Preheat oven to 425°F.
In a medium mixing bowl, cut butter into flour using a pastry
cutter or fork until mixture resembles fine crumbs. Pour in
buttermilk gradually, stirring mixture with fork. Add milk until
the dough is not sticking to the sides of the bowl and all flour is
absorbed into the dough.
On a clean, dry, floured surface, roll dough until it is floured
enough so that it doesn't stick to the surface. Press dough out until
it is about 1 to 1 1/2 inches thick.
Using a floured biscuit cutter or floured glass rim, cut biscuits.
Continue to roll, pressing out and cutting dough until all dough is
used.Place onto an ungreased pan; biscuits should be barely
touching.
Bake (oven rack should be in the middle position) for about 15
minutes or until tops are golden brown. Immediately brush with
butter.
Serve hot. Great with butter and honey, cheese, or smothered in
country gravy.
Originally Submitted
12/4/2009
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