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Ingredients Jill's Buttermilk Biscuits - This Is An Easy, Perfect, Fluffy:
- Prepare 4 cup of Self rising flour…plus more for dusting
- Provide 1 stick of Butter (unsalted) melted thin in Tupperware. Put back in freezer.
- Require 2 1/2 cup of Buttermilk
- Get 1 each Cast iron skillet
- Take 1 for Melted butter
- Take 1 Pastry brush
Jill's Buttermilk Biscuits - This Is An Easy, Perfect, Fluffy making:
- Set oven at 425°F. Place skillet in oven to preheat. In a flat Tupperware lined with wax paper, melt one stick of butter. Place large bowl, pastry cutter, flour (measured and in the bowl) with the butter in freezer to get cold. I thin out the stick of butter to make it faster to cut into flour.
- Have the bowl of flour and cutter out of freezer. Quickly plop the butter out of the wax papered Tupperware in flour and start cutting until pea size crumbs. Pour in buttermilk. Dough will b sticky. Use extra flour while rolling it out. Cut biscuits.
- Carefully take skillet out of oven. Spray or butter. Place the biscuit doughs in the hot cast iron skillet. With finger, dot the tops. Brush butter on each. Bake for 15 minutes
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