Easy Layered Biscuits...Ask and you shall receive!
EASY layered Biscuits
  • 2½ cups all purpose White Lily self rising flour
  • 1 stick of butter (frozen)
  • 1 cup of well chilled buttermilk (or milk)
  1. Grate a frozen stick of butter on a box grater (large holes)
  2. whisk 2½ cups of all purpose White Lily Self Rising Flour into a bowl
  3. Gently toss grated frozen butter flakes into the bowl of flour using your hands until just combined
  4. Chill bowl of combined butter flakes/Flour dough in freezer for 10 minutes
  5. Take out the mixture and create a small well in the center of the dough and pour in 1 cup of chilled buttermilk into the center.
  6. Stir using a wooden spoon until the dough comes together and pulls away from the sides of the bowl (10 to 15 stirs)
  7. Turn out the combined dough onto a well floured surface. Flour surface and top of dough and rolling pin
  8. Using the rolling pin roll out into a rectangle shape
  9. Fold the two short ends together and rotate the dough to the right and re-roll out into another rectangle shape. Repeat this rolling and turning process 5 times in all ending with a rectangle shape that is about ½ inch thick on the last roll.
  10. Dip a biscuit cutter into flour and cut the biscuits out of the rolled out dough
  11. Lay parchment paper on your pan and position biscuits onto the pan with the sides touching
  12. Bake in the oven at 475 degrees for 15 minutes
  13. Brush tops with melted butter.
  14. ENJOY!!!!!!
Recipe by MAN WITH PAN at https://manwithpan.com/easy-layered-biscuits/