This is my 92-year-old grandfather’s famous biscuit recipe. He taught me my love for baking at a very young age. I added Gruyere to the recipe, but you could use any cheese you prefer. My family loves to eat them the day after a holiday; sliced in half, toasted and topped with butter or cheese.
2.5 cups self-rising flour
4 oz. cold butter
1 cup buttermilk
1 cup grated Gruyere cheese
melted butter for brushing biscuit tops
Preheat oven to 475. Place flour and cheese in mixing bowl. Use a cheese grater to grate butter into flour. Toss butter in flour to evenly disperse throughout.
Add buttermilk and stir, or use your hands, to combine. Be careful not to overwork the dough—you want a soft and tender biscuit.
Place the dough on a floured counter and roll into a rectangle about ½ inch thick. Fold dough in half. Repeat this process three more times.
Roll out your folded dough ½ inch thick and cut with floured cutter. I recommend making them about 2-3 inches in diameter. Re-roll the dough scraps until all the dough is used.
Place on parchment lined sheet tray and top with extra cheese, if desired. Bake for 12-15 minutes until golden brown. You may brush biscuit tops with melted butter once removed from the oven.