 1 cup chilled buttermilk
- Parchment paper
- 2 tablespoons butter, melted
Directions
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Preheat oven to 475°. Grate frozen butter using large holes of a box grater. Toss together grated butter and flour in a medium bowl. Chill 10 minutes.
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Make a well in center of mixture. Add buttermilk, and stir 15 times. Dough will be sticky.
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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 × 5 inches). Fold dough in half so short ends meet. Repeat rolling and folding process 4 more times.
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Roll dough to 1/2-inch thickness. Cut with a 2 1/2-inch floured round cutter, reshaping scraps and flouring as needed.
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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.
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For Pillowy Dinner Rolls: Cut in 1/2 cup cold shortening instead of cold butter. You’ll get a soft biscuit that stays tender, even when cool. Plus, shortening has a neutral flavor that will complement anything on your dinner plate.
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For Sweet Shortcakes: Add 2 Tbsp. sugar to the flour, and replace buttermilk with heavy cream. The sugar lends the biscuits a subtle sweetness, and the extra fat in heavy cream gives them a crumbly texture like shortbread. They’re the perfect base for shortcake desserts.
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For Crunchy-Bottomed Biscuits: Warm a cast-iron skillet in the oven, and spread a bit of butter in the skillet before adding the biscuits. The bottoms will end up crunchy and golden brown and provide a sturdy base that holds up to a smothering of sausage gravy.