Crunchy-Bottomed Biscuits
- 1/2 cup butter (1 stick), frozen
- 2 1/2 cups self-rising flour
- 1 cup chilled buttermilk
- Additional butter
- 2 tablespoons butter, melted
- Preheat oven to 475u0b0. Grate frozen butter using large holes of a box grater. Toss together grated butter and flour in a medium bowl. Chill 10 minutes.
- Make a well in center of mixture. Add buttermilk, and stir 15 times. Dough will be sticky.
- 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.
- Roll dough to 1/2-inch thickness. Cut with a 2 1/2-inch floured round cutter, reshaping scraps and flouring as needed.
- 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 475u0b0 for 15 minutes or until lightly browned. Brush with melted butter.
butter, flour, chilled buttermilk, butter, butter
Taken from www.myrecipes.com/recipe/crunchy-bottomed-biscuits (may not work)