My Homemade Biscuits
By
Vicki Wacasey
@yerryd1
1
I was very scared the first time I made homemade biscuits. I was afraid you would be able to play baseball with them. But now, I make them all the time. The are even better with some country gravy or butter and honey.
Ingredients
-
2 cself rising flour-cold
-
1/4 cland o’ lakes pure butter-very cold
-
3/4 cbuttermilk
How to Make My Homemade Biscuits
- Coat a cast iron skillet with shortening, or spray a baking sheet or cake pan with non-stick cooking spray. I use a round flat baking stone.
- Put the cold flour into a bowl and cut the very cold butter into slices and toss in the flour. Using a pastry cutter, cut butter into flour until it is crumbly. Add buttermilk and mix very lightly.
- Put some flour on the counter top and scoop dough out. Sprinkle a bit of flour over the top of the dough and gently push together to form a rectangle. Remember,don’t handle it too much. The heat from your hands will melt the butter.You want the dough to stay as cold as possible.
- Fold the short sides in toward middle, turn the dough, press down into a rectangle again and repeat. Repeat this folding once more and pat into desired thickness, usually about an inch for 8 biscuits. About 3/4 in thick for up to 10 biscuits.
- Using a biscuit cutter or the rim of a small glass, cut into rounds. I also dip my biscuit cutter into some flour so it will be easier to remove the biscuit. You'll want a cutter or a glass that measures about 3 inches across. Do not to twist the cutter or glass, but only push down and lift up. This is very important.
- For a crispy bottom, place on baking dish of your choice about 1 inch apart. Bake at 500 degrees F for 10 to 12 minutes or until golden brown and cooked through.
