OK, so this is not really directly grilling related. That being said, I have tried many biscuit recipes and this is the first one that gave me those tender, flaky Southern-Style biscuits. So in case you need to make some biscuits to sop up gravy or berries or just lots of butter, here goes.
Snap's Tried and True Southern Style Biscuits
1 stick frozen butter / 4oz or 115grams
2 1/2 cups self-rising flour
1 cup buttermilk ( I used 1 cup plain milk and 1 tablespoon apple cider vinegar)
Preheat oven to 475f / 250c
Grate frozen butter into a small mixing bowl and combine with flour. Return bowl to freezer for 10 min.
Measure out one cup of buttermilk, or add 1 tablespoon cider vinegar to regular milk to make one cup.
When flour/butter mixture has been in freezer for ten minutes, take out and combine with milk. Roll out onto a floured surface. Fold over and roll out again. Repeat folding and rolling three or four more times. Final thickness before cutting should be about 1/2".
Cut with biscuit cutter or small drinking glass and place in 9x13 pan,placing biscuits so they are touching.
Bake 12-15 minutes.
Snap's Tried and True Southern Style Biscuits
1 stick frozen butter / 4oz or 115grams
2 1/2 cups self-rising flour
1 cup buttermilk ( I used 1 cup plain milk and 1 tablespoon apple cider vinegar)
Preheat oven to 475f / 250c
Grate frozen butter into a small mixing bowl and combine with flour. Return bowl to freezer for 10 min.
Measure out one cup of buttermilk, or add 1 tablespoon cider vinegar to regular milk to make one cup.
When flour/butter mixture has been in freezer for ten minutes, take out and combine with milk. Roll out onto a floured surface. Fold over and roll out again. Repeat folding and rolling three or four more times. Final thickness before cutting should be about 1/2".
Cut with biscuit cutter or small drinking glass and place in 9x13 pan,placing biscuits so they are touching.
Bake 12-15 minutes.
