Ben’s Mother’s Butter Biscuits

25 mins
Serves 4
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Directions

  1. 1Preheat your oven to 425 degrees.
  2. 2Preheat your oven to 425 degrees.
  3. 3Preheat your oven to 425 degrees.
  4. 4To a bowl, add two cups of sifted self rising flour and place the bowl in the freezer.
  5. 5To a bowl, add two cups of sifted self rising flour and place the bowl in the freezer.
  6. 6To a bowl, add two cups of sifted self rising flour and place the bowl in the freezer.
  7. 7In a cast iron skillet, add about a tablespoon of bacon drippings and place the skillet in the oven while it preheats.
  8. 8In a cast iron skillet, add about a tablespoon of bacon drippings and place the skillet in the oven while it preheats.
  9. 9In a cast iron skillet, add about a tablespoon of bacon drippings and place the skillet in the oven while it preheats.
  10. 10Grate one stick of frozen butter.
  11. 11Grate one stick of frozen butter.
  12. 12Grate one stick of frozen butter.
  13. 13Get the bowl of flour out of the freezer and add the butter to the flour.
  14. 14Get the bowl of flour out of the freezer and add the butter to the flour.
  15. 15Get the bowl of flour out of the freezer and add the butter to the flour.
  16. 16Fork or cut in the butter into the flour.
  17. 17Fork or cut in the butter into the flour.
  18. 18Fork or cut in the butter into the flour.
  19. 19Add in the milk a little bit at a time, ensuring the milk is cold.
  20. 20Add in the milk a little bit at a time, ensuring the milk is cold.
  21. 21Add in the milk a little bit at a time, ensuring the milk is cold.
  22. 22Lightly turn the flour into the milk using a fork until a dough forms.
  23. 23Lightly turn the flour into the milk using a fork until a dough forms.
  24. 24Lightly turn the flour into the milk using a fork until a dough forms.
  25. 25Flour a clean surface, flip the dough out, and form the dough.
  26. 26Flour a clean surface, flip the dough out, and form the dough.
  27. 27Flour a clean surface, flip the dough out, and form the dough.
  28. 28Fold the dough twelve times, adding flour if it gets sticky. Keep the dough cold by being light with your hands.
  29. 29Fold the dough twelve times, adding flour if it gets sticky. Keep the dough cold by being light with your hands.
  30. 30Fold the dough twelve times, adding flour if it gets sticky. Keep the dough cold by being light with your hands.
  31. 31Place the cutter in the freezer until ready to use. Dip the cutter in the flour so that it's completely coated and cut out the biscuits.
  32. 32Place the cutter in the freezer until ready to use. Dip the cutter in the flour so that it's completely coated and cut out the biscuits.
  33. 33Place the cutter in the freezer until ready to use. Dip the cutter in the flour so that it's completely coated and cut out the biscuits.
  34. 34Carefully take the hot skillet out of the oven and place the biscuits in.
  35. 35Carefully take the hot skillet out of the oven and place the biscuits in.
  36. 36Carefully take the hot skillet out of the oven and place the biscuits in.
  37. 37Bake at 425 degrees for 15 minutes and then broil until the tops are golden brown. The time may vary depending on your oven.
  38. 38Bake at 425 degrees for 15 minutes and then broil until the tops are golden brown. The time may vary depending on your oven.
  39. 39Bake at 425 degrees for 15 minutes and then broil until the tops are golden brown. The time may vary depending on your oven.

Ingredients

  • 2 cups self rising flour
  • 2 cups self rising flour
  • 2 cups self rising flour
  • 1 stick frozen butter
  • 1 stick frozen butter
  • 1 stick frozen butter
  • 1.25 cups milk or buttermilk
  • 1.25 cups milk or buttermilk
  • 1.25 cups milk or buttermilk
  • 1 dollop bacon drippings or butter
  • 1 dollop bacon drippings or butter
  • 1 dollop bacon drippings or butter

Equipment

ovencast iron skilletgraterbiscuit cutterforkmixing bowl