Butter Biscuits
Directions
- 1Grate 1 stick of butter and place it in the freezer.
- 2Grate 1 stick of butter and place it in the freezer.
- 3Grate 1 stick of butter and place it in the freezer.
- 4Sift 2 cups of self-rising flour into a metal bowl.
- 5Sift 2 cups of self-rising flour into a metal bowl.
- 6Sift 2 cups of self-rising flour into a metal bowl.
- 7Add the frozen grated butter to the flour.
- 8Add the frozen grated butter to the flour.
- 9Add the frozen grated butter to the flour.
- 10Use a fork to cut the butter into the flour until it resembles crumbles.
- 11Use a fork to cut the butter into the flour until it resembles crumbles.
- 12Use a fork to cut the butter into the flour until it resembles crumbles.
- 13Add 1.25 cups of milk or buttermilk to the flour and butter mixture.
- 14Add 1.25 cups of milk or buttermilk to the flour and butter mixture.
- 15Add 1.25 cups of milk or buttermilk to the flour and butter mixture.
- 16Use your hands to mix the ingredients until a soft dough forms. Do not overmix.
- 17Use your hands to mix the ingredients until a soft dough forms. Do not overmix.
- 18Use your hands to mix the ingredients until a soft dough forms. Do not overmix.
- 19Dust your counter with flour.
- 20Dust your counter with flour.
- 21Dust your counter with flour.
- 22Place the dough on the floured surface and pat it into a rectangle. Fold the dough over onto itself, rotate it, and pat it down again. Repeat this process 12 times, dusting with more flour as needed to prevent sticking.
- 23Place the dough on the floured surface and pat it into a rectangle. Fold the dough over onto itself, rotate it, and pat it down again. Repeat this process 12 times, dusting with more flour as needed to prevent sticking.
- 24Place the dough on the floured surface and pat it into a rectangle. Fold the dough over onto itself, rotate it, and pat it down again. Repeat this process 12 times, dusting with more flour as needed to prevent sticking.
- 25Melt a tablespoon of butter and bacon grease in a cast iron skillet and heat in the oven.
- 26Melt a tablespoon of butter and bacon grease in a cast iron skillet and heat in the oven.
- 27Melt a tablespoon of butter and bacon grease in a cast iron skillet and heat in the oven.
- 28Remove the hot skillet from the oven and set it aside.
- 29Remove the hot skillet from the oven and set it aside.
- 30Remove the hot skillet from the oven and set it aside.
- 31Use a biscuit cutter to cut out biscuits from the dough. Be careful not to twist the cutter.
- 32Use a biscuit cutter to cut out biscuits from the dough. Be careful not to twist the cutter.
- 33Use a biscuit cutter to cut out biscuits from the dough. Be careful not to twist the cutter.
- 34Place the cut biscuits directly into the hot skillet with the butter and bacon grease. Let them rise for one minute.
- 35Place the cut biscuits directly into the hot skillet with the butter and bacon grease. Let them rise for one minute.
- 36Place the cut biscuits directly into the hot skillet with the butter and bacon grease. Let them rise for one minute.
- 37Bake the biscuits in the oven at 425 degrees Fahrenheit for about 22 minutes.
- 38Bake the biscuits in the oven at 425 degrees Fahrenheit for about 22 minutes.
- 39Bake the biscuits in the oven at 425 degrees Fahrenheit for about 22 minutes.
- 40For the last 3 minutes of cooking, turn the oven to broil to get a nice toasty top. Keep a close eye on them to prevent burning.
- 41For the last 3 minutes of cooking, turn the oven to broil to get a nice toasty top. Keep a close eye on them to prevent burning.
- 42For the last 3 minutes of cooking, turn the oven to broil to get a nice toasty top. Keep a close eye on them to prevent burning.
- 43Remove the biscuits from the oven and spread butter over them while they are still warm.
- 44Remove the biscuits from the oven and spread butter over them while they are still warm.
- 45Remove the biscuits from the oven and spread butter over them while they are still warm.
Ingredients
- 1 stick butter
- 1 stick butter
- 1 stick butter
- 2 cups flour
- 2 cups flour
- 2 cups flour
- 1.25 cups milk or buttermilk
- 1.25 cups milk or buttermilk
- 1.25 cups milk or buttermilk
- 1 tablespoon tablespoon of butter and bacon grease
- 1 tablespoon tablespoon of butter and bacon grease
- 1 tablespoon tablespoon of butter and bacon grease
Equipment
box gratermetal bowlsifterforkcast iron skilletbiscuit cutterovenoven mitt
Tips
- For best results, grate the butter and freeze it before mixing. The butter and buttermilk should be super cold.
- Do not start making your dough until the oven is almost completely done preheating. You don't want your dough sitting out on the counter while it preheats.
- When working with your dough, be real gentle with your hands.
- To get a toasty top on your biscuits, crank your oven up to broil for the last 3 minutes of cooking. Keep your eye on it so it doesn't burn.