BUTTERMILK BISCUITS (SOUTHERN LIVING)

Active: 25 mins

Total: 50 mins

Yield: Makes 12 to 14 biscuits

 

½ cup butter (1 stick), frozen

2 ½ cups self-rising flour

1 cup chilled buttermilk

Parchment paper

2 tablespoons butter, melted

 

Step 1

Preheat oven to 475°F. Grate frozen butter using large holes of a box grater. Toss 

together grated butter and flour in a medium bowl. Chill 10 minutes.

 

Step 2

Make a well in center of mixture. Add buttermilk, and stir 15 times. Dough will be sticky.

 

Step 3

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 ¾-inch-thick rectangle (about 9 x 5 inches). Fold dough in half so short ends meet. Repeat rolling and folding process 4 more times.

 

Step 4

Roll dough to ½-inch thickness. Cut with a 2 ½-inch floured round cutter, reshaping scraps and flouring as needed.

 

Step 5

Place dough rounds on a parchment paper-lined jelly-roll pan. Bake at 475°F for 15 minutes or until lightly browned. Brush with melted butter.

 

Chef's Notes

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.