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I grew up with homemade biscuits, usually made by my grandmother. And even

though shortening (and lard) were available, she chose to make her biscuits with

butter. She bought it locally and always had them to wrap the butter in quarter-

pound pieces. That way she would just take one out of the fridge when it was

time for her to make biscuits.

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...

• They have that rich, buttery taste that just melts in your mouth.

• 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 (chilled)

• Baking sheet lined with parchment

• Grater

• 2 inch round cutter

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

Southern Butter Biscuits

Ingredients

• 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. Place a sheet

of parchment on the baking pan.

Instructions

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. Lightly stir

until the flour is 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.

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

dough. You want it to just barely come together so it will be more light and

tender. I use a lift and folding technique because it doesn't compress the dough.

Sometimes I use the piece of parchment under the dough to fold it over onto itself.

Don't roll your dough too thin. I like to pat my dough to about ¾-inch thick. I also

use a 2-inch round cutter, no bigger. And always cut straight down, NEVER twist. If

you twist the cutter, it seals the edge and keeps it from rising as high as it could.

How to Make Southern Butter Biscuits

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

hot oven, The steam that's created helps your biscuits rise to new heights.

And by placing your biscuits close together they will rise up, not out!

1. Grate cold butter onto a piece of

parchment. Place into the freezer

for 15 minutes.

2, Place the cold self-rising flour in a

bowl; add the grated butter and

gently toss together.

3. Pour in the buttermilk and lightly

stir until blended. May still be some

dry spots.

4. Bring the dough together and

pat into a rectangle about ¾-inch

thick. Fold the dough in half; repeat

4 to 5 times. Pat into a rectangle

again. Proceed to next step.

5. Dip the 2-inch cutter in flour and

cut each biscuit straight down

without twisting, Do the same with

each biscuit. Place on a parchment

lined baking sheet. Place in fridge

for 10 minutes.

6. Place pan in preheated 475°

oven and bake for about 15 minutes.

or until tops are lightly golden.

Remove from oven and brush

generously with melted butter.

Southern Butter Biscuits

Why I like this recipe...

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Southern Butter Biscuits

Ingredients

How to Make Southern Butter Biscuits