on July 22, 2024, 9:37 pm
White Lily Baking
Directions: ⠀
• 1/2 cup butter (1 stick), frozen⠀
• 2 1/2 cups self-rising flour⠀
• 1 cup chilled buttermilk⠀
• 2 tablespoons butter, melted⠀
⠀
Directions: ⠀
1. Preheat oven to 475°F.
2. Grate frozen butter (ideally your butter is frozen overnight) ⠀
3. Add 2 1/2 cup flour and toss to quickly distribute. Chill in the freezer for 10 minutes. ⠀
4. Make a well in the flour and add buttermilk straight from the fridge. Stir 15 times or until the flour is moistened. ⠀
5. Turn dough out onto a lightly floured surface and shape it into a rectangle. Fold dough in half, turn, and press it into a rectangle again. Repeat 4 times ⠀
6. Flour your rolling pin and roll dough to 1/2-inch thickness.⠀
7. Cut with a 2 1/2-inch floured round cutter, making sure not to twist the biscuits.⠀
8. Line a baking sheet with parchment, and arrange biscuits close together. Bake for 15 minutes at 475⠀
9. Melt 2 tbsp of butter and brush tops after removing from oven.
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