Jeff Mauro Makes Kentucky Grapevine Biscuits | Food Network

Behold: The fluffiest Buttermilk Biscuits EVER!
Get the recipe:
Grapevine Kentucky Buttermilk Biscuits
RECIPE COURTESY OF JEFF MAURO
Level: Easy
Total: 40 min
Prep: 10 min
Inactive: 15 min
Cook: 15 min
Yield: 8 biscuits
Ingredients
4 cups self-rising flour, plus more for dusting
1 stick good butter, plus 3 tablespoons melted
2 to 3 cups cold buttermilk
1 tablespoon vegetable oil
Directions
Preheat the oven to 425 degrees F. Place heavy cast-iron skillet into oven to preheat. Chill a large mixing bowl, pastry cutter, flour and 1 stick butter in the freezer 15 minutes before assembling the biscuits.
Add the flour to the chilled mixing bowl. Working quickly, cut 1 stick 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 biscuit cutter or business end of a dry-measuring cup, cut out 8 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 3 tablespoons melted butter. Bake until golden brown, about 15 minutes.
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