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I grew up eating biscuits, at least for one meal a day, but usually



two.   There was also cornbread and sometimes "store-bought"



bread, which was only used for sandwiches-or toast!

I like my biscuits light in texture.  One way of achieving this is to not



over knead your dough. You want it to just barely come together so



it will be more tender.

Don't roll your dough too thin.  I like to roll (or pat) my dough to at



least ¾ inch thick.  I also use a 2 inch round cutter, no bigger.  And



always cut straight down, NEVER twist.  If you twist, it seals the edge



and keeps it from rising as high as it could.

Make sure your buttermilk and butter are COLD!!  When placed



inside a HOT oven, the steam that's created helps your biscuits to



rise to new heights!  Place you biscuits close together so they will go



up, not out!


About the ingredients...


•  Butter-I use unsalted, because the self-rising flour contains salt.

•  Self-rising flour-This recipe works best with self-rising flour and it



    needs to be fresh.

•  Buttermilk-You want it COLD!

•  Extra butter-To melt for brushing on the biscuits (about 2 Tbsp).




























Why I like this recipe...

•  It has 3 main ingredients.

•  You can bake ahead; wrap in foil and reheat later.

•  They are so tender: not too tall, not too flat-just right!

You will need...

•  Mixing Bowl



•  Baking sheet lined with parchment

•  Grater

•  2 inch round cutter

•  Rolling pin (optional-place in freezer to chill)

Butter Biscuits


•  1 stick butter, grated and frozen for at least 1 hour

•  2½ cups self-rising flour

•  1 cup buttermilk, place in freezer for 5 minutes before using

•  Melted butter for brushing on biscuit tops

Preheat oven to 475°F. I do this between Step 3 and 4.


1.   In a large bowl, lightly toss the butter and flour so all the butter



     pieces are covered with flour.  Place in freezer for 5 to 10 minutes.


2.  Make a hole in the flour and add the COLD buttermilk.  Quickly stir



     until the flour is completely moistened.  


3.  On a floured surface, turn out the dough and gently press it into a

     rectangle; fold in half; repeat 4 to 5 times.  


4.  Making sure the surface and your rolling pin are floured, roll or



     press dough to ¾ inch thickness.  With a 2-inch cutter, cut biscuits



     straight down and close together, flouring the cutter often.


5.  Place biscuits close together on the parchment lined baking



     sheet.  Place in freezer for 10 minutes.


6.  Bake biscuits for 15 minutes or until tops are golden.  Remove



     from oven and brush with melted butter.

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Grated butter
Grated cold butter mixed with flour.
A mixture of flour, butter, and buttermilk.
The biscuit dough after the first fold.
Our baked Butter Biscuits on a plate.
A pan of our baked Butter Biscuits.
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