Finally, Perfect Biscuits (And How I Make Them)

Buttermilk Biscuits with Fried Apples — 3 ingredients, one small change, and the tall, fluffy biscuit I could never make. This is the video that started it all here at Mary Katherine's Table, and I'm making it again for everybody who's joined us since. For years I could not make a biscuit — they were dry, hard, and tough, and I couldn't figure out what I was doing wrong. This simple 3-ingredient buttermilk biscuit is the one that finally worked for me, and today I'm changing one little thing that makes them even lighter and fluffier. And since it's apple season, we're frying up a skillet of cinnamon apples to spoon right on top with a little butter. That right there is what we call good eating. INGREDIENTS: Buttermilk Biscuits (makes about 18) 4 cups self-rising flour, spooned and leveled 1 stick (½ cup) cold butter, grated 2 to 2½ cups buttermilk 1 tablespoon butter for the iron skillet 1 tablespoon melted butter for brushing the tops Fried Apples 6 small Granny Smith apples (or 3 to 4 large), peeled and sliced 1 tablespoon lemon juice 3 tablespoons butter ¼ cup granulated sugar ¼ cup packed brown sugar 2 teaspoons ground cinnamon Pinch of salt Bake the biscuits at 450°F for 10 to 13 minutes until golden on top. Buttermilk substitute: For each cup of regular milk, stir in 1 to 2 teaspoons of white vinegar and let it sit about 5 minutes. Freezer tip: Cut out the extra biscuits, flash freeze them on a sheet pan for about an hour, then move them to a freezer bag. They keep 2 to 3 months and bake straight from frozen — just add a few extra minutes. CHAPTERS: 0:00 — The Video That Started It All 1:25 — Self-Rising Flour & Grating Cold Butter 3:48 — Adding the Buttermilk (Plus a Buttermilk Substitute) 7:10 — The One Change: A Hotter Oven & Buttered Iron Skillet 8:11 — Folding, Patting & Cutting the Biscuits (Don't Twist!) 11:50 — Into the Skillet & Freezing Extra Biscuits 14:24 — Out of the Oven & Butter on Top 15:40 — Making the Fried Apples 20:44 — Plating & Ta