Ingredients
- 2 cups self rising flour
- 1/4 cup cold butter, (plus more for brushing, optional)
- 3/4 cup buttermilk, cold (plus more for brushing, optional)
Instructions
-
-
Preheat oven to 450F (Give it enough time to get there, you want it hot)
-
Put the flour and cold butter in a food processor. You can also do this by hand. Pulse the machine 20-25 times until the butter is incorporated and the mixture is crumbly.
-
Remove the contents to a large bowl and stir in the buttermilk just until everything is moistened.
-
-
Turn the dough out onto a lightly floured surface and bring it together gently with your hands, but don’t over work the dough. Pat or roll it out to about 1 1/2 inch inch thick. Cut out 8 biscuits with a 2 1/2″ biscuit cutter, reforming the dough if necessary.
-
Place on a baking sheet, in cast iron skillet, or a biscuit baker, and brush lightly with buttermilk, if desired. Bake for 10 minutes or until golden and risen.
-
If you like, brush the hot biscuits immediately with melted butter, and enjoy.
Notes
Notes for perfect biscuits:
- Use cold butter and cold buttermilk.
- Make sure to preheat your oven and give it sufficient time to get up to temperature.
- Don’t over work your dough.
- Cut your biscuits with a sharp edged cutter and don’t twist as you cut. Cut straight up and down.