Grapevine KY buttermilk rolls

Method

Grapevine KY buttermilk rolls

1) Preheat the oven 220C/Gas 8.

2) Place a heavy cast-iron skillet into the oven to preheat.

3) Chill a large mixing bowl, pastry cutter, flour and 115g butter in the freezer 15 minutes before assembling the rolls.

4) Add the flour to the chilled mixing bowl. Working quickly, cut 115g butter into the flour using the chilled pastry cutter (or your fingers) - the goal here is pea-sized 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 2.5cm thick round. Using a scone cutter or business end of a dry measuring cup, cut out 8 rolls. (Use the extra dough to cook up a big piece of shortcake for dessert...strawberry shortcake!)

5) 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 of melted butter. Bake until golden brown, about 15 minutes.