Posted by Breakfast of champions, inspired by a 94-year-old grandma’s technique and my own recipe.
Ingredients:
- White Lily (unbleached) Self-Rising Flour
- Cold butter, grated
- Buttermilk
- Melted butter (for brushing before baking)
Instructions:
- Preheat Oven: Preheat your oven to 450°F.
- Mix the Ingredients:
- In a bowl, combine White Lily self-rising flour and grated cold butter. No specific measurements, but approximately 3-4 cups of flour and a stick of grated butter.
- Add Buttermilk:
- Gradually add whole buttermilk to the mixture until the dough reaches the desired consistency.
- Knead and Shape:
- Fold the dough by hand 5-6 times in a biscuit bowl.
- Pinch off portions of the dough and hand-roll them into biscuits.
- Arrange in Pan:
- Place the shaped biscuits in a square bread pan with 1-inch sides, touching each other.
- Flatten and Brush with Butter:
- Gently pat the biscuits down to make them somewhat flat on top.
- Apply melted butter to the surfaces of the biscuits using a brush
- Bake:
- Place in the oven that has been preheated and bake until the biscuits achieve a golden brown color.
- Serve and Enjoy:
- Let the biscuits cool for a bit before serving.
Tips:
- For optimal results, use White Lily unbleached self-rising flour.
- Grating cold butter into the flour ensures a buttery flavor throughout the biscuits.
- Adjust the amount of buttermilk until the dough reaches the desired consistency.
- Hand rolling and patting the biscuits down contribute to their rustic texture.