Crunchy-Bottomed Biscuits

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.

Yield: Makes 12 to 14 biscuits
Total:
Recipe from Southern Living

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Recipe Time

Hands On: 25 Minutes
Total: 50 Minutes


Ingredients

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

Preparation

  1. 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. 2. Make a well in center of mixture. Add buttermilk, and stir 15 times. Dough will be sticky.
  3. 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. 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. 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.
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