AWESOME CAST IRON BUTTERMILK BISCUITS

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.