AWESOME CAST IRON BUTTERMILK BISCUITS

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Awesome Cast Iron Buttermilk Biscuits image

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

PLAN/PURCHASE
2 c flour, all purpose variety
1 Tbsp baking powder
1 tsp salt, kosher variety
1/4 c sour cream
8 Tbsp sweet butter, salted, frozen and shredded
1/2 - 3/4 c fresh buttermilk, very cold
3 Tbsp sweet butter, salted

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.

Emma Jones
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This recipe looks amazing! I'm definitely going to try it this weekend.


Alan Alexander
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I'm not a big fan of biscuits, but I'm willing to give this recipe a try.


Tina Beth Thomas
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I can't wait to try this recipe! It looks so easy and delicious.


Yinka Abe
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These biscuits are the perfect addition to any breakfast or brunch. They're also great for sandwiches and sliders.


Deepak gnawali
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I'm so glad I found this recipe. I've been looking for a good buttermilk biscuit recipe for ages.


Nangolito Uukule
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This recipe is a keeper! I've made these biscuits several times now, and they're always a hit.


armando sumook
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I'm not sure what all the hype is about. These biscuits were just okay.


Noor ullah
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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
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These biscuits were a little dry for my taste. I think I'll add a little more butter next time.


Weird0_that likes__p00p
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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
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I love the simplicity of this recipe. It's so easy to make, and the biscuits always turn out perfect.


Trumolly Lost it
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These biscuits were a hit with my family! They disappeared in no time.


Bradley Brow
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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
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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.