BOTTOM BISCUITS PICS RECIPES

Steps:

• Pre-heat oven to 475F degrees.
• Sift the flour into a large mixing bowl.
• Grate the butter.
• Add the grated butter to the flour.
• Use a fork or spoon to cut the butter into the flour.
• Make a well in the center of the flour. Add the buttermilk.
• Use a wooden spoon to stir ingredients until dough pulls from sides of the bowl.
• Dough will be a bit wet or sticky to the touch.
• Lightly flour your countertop. Turn the dough out onto the counter top.
• Sprinkle dough ball lightly with flour as needed. Fold and shape into a ball.
• Roll the dough ball out into an oblong shape.
• Fold the bottom half of dough up to about the mid-point of the oblong.
• Fold the top half of dough down over the bottom half.
• Turn the dough ball. REPEAT this process four times, rolling, folding, turning.
• Lightly butter a sheet pan for baking.
• Place the rolled out dough onto the baking sheet. Dough should be about one inch thick.
• Use a biscuit cutter to cut the biscuits, but don’t remove them from the sheet of dough.
• Bake the biscuits at 475F degrees for about 10-12 minutes, or until tops are lightly browned.
• Remove biscuits from oven and place on wire rack or folded towel to let cool.
• Brush tops with melted butter if desired.
• Separate the biscuits while still warm and serve immediately.
• Enjoy!

Steps:

• Important! New to biscuit making? Scroll up and review the success tips and the step-by-step photos in the post above before starting!
• Preheat oven to 500 degrees F. Coat a 10 inch cast iron skillet with additional shortening or oil and place into the oven for 5 minutes.
• Put the flour into a bowl and cut the very cold butter into cubes and toss in the flour. Using a pastry cutter or two knives, cut butter into flour until it is crumbly.
• Add buttermilk and use a fork to mix very lightly. Dough will be very shaggy.
• Put a bit of additional flour on the counter top and scoop dough out. Sprinkle a small amount of flour over the top and gently push together to form a rectangle. Do not overhandle the dough.
• Take the short sides of the rectangle and fold them in toward the middle. Turn the dough, gently press down into a rectangle again and fold again, repeat folding once more. Pat into desired thickness, usually 1/2 inch. This folding creates flaky layers in the biscuits.
• Using a biscuit cutter or the rim of a small juice glass, cut out into rounds, taking care not to twist the cutter and gently gather scraps for the last biscuits.
• Transfer biscuits to the prepared skillet or baking pan and bake for 10 to 12 minutes, or until golden brown on top and cooked through.