Get your butter melted so you can brush it on top to create a nice golden crispy top to that biscuit. The key to this amazing biscuit is to use cold ingredients. Cold butter, cold self-raising flour, cold everything except for that pan in the oven. The key to coldness is that the cold chink of butter hits the cold stove and the steam starts to rise and pop and you get a really buttery flakey biscuit. You dint want a dense crumbly biscuit.
Cut the butter into your flour and once you got pea-sized pieces add get cold buttermilk. If there is anything warm being mixed in the bowl, it’s going to melt the butter and it won’t be as good as a biscuit. Start with about two cups of buttermilk then mix everything, do not overwork the biscuits. Work on the butter in your working surface and pat it down to about an inch high. Get your hot pan out of the oven and pour a little oil in it, you want the bottom of the biscuits to be crispy.
Using a biscuit cutter, cut even sized biscuits and place them in the oiled hot pan. Any batter leftover you can always throw in teh fridge for later and make shortcake with it. Brush the melted butter over the biscuits. If you don’t butter the op it will be too light and not crunchy. Bake it in teh oven for 10 to 15 minutes until crispy. Serve warm.
- 4 cups self-rising flour, plus more for dusting
- 1 stick good butter, plus 3 tablespoons melted
- 2 to 3 cups cold buttermilk
- 1 tablespoon vegetable oil
- Preheat the oven to 425 degrees F. Place heavy cast-iron skillet into oven to preheat.
- Chill a large mixing bowl, pastry cutter, flour and 1 stick butter in the freezer 15 minutes before assembling the biscuits.
- Add the flour to the chilled mixing bowl. Working quickly, cut 1 stick butter into the flour using the chilled pastry cutter (or your fingers); the goal here is pea-size balls of butter.
- In batches, add in the buttermilk until the dough is cohesive yet still moist.
- Turn the dough out onto a floured surface and lightly press into a 1-inch-thick round.
- Using a biscuit cutter or business end of a dry-measuring cup, cut out 8 biscuits.
- Carefully remove the skillet from the oven and add the oil.
- Place the dough rounds into the hot skillet, right up against each other, and brush with the 3 tablespoons melted butter.
- Bake until golden brown, about 15 minutes.