Ben's Mother's Butter Biscuits
Directions
- 1Preheat your oven to 425 degrees Fahrenheit.
- 2Add two cups of sifted self-rising flour to a bowl.
- 3Place the bowl of flour in the freezer.
- 4Add about a tablespoon of bacon drippings to a cast iron skillet.
- 5Pop the skillet with bacon drippings into the oven while it's preheating.
- 6Grate up one stick of frozen butter.
- 7Get the bowl of flour out of the freezer.
- 8Add the grated butter to the flour.
- 9Fork the butter into the flour, which is also known as cutting it in.
- 10Once everything is good and combined, start adding in the cold milk a little bit at a time, turning the flour over into the milk with your fork until the dough starts to form.
- 11Flour a clean surface.
- 12Flip your dough out onto the floured surface.
- 13Form the dough and fold it over and pat it down 12 times, adding flour if the dough gets sticky.
- 14Smooth out the dough a little bit if it needs it on the 12th fold.
- 15Stick the biscuit cutter into the freezer until you are ready to use it.
- 16Dip the cold biscuit cutter into the flour so it's completely coated.
- 17Cut out your biscuits straight down and straight back up.
- 18Get your hot skillet out of the oven, being careful as it will be very hot.
- 19Place your biscuits into the hot skillet, arranging them to be touchy if you prefer.
- 20Pop the skillet with biscuits into the oven.
- 21Cook the biscuits at 425 degrees Fahrenheit for 15 minutes, then turn the broil on until the tops get golden brown.
Ingredients
- 2 cups self-rising flour
- 1 stick frozen butter
- 1.25 cups milk or buttermilk
- 1 tablespoon bacon drippings or butter
Equipment
ovenbowlflour siftercast iron skilletgraterforkbiscuit cutteroven mitt
Tips
- The colder you keep your ingredients, the better the biscuits will be. Don't let the milk sit out on the counter; get it out of the refrigerator right before using it.
- Be very light with your hands when handling the dough. If you overwork the dough, the biscuits will end up flat.
- The time for broiling might vary on your oven, so be sure to keep an eye on it.
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