Proper Southern Buttermilk Biscuits
These are southern biscuits without crisco. I don't use crisco in any of my cooking because it contains partially-hydrogenated oils. Tender, flaky, so light! The best buttermilk biscuits!
Ingredients
- 3 cups self-rising flour
- 1/2 cup butter, cold - unsalted
- 1 1/2 cup buttermilk
- 1/4 cup butter, melted to brush on top of the biscuit
- scant salt to sprinkle on top
Instructions
- Preheat oven to 400°F
- In a food processor, combine the self-rising flour and butter. Whirr until combined. Add the buttermilk and whirr again until you have a big, gloopy ball of dough.
- Turn the dough out onto a floured surface and gently flour the top of the ball of dough. Roll gently to desired thickness. With a biscuit cutter, cut into as many rounds as you can.
- Heat a flat cast-iron griddle/pan on the stovetop or in the oven. Arrange the biscuits (touching slightly) on the hot griddle/pan. Bake for about ten minutes or until slightly golden on top and cooked throughout.
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