Drop Biscuits
Breads
- 18
SERVES
Submitted by Heather Bilyeu
Ingredients
- ½ C butter, cold and cubed
- 2 ¼ C self-rising flour
- 1 C buttermilk
- Bacon grease, for greasing skillet
- ¼ C butter, melted, for topping
Directions
Preheat oven to 450°. Cut cold butter into small cubes and add to bowl. Add self-rising flour. Using pastry cutter or hands, work butter into flour until small pea-sized butter crumbles are mixed throughout flour. Aim for crumbly texture with tiny butter clumps. Pour in buttermilk and gently stir the dough together, mixing just until no dry flour streaks remain. Be careful not to stir too much or overwork the dough.
Grease cast-iron skillet with bacon grease. Using large cookie dough scoop, scoop biscuit dough into the skillet (dough balls can touch). Bake about 15 minutes until golden brown. While biscuits are baking, melt butter in microwave or in small pot on medium-low heat. When biscuits are done, remove from oven and brush hot biscuits with butter using pastry brush. Serve immediately. Makes 18 biscuits.
