Grapevine Kentucky Buttermilk Biscuits

1. 1

   Preheat the oven to 425 degrees F. Place heavy cast-iron skillet into oven to preheat.

2. 2

   Chill a large mixing bowl, pastry cutter, flour and 1 stick butter in the freezer 15 minutes before assembling the biscuits.

3. 3

   Add the flour to the chilled mixing bowl.

4. 4

   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.

5. 5

   In batches, add in the buttermilk until the dough is cohesive yet still moist.

6. 6

   Turn the dough out onto a floured surface and lightly press into a 1-inch-thick round.

7. 7

   Using a biscuit cutter or business end of a dry-measuring cup, cut out 8 biscuits.

8. 8

   (Use the extra dough to cook up a big piece of shortcake for dessert....strawberry shortcake!)

9. 9

   Carefully remove the skillet from the oven and add the oil.

10. 10

    Place the dough rounds into the hot skillet, right up against each other, and brush with the 3 tablespoons melted butter.

11. 11

    Bake until golden brown, about 15 minutes.

* Per serving · 4 servings · Values may vary.

No additional tips available.