Crunchy-Bottomed Biscuits
The bottoms will end up crunchy and golden brown and provide a sturdy base that holds up to a smothering of sausage gravy.
Recipe by Southern Living May 2014
The bottoms will end up crunchy and golden brown and provide a sturdy base that holds up to a smothering of sausage gravy.
I don’t know why this hasn’t been reviewed yet!! I made my own “self rising flour” and these were so good! I loooooove the crunchy bottoms. Maybe I used extra butter, I didn’t measure. I preheated my cast iron skillet with the oven and had my biscuits in the freezer for maybe an hour(?). As soon as the oven beeped that preheating was done, I plopped the room temp butter in and then got the bus out of the freezer and put in the sizzling butter. I checked after 10 minutes and then maybe 2 minutes later….yum!!!I didn’t deviate from the recipe in any real way. SO GOOD!