GRAPEVINE KENTUCKY BUTTERMILK BISCUITS
Provided by Jeff Mauro, host of Sandwich King
Time 40m
Yield 8 biscuits
Number Of Ingredients 4
Steps:
- Preheat the oven to 425 degrees F. Place heavy cast-iron skillet into oven to preheat. Chill a large mixing bowl, pastry cutter, flour and 1 stick butter in the freezer 15 minutes before assembling the biscuits.
- Add the flour to the chilled mixing bowl. Working quickly, cut 1 stick butter into the flour using the chilled pastry cutter (or your fingers); the goal here is pea-size balls of butter. In batches, add in the buttermilk until the dough is cohesive yet still moist. Turn the dough out onto a floured surface and lightly press into a 1-inch-thick round. Using a biscuit cutter or business end of a dry-measuring cup, cut out 8 biscuits. (Use the extra dough to cook up a big piece of shortcake for dessert....strawberry shortcake!)
- Carefully remove the skillet from the oven and add the oil. Place the dough rounds into the hot skillet, right up against each other, and brush with the 3 tablespoons melted butter. Bake until golden brown, about 15 minutes.
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Kendi Mburugu
[email protected]I'm not a big fan of biscuits, but these were really good. They were light and fluffy, and they had a great flavor.
osas queen
[email protected]These biscuits are a great way to use up leftover buttermilk. I always have buttermilk on hand, so I'm always looking for new recipes to use it in.
Prince Ahmed
[email protected]I'm not a fan of buttermilk, but I decided to give this recipe a try anyway. I was pleasantly surprised! The biscuits were delicious, and the buttermilk flavor was not overpowering.
sujal alam
[email protected]These biscuits are the best I've ever had. I love the way the butter melts into the biscuit and creates a crispy, golden brown crust.
Zanele Mahashe
[email protected]I'm allergic to buttermilk, so I substituted almond milk in this recipe. The biscuits turned out great! They were just as light and fluffy as the traditional buttermilk biscuits.
Sweet Angel
[email protected]These biscuits are my go-to recipe for breakfast or brunch. They're so easy to make and they always turn out perfectly.
akter shimla
[email protected]I was disappointed with these biscuits. They were dry and crumbly, and they didn't have much flavor.
Tanvir Rahman Pial
[email protected]These biscuits are the perfect comfort food. They're so warm and fluffy, and they just melt in your mouth.
Babyface Future
[email protected]I've made these biscuits several times now and they're always a hit. I love the way the buttermilk gives them a slightly tangy flavor.
Sasikumar Anos
[email protected]These biscuits were a bit too dense for my taste. I think I would have preferred a lighter, flakier biscuit.
Keith Smigle
[email protected]I'm not much of a baker, but these biscuits were so easy to make. I followed the recipe exactly and they turned out perfectly. My family loved them!
DANi MALiK. vlogs
[email protected]These biscuits were absolutely delicious! I've never had buttermilk biscuits before, and I'm so glad I tried this recipe. The biscuits were light and fluffy, with a perfect golden brown crust. I served them with honey butter and they were the perfect