Did I forget to say easy? These are the easiest biscuits you'll ever make. Every step you take to make these wonderful, light, flaky biscuits is given to you. Including how many times to stir the dough. They are delicious! All of you afraid to make biscuits or make terrible, hard biscuits (like mine were years ago), have NO fear. This method will turn out perfect and taste like you've made biscuits all your life.....EVERYTIME. Enjoy!!!





*Snail Mail Address*
Hands That Cook
P.O. Box 44
Choc Al. 36254




Our Favorite Buttermilk Biscuit
1 stick butter, frozen- I used salted butter (1 stick equals 8 tablespoons or 1/4 of a pound)
2 1/2 cups self-rising flour
1 cup chilled buttermilk
Parchment paper
2 Tbsp. butter, melted (to brush on top after the biscuits have baked)

**** When baking from the biscuits you've frozen (if you froze some of them) I found they baked better and rose higher at 450` F.
For the same amount of time. I put my frozen biscuits on the baking sheet and let them stay at room temperature until my oven reaches 450 F and then place them in the oven.
If NOT frozen, use the directions below:

1. Preheat oven to 475°. Grate frozen butter using large holes of a box grater. Toss together grated butter and flour in a medium bowl. Chill 10 minutes in the freezer. THE FREEZING IS A CRUCIAL STEP SO DON'T LEAVE IT OUT!!!
2. Make a well in center of mixture. Add chilled buttermilk, and stir until well blended (about 15 times).Don't stir more than 20 times or you'll have tough biscuits. The dough will be sticky.
3. Turn dough out onto a lightly floured surface. Lightly sprinkle flour over top of dough. With a floured rolling pin, roll dough into a 3/4-inch thick rectangle (about 9 x 5 inches).
4. Fold dough in half so short ends meet. Repeat rolling and folding process 4 more times, a total of 5 times.
5. Roll dough with a floured rolling pin to 1/2-inch thickness. Cut with a 2 1/2-inch floured, round cutter, reshaping scraps and flouring surface as needed.
6. Place dough rounds, side by side, in a parchment paper-lined jelly-roll pan. (Dough rounds should touch.) Bake at 475° for 15 minutes or lightly browned. Remove from oven; brush with melted butter. Serve immediately.
Makes 12 to 14 biscuits.
**MAILING ADDRESS**
Hands That Cook
P.O. Box 44
Choc, Alabama 36254