Ingredients
Units
Scale
- 2 cups self-rising flour
- 1/2 cup (1 stick) cold unsalted butter, from the refrigerator
- 1 cup buttermilk
Instructions
- Preheat the oven to 400°F. Line a baking sheet with parchment paper and lightly spray it with cooking oil.
- Place the self-rising flour in a large bowl. Take the stick of butter and coat it with some of the flour. Then grate the butter through the large hole of a box grater or hand grater. If the butter starts to stick to your hands, just dip it back into the flour to coat it again.
- Once all the butter is grated, gently toss the butter flakes with the flour to coat them. Drizzle the buttermilk over the flour and butter, tossing the ingredients with a large spatula or fork, to mix. Keep adding the buttermilk, gently tossing, folding and stirring until all the buttermilk is incorporated and a dough has formed. Don’t overmix. It will lead to a heavy biscuit. Just gently fold until all the dry ingredients are mostly absorbed.
- Heap 1/4 cup mounds of the dough onto the baking sheet, making about 8 even mounds. You can wet your hands and gently pat them together to form a more cohesive biscuit shape if you want, but drop biscuits are not meant to be fussy. Just mound them as best you can.
- Bake in the oven for 17 to 19 minutes or until the top of the biscuit is just starting to turn golden brown and a toothpick inserted inside the biscuit comes out clean. Let rest on the baking sheet for 10 minutes before moving biscuits to a wire rack to cool completely.