Recipe: Delicious Jill's Buttermilk Biscuits - This Is An Easy, Perfect, Fluffy

Jill's Buttermilk Biscuits - This Is An Easy, Perfect, Fluffy. Quickly plop the butter out of the wax papered Tupperware in flour and start cutting until pea size crumbs. Use extra flour while rolling it out. Carefully take skillet out of oven.

Buttermilk Biscuits: Soft and fluffy buttermilk biscuits are the perfect addition to any meal. Plus there is an easy hack to make these the easiest biscuits ever. They come together in minutes and are tall, flaky, buttery, and oh so delicious. You can have Jill's Buttermilk Biscuits - This Is An Easy, Perfect, Fluffy using 6 ingredients and 3 steps. Here is how you cook that.

Ingredients of Jill's Buttermilk Biscuits - This Is An Easy, Perfect, Fluffy

1. Prepare 4 cup of Self rising flour...plus more for dusting.
2. It's 1 stick of Butter (unsalted) melted thin in Tupperware. Put back in freezer..
3. Prepare 2 1/2 cup of Buttermilk.
4. You need 1 each of Cast iron skillet.
5. It's 1 of Melted butter.
6. You need 1 of Pastry brush.

Whisk flour, baking powder, salt, and baking soda together in a large bowl. Make a well in the center of butter and flour mixture. Be careful not to overwork the dough, or the biscuits will be tough. In a large bowl, measure the flour by spooning it into a dry measuring cup and leveling it off.

Jill's Buttermilk Biscuits - This Is An Easy, Perfect, Fluffy instructions

1. Set oven at 425°F. Place skillet in oven to preheat. In a flat Tupperware lined with wax paper, melt one stick of butter. Place large bowl, pastry cutter, flour (measured and in the bowl) with the butter in freezer to get cold. I thin out the stick of butter to make it faster to cut into flour..
2. Have the bowl of flour and cutter out of freezer. Quickly plop the butter out of the wax papered Tupperware in flour and start cutting until pea size crumbs. Pour in buttermilk. Dough will b sticky. Use extra flour while rolling it out. Cut biscuits..
3. Carefully take skillet out of oven. Spray or butter. Place the biscuit doughs in the hot cast iron skillet. With finger, dot the tops. Brush butter on each. Bake for 15 minutes.

The most common biscuit served is savory with occasional add-ins such as cheese, chives or bacon. Buttermilk biscuits can also be served as a sweeter version with sugar and cinnamon, or dried fruit and topped with a sweet glaze. Then there are the beloved "Angel Biscuits" which are a cross between a buttermilk biscuit and a yeast roll. Carla's secret to making flaky biscuits is simple: grate the butter. Grating the butter creates shards that are uniform in size, ensuring they're evenly mixed with the flour.