Grapevine Ky Buttermilk Biscuits Recipes

Steps:

• Chill a large mixing bowl, pastry cutter, the flour and 1 stick butter in the freezer for 15 minutes before assembling the biscuits.
• Preheat the oven to 425 degrees F. Place a cast-iron skillet in the oven to preheat.
• Add the chilled flour to the chilled mixing bowl. Working quickly, cut the chilled butter into the flour using the chilled pastry cutter (or your fingers); the goal here is pea-size clumps of butter. In batches, add the buttermilk, mixing, until the dough is cohesive yet still moist.
• Turn the dough out onto a floured surface and lightly press into a 1-inch-thick round. Using a biscuit cutter or the business end of a dry measuring cup, cut out 8 biscuits.
• Carefully remove the skillet from the oven and add the oil. Place the dough rounds into the hot skillet right up against each other and brush with the melted butter. Bake until golden brown, about 15 minutes.

Steps:

• Preheat the oven to 425 degrees F. Place a heavy cast-iron skillet (preferably 12 inch) into the oven to preheat. Chill a large mixing bowl, pastry cutter, the flour and 1 stick of the butter in the freezer 15 minutes before assembling the biscuits.
• Add the flour to the chilled mixing bowl. Working quickly, cut 1 stick of the butter into the flour using the chilled pastry cutter (or your fingers); the goal here is pea-size balls of butter. In batches, add in the buttermilk until the dough is cohesive yet still moist. Turn the dough out onto a floured surface and lightly press into a 1-inch-thick round. Using a 2 1/2-inch biscuit cutter or the business end of a dry measuring cup, cut out 10 biscuits. (Use the extra dough to cook up a big piece of shortcake for dessert....strawberry shortcake!)
• Carefully remove the skillet from the oven and add the oil. Place the dough rounds into the hot skillet, right up against each other, and brush with the melted butter. Bake until golden brown, 15 to 25 minutes.

Steps:

• Preheat the oven to 450 degrees. Line a baking sheet with parchment.
• Whisk the flour, baking powder, baking soda, sugar and salt together in a medium bowl. Rub 2 tablespoons of the cold butter into the flour with your fingertips until completely absorbed. Work the remaining 5 tablespoons of cold butter into the flour with your fingertips until pea-sized bits of butter remain. Use a rubber spatula to stir the buttermilk into the flour until the mixture comes together into a shaggy dough.
• Dust a cutting board or work surface with flour and turn the dough out onto it. Pat the dough into a 1/2-inch thick rectangle. Fold dough in thirds, like a letter, and then pat into a 3/4-inch thick rectangle. Cut biscuits out using a 2 1/2-inch round biscuit cutter and put on the prepared baking sheet. Press together the remaining scraps of dough and cut out more biscuits. Brush the biscuit tops with buttermilk.
• Bake until the tops are lightly browned, about 15 minutes. Cool on the pan at least 5 minutes. Serve warm or at room temperature.

Steps:

• Place the strawberries in a bowl and sprinkle 2 tablespoons of the sugar over them. Toss with the lemon juice and salt. Let the strawberries macerate and get juicy for 30 minutes to an hour.
• Whip the heavy cream with the remaining tablespoon sugar until soft peaks. Then add the lemon zest and vanilla extract.
• In an 8-ounce glass (or mason jar, which I like to use), layer some crumbled Grapevine KY Buttermilk Biscuits with some macerated strawberries and spoonfuls of whipped cream. Keep alternating layers until the jar is full, and then try not to eat like a complete animal. Repeat with the remaining ingredients.
• Preheat the oven to 425 degrees F. Place a heavy cast-iron skillet (preferably 12 inch) into the oven to preheat. Chill a large mixing bowl, pastry cutter, the flour and 1 stick of the butter in the freezer 15 minutes before assembling the biscuits.
• Add the flour to the chilled mixing bowl. Working quickly, cut 1 stick of the butter into the flour using the chilled pastry cutter (or your fingers); the goal here is pea-size balls of butter. In batches, add in the buttermilk until the dough is cohesive yet still moist. Turn the dough out onto a floured surface and lightly press into a 1-inch-thick round. Using a 2 1/2-inch biscuit cutter or the business end of a dry measuring cup, cut out 10 biscuits. (Use the extra dough to cook up a big piece of shortcake for dessert....strawberry shortcake!)
• Carefully remove the skillet from the oven and add the oil. Place the dough rounds into the hot skillet, right up against each other, and brush with the melted butter. Bake until golden brown, 15 to 25 minutes.