Over the years I have made many different recipes of biscuits, but this recipe is the families favorite and the technique I learned from Southern Living has made them so flaky. The folding of the dough repeatedly during the rolling process creates the layers inside each biscuit. Freezing the butter and grating it also allows the butter to be distributed evenly throughout the dough. I promise you that it is worth the time and effort to make the biscuits with this method.
My recipe uses less flour because the dough was just too dry with the amount listed in recipe. (If you are using White Lilly Flour, use 2 1/2 cups.) You will find these delicate morsels so tasty.
Click here for the link to the video on the Southern Living website.
Ingredients (12 Biscuits)
- 1/2 cup butter, frozen
- 2 1/4 cups self rising flour
- 1 cup chilled buttermilk
- 2 tbsp butter, melted
Grate the frozen butter on the largest wholes of a box grater. Using a fork, toss the grated butter and flour in a large bowl. (Photo A & B) Put the mixture in the freezer for at least 10 minutes.
Make a well in the center of the flour and butter mixture. Pour in the buttermilk and mix until just incorporated. (Photo C) Do not over mix or the biscuits will be tough. The dough should be sticky.
Place the dough on a floured surface and sprinkle flour on the top of the dough. Knead slightly and begin rolling out to a rectangle (9x5 in). (Photo D & E) Dough should be approximately 3/4 in deep. Fold the dough so the short ends meet. (Photo F) Continue to roll and fold the dough at least 4 more times.
Roll the dough to 1/2 in thickness. Cut out the biscuits with a floured 2 1/2 in round cutter. (Photo G) Place the biscuits on a parchment lined baking sheet. (Photo H) Roll the scraps and cut out the remainder of the biscuits.
Bake at 450 degrees for 15, minutes or until lightly browned. (Photo J)
Brush with melted butter. Serve warm with butter and jam.