I finally came up with a biscuit recipe that I can live with... These biscuits are cooked up in a cast iron skillet (but any skillet should do), and come out fluffy and tasty. They are great for breakfast, or any time you crave a good tasty biscuit. I'll usually break one open and put a nice piece of country sausage in, or...
Provided by Andy Anderson !
Categories Biscuits
Time 30m
Number Of Ingredients 8
Steps:
- 1. PREP/PREPARE
- 2. Gather your ingredients.
- 3. Chef's Tip: What I do with the butter is place it into the freezer for about an hour, then remove and shred on the large holes of a box grater.
- 4. Add the flour, salt, and baking powder to a large bowl.
- 5. Add the sour cream.
- 6. Mix the sour cream into the flour.
- 7. Place the 3 additional tablespoons of butter in the skillet.
- 8. Place over low, heat and allow the butter to melt.
- 9. Place a rack in the upper-middle position, and preheat the oven to 450f (232c).
- 10. Remove the frozen, grated butter from the freezer, and add to the flour mixture.
- 11. Use a pastry cutter or two knifes to cut the butter into the flour.
- 12. Chef's Note: You should have small bits of butter, mixed in with the flour.
- 13. Mix in the cold buttermilk, and incorporate using a fork, until the dough is a bit crumbly, but not overly wet.
- 14. Remove the dough from the bowl, and add to a lightly floured surface.
- 15. Use your hands to shape and pat the dough out to 1-inch (2.5cm) thick.
- 16. Chef's Tip: Work the dough a little as possible. The more you work the dough, the tougher the biscuits will be.
- 17. Use a biscuit cutter, and cut out round biscuits.
- 18. Raise the heat under the skillet to medium high, and allow the butter to begin to simmer.
- 19. Remove the skillet from the stovetop, and add the biscuits.
- 20. Chef's Note: If you want, brush the tops of the biscuits with some additional butter.
- 21. Place into the preheated oven, and bake until nice and golden brown, about 14 to 16 minutes.
- 22. PLATE/PRESENT
- 23. Leave them in the skillet, and have your guests grab one or two. These are great for breakfast with eggs, or any other breakfast foods you like. Enjoy.
- 24. Keep the faith, and keep cooking.
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Emma Jones
[email protected]This recipe looks amazing! I'm definitely going to try it this weekend.
Alan Alexander
[email protected]I'm not a big fan of biscuits, but I'm willing to give this recipe a try.
Tina Beth Thomas
[email protected]I can't wait to try this recipe! It looks so easy and delicious.
Yinka Abe
[email protected]These biscuits are the perfect addition to any breakfast or brunch. They're also great for sandwiches and sliders.
Deepak gnawali
[email protected]I'm so glad I found this recipe. I've been looking for a good buttermilk biscuit recipe for ages.
Nangolito Uukule
[email protected]This recipe is a keeper! I've made these biscuits several times now, and they're always a hit.
armando sumook
[email protected]I'm not sure what all the hype is about. These biscuits were just okay.
Noor ullah
[email protected]I followed the recipe exactly, but my biscuits didn't turn out as good as the ones in the picture. I'm not sure what I did wrong.
tanveer jameel
[email protected]These biscuits were a little dry for my taste. I think I'll add a little more butter next time.
Weird0_that likes__p00p
[email protected]I'm not a huge fan of buttermilk, but these biscuits were still really good. The cast iron skillet made all the difference.
karwan jalal
[email protected]I love the simplicity of this recipe. It's so easy to make, and the biscuits always turn out perfect.
Trumolly Lost it
[email protected]These biscuits were a hit with my family! They disappeared in no time.
Bradley Brow
[email protected]I've tried many biscuit recipes, but this one is by far the best. The biscuits are so light and fluffy, and they have a wonderful flavor.
shaeed hosain
[email protected]These biscuits were absolutely delicious! The buttermilk gave them a lovely tang, and the cast iron skillet gave them a perfect golden brown crust. I will definitely be making these again.