LAYERED BISCUITS

Ingredients:
  • 1/2 cup frozen butter (1 stick)

  • 2 1/2 cups White Lilly self-rising flour

  • 1 cup cold milk

Preparation:
  1. Preheat oven to 450°.

  2. Grate frozen butter using large holes of a box grater.

  3. Toss together grated butter and flour in a medium bowl. Chill 10 minutes.

  4. Make a well in center of mixture. Add buttermilk.

  5. Gently stir 15 times. Note that dough will be sticky.

  6. Turn dough out onto a lightly floured surface.

  7. Lightly sprinkle flour over top of dough.

  8. Using a lightly floured rolling pin, roll dough into a 3/4-inch-thick rectangle (about 9 x 5 inches).

  9. Fold dough in half so short ends meet.  Repeat rolling and folding process 4 more times.

  10. Roll dough to 1/2-inch thickness.

  11. Cut with a 2 1/2-inch floured round cutter.

  12. Reshape scraps, flour as needed and re-roll to correct thickness.

  13. Place dough rounds on a cooking stone.  

  14. Bake at 450° for 15 minutes or until lightly browned and serve warm.

Optional:  Brush with melted butter before serving.

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