Crunchy-Bottomed Biscuits

Crunchy-Bottomed Biscuits Recipe
Photo: Brian Woodcock; Styling: Caroline M. Cunningham


The bottoms will end up crunchy and golden brown and provide a sturdy base that holds up to a smothering of sausage gravy.


Makes 12 to 14 biscuits
Total time: 50 Minutes

Recipe from

Southern Living

Recipe Time

Hands-on: 25 Minutes
Total: 50 Minutes


1/2 cup butter (1 stick), frozen
2 1/2 cups self-rising flour
1 cup chilled buttermilk
Additional butter
2 tablespoons butter, melted


1. Preheat oven to 475°. Grate frozen butter using large holes of a box grater. Toss together grated butter and flour in a medium bowl. Chill 10 minutes.

2. Make a well in center of mixture. Add buttermilk, and stir 15 times. Dough will be sticky.

3. Turn dough out onto a lightly floured surface. Lightly sprinkle flour over top of dough. Using a lightly floured rolling pin, roll dough into a 3/4-inch-thick rectangle (about 9 x 5 inches). Fold dough in half so short ends meet. Repeat rolling and folding process 4 more times.

4. Roll dough to 1/2-inch thickness. Cut with a 2 1/2-inch floured round cutter, reshaping scraps and flouring as needed.

5. Warm a cast-iron skillet in the oven, and spread a bit of butter in the skillet before adding the biscuits. Place dough rounds in skillet. Bake at 475° for 15 minutes or until lightly browned. Brush with melted butter.

May 2014
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