Southern Self Rising Biscuits Recipe

Instructions

1. Before you start gathering your supplies together, pop a stick of butter in the freezer for 10-20 minutes and let it get really cold.
2. Preheat your oven to 450°F

Prepare the Work Area

1. You'll need a little flour to dust your work area (a table or cutting board), a rolling pin, box grater or pastry blender and biscuit cutter

Making the Biscuits

1. Add 2 cups of self rising flour to a large mixing bowl. Remove the butter from the freezer and cut into the flour (see the post for more details on options for cutting in the fat).
2. Create a well in the flour mixture and add the buttermilk. Using a spatula or your hand work the flour mixture into the buttermilk. Dough will be sticky.
3. Turn the biscuit dough out onto a floured surface. Dust the dough with a bit of flour and turn until it is no longer sticky to the touch.
4. Roll the dough out to about an inch thickness, turn half of the dough over onto the other half; repeat rolling and folding 2 more times then give a final roll out to about an inch thickness.
5. Use a biscuit cutter to cut out the biscuits and place into a cast iron skillet or on a baking sheet so that the biscuits are touching. Using a skillet will yield 8 biscuits, get up to 12 using a baking sheet.
6. Bake 15 to 20 minutes until golden brown as desired.
7. Brush the top of the fresh baked biscuits with melted butter then serve.