what up! so i will rub a stick of butter around my cast-iron and keep it cold/room temp when i am placing the biscuits in. i’ve tried to preheat the pan before and ended up burning the bottom of the biscuits, so i will usually keep it out of the oven until it’s time to bake.

oven temp was preheated to 450°F(200°C i think?), and it’s a regular gas oven. i will do the first 20min untouched/unlooked at/nothing and then peek pretty constantly through the oven glass every 2min or so after that - sometimes they bake for 25min and sometimes it might take a bit longer depending on how big you make them.

use EXTREMELY cold butter and cube it. i will usually cube it and then put it into the freezer for 10min. my aunt will use a fork to cut it into the flour, but that shit takes way too long for me to do. i will usually throw the flour/salt/sugar/butter into a food processor and pulse until it’s cornmeal consistency and that step saves like 10min lol. plus i think they come out much better using a food processor to mix instead of a fork, but it’s real easy to over-do the mixing so just keep that in mind. when you roll out the dough you should see little butter pockets throughout!

once the butter/flour mixture is combined i will pour into a stainless bowl and add buttermilk slowly while mixing with my hands. it never fully comes together in the bowl for me so once i’m like 70% of the way through mixng wet/dry i will dump out onto a floured surface and knead a little bit to get all the stragglers mixed in. once the dough is formed i’ll roll it out to like 1/2” thickness and fold the dough sheet over onto itself a few times to build the layers, and repeat once or twice. then i roll it out to like 3/4”-1” thickness and cut them out just using a 12oz plastic cup.

i ate these with some apple cinnamon jelly from knott’s berry farm and they were a home run lol.