Can you tell I have some buttermilk that needs to be used up?? I certainly wish they would sell buttermilk in containers smaller than a half gallon, but then I wouldn’t have an excuse to make these heavenly biscuits!
- 4 c. self rising flour
- 1 c. salted butter (2 sticks), divided
- roughly 1 1/2 c. – 2 c. buttermilk, cold
- vegetable oil
- Preheat oven to 425*. Pour about 1 Tbsp. of vegetable oil into a cast iron skillet and spread around the bottom and sides. Set to the side.
- Measure flour into a large mixing bowl. Add 1 stick of cold butter to the bowl and begin to cut the butter into the flour until it resembles “meal” (chunkier flour). The Pampered Chef Mix N Chop works well, but Amazon has them 75% cheaper (click here).
- Slowly add in the buttermilk and stir with a spatula. The amount of buttermilk will vary, but the dough ball needs to be very loose and wet. It will stick to your fingers! Be careful not to overwork the dough, mix until just combined.
- Lightly dust table work surface with all purpose flour. Dust your hands with flour before work with dough. Flatten the dough to about 1 inch thick. Lightly flour a mason jar lid ring with flour and begin to cut out uniform biscuits. Place 12 biscuits into the prepared iron skillet. It is okay if they are touching, this actually creates softer biscuits!
- Melt the remaining stick of butter in the microwave and use a brush to coat the tops of the biscuits with butter. Bake for 15 minutes until just beginning to brown. Remove from the oven and brush with butter one more time. Return the biscuits to the oven and bake for an additional 5 minutes until golden brown.
Yields 24 biscuits | 142 calories per biscuit
Eat, Bork, & Be Merry!