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Farmhouse Buttermilk Biscuits

These biscuits are a breakfast favorite in our home. I also like to cut them larger and use them like a bun when making fried chicken sandwiches. The trick to these biscuits is using frozen butter–not overworking the dough.


3 cups self-rising flour

1 stick frozen butter, grated

1 ¼ cup buttermilk

4 Tbsp. melted butter

  1. Preheat oven to 450 degrees. Use a pan liner or coat baking sheet with cooking spray.

  2. Place flour in a large mixing bowl. Grate butter as quickly as possible and add to the flour, tossing just until coated.

  3. Make a well in the flour mixture, add buttermilk and mix.

  4. Quickly (It will be sticky), dump the dough out on floured surface (again use self-rising flour). Sprinkle with extra flour if dough is too sticky to work with. Kneed only four or five times.

  5. Roll out into a square, about 10 inches. Fold the dough in half, then half again, making a square.

  6. Roll it out, again about 10 inches. Repeat folding and rolling three more times. You’ll see the beginnings of the layers taking shape.

  7. Cut biscuits, placing about 2 inches apart, and bake 10 to 12 minutes.

  8. Remove them from the oven and, while hot, slater them with melted butter.

  9. Note: If you use a little biscuit cutter to make very small biscuits, place them almost touching or they’ll fall over as they rise.


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