My Go-To Biscuits Everyone Loves
- Preparing Time: 50 minutes
- Total Time: 1 hour and 15 minutes
- Served Person: 6
- 1 sheet parchment paper
- 2 1/2 cups king arthut self rise flour martha white also good.
- 1 stick salted butter they say frozen & grate it ( i don't).
- 1 cup whole buttermilk 1 cup butter milk - more or less .
- 2 tablespoon butter melted for top
- Carbohydrate 1.96809825000122 g
- Cholesterol 52.2910750043603 mg
- Fat 19.470517751645 g
- Fiber 0 g
- Protein 1.55051300001724 g
- Saturated Fat 12.3271279010418 g
- Serving Size 1 1 each (64g)
- Sodium 178.552125011682 mg
- Sugar 1.96809825000122 g
- Trans Fat 1.35623537511515 g
- Calories 185 calories
Pre heat oven to 475 Grate Frozen Butter or Cut Butter into flour Chill 10 minutes Add buttermilk to well in flour - Stir 15 times - dough will be sticky. The more you stir the tougher the biscuit. Turn dough onto flowered surface and lightly flour surface Roll out to 1/2 inch. Fold in half and roll out again. Do this 4 times. Roll out1 inch thick and place touching - on parchment lined cookie sheet if freezing. Bake 12 to 15 minutes - my oven 12 Min. Butter top with melted butter. You can place raw on cookie sheet and freeze then put in Zip Lock. Add 5 to 8 minutes to baking time for frozen biscuits (Bake from frozen state). You can use Shorting if you want a soft biscuit. If you do -add a 1/8 tsp salt. Soft even when cold. For crunchy bottom - bake in hot buttered cast iron skillet. I Always Double Recipe.
