Buttermilk Biscuits
 
Ingredients
  • 1 cup frozen unsalted butter*
  • 2 cups self-rising flour, sifted and frozen*
  • ½ cup whole buttermilk, as cold as possible, plus more if necessary
  • Butter, to serve
  • Cane syrup, to serve
Instructions
  1. Preheat oven to 475°.
  2. With a box grater, grate frozen butter. Reserve nubs that are too small to grate.
  3. In a large bowl, add flour; mix in frozen butter with a fork. Add ½ cup buttermilk, and mix with a fork until the buttermilk is absorbed and dough just comes together.
  4. On a very well-floured surface, turn out flour mixture. Gently combine until dough ball forms. With your hands, shape dough into a 1½-inch-thick rectangle; fold into thirds. Rotate dough 90 degrees and repeat this process 3 to 4 times, keeping in mind that overworking the dough will develop too much gluten and make for a tougher biscuit. The dough should bounce back when pressed. Flatten dough one last time to a 1¼- to 1½-inch-thick rectangle.
  5. Pressing straight down, cut dough with a floured ring mold. Flour ring mold after each use. Gently gather scraps together in a ball. Gently press to a 1¼- to 1½-inch-thick rectangle, and cut with a floured ring mold. Brush off any extra flour from dough. Place dough on a nonstick rimmed baking sheet.
  6. Bake for 5 minutes; rotate pan, and continue baking until biscuits are light golden brown on top, 4 to 7 minutes more. Meanwhile, melt reserved butter. Brush biscuits with melted butter. Serve with butter and cane syrup.
Notes
*Jean-Paul uses Kerry Gold butter and White Lily Self-Rising Flour.
Recipe by Louisiana Cookin' at https://louisianacookin.com/buttermilk-biscuits/