Buttermilk Biscuits
Makes about 6
  • 3 cups self-rising flour
  • ¾ cup cold unsalted butter, cubed
  • 1 cup whole buttermilk, chilled
  • 2 teaspoons vegetable oil
  1. Preheat oven to 450°.
  2. In a large bowl, place flour. Using a pastry blender or 2 forks, cut in butter until mixture is crumbly. Gradually add buttermilk, stirring just until dry ingredients are moistened.
  3. On a lightly floured surface, gently knead dough 4 times. Roll dough about ¾ inch thick. Fold dough in half. Using a 3-inch round cutter, cut dough, rerolling scraps once.
  4. Wipe bottom and sides of an 8-inch cast-iron skillet with oil. Place pan in oven until very hot, about 5 minutes. Place biscuits in hot pan, overlapping slightly if needed.
  5. Bake until golden brown, about 15 minutes. Let cool in pan for 5 minutes
Recipe by Southern Cast Iron at https://www.southerncastiron.com/buttermilk-biscuits/