Grapevine Kentucky Buttermilk Biscuits
Biscuits are quick and easy This post was written to give you a step-by-step set of instructions for baking some of the best buttermilk biscuits you will ever eat. The first time I tried these, I was hooked on these Biscuits and now my family is too.
- 2 to 3 cups cold buttermilk
- 4 cups flour
- 1 stick butter, plus 3 tablespoons melted
- 1 tbsp vegetable oil
- preheat the oven to 425 degrees Fahrenheit.
- Preheat the oven with a large cast-iron skillet.
- Before assembling the biscuits, chill a large mixing bowl, pastry cutter, flour, and 1 stick of butter in the freezer for 15 minutes.
- In a cold mixing bowl, add the flour. Cut 1 stick of butter into the flour quickly with the chilled pastry cutter (or your fingers); the goal is pea-size butter balls.
- Add the buttermilk in small amounts until the dough is cohesive but still moist.
- Turn out the dough onto a floured surface and pat it into a thick round.
- Cut out 8 biscuits with a biscuit cutter or the business end of a dry measuring cup.
- Remove the skillet from the oven with care and pour in the oil.
- Brush the dough rounds with the 3 tablespoons of melted butter and place them in the heated skillet, right up against each other.
- Bake for 15 minutes, or until golden brown.