Old Fashioned Buttermilk Biscuits
Old Fashioned Buttermilk Biscuits
Biscuits are just one of those dishes that needs to be made in cast iron. Either serve it as a side dish with any meal, or with my biscuits and gravy recipe. I use my Griswold #1108 “Cookie Sheet” for these.
Servings
4-6
Prep time
20 min
Ingredients
- 3 ½ cups cold all purpose flour
- 1 ½ teaspoon salt
- 4 teaspoons baking powder
- 1 teaspoon baking soda
- 10 tablespoons cold butter, cut into small slices
- 1 ¾ cup buttermilk
Preparation
Place a large round cast iron skillet or griddle in the oven and preheat to 450 degrees.
In a large mixing bowl, combine together, 3 ½ cups of cold all purpose flour, 1 ½ teaspoons of salt, 4 teaspoons of baking powder, and 1 teaspoon baking soda. Using a pastry cutter, cut in 10 tablespoons of cold butter. The mixture should resemble coarse crumbs. Make a well in the center of the ingredients and add 1 3/4 cup buttermilk. Stir until all the dough pulls away from the sides of the bowl. The time for stirring should be less than 30 seconds.
Turn the dough out onto a lightly floured board. Knead gently until the dough comes together and is no longer sticky. Roll the dough with a lightly floured rolling pin or gently pat with the palm of your hand.
Roll dough 1 inch thick for large fluffy biscuits. Cut the dough into rounds using a biscuit cutter that has been lightly dipped in flour. Do not twist the biscuit cutter. With an oven mitt, remove the cast iron skillet from the oven. Place each biscuit onto the skillet. Return the skillet to the oven and bake for about 10 minutes. Baking times can vary. Keep a close watch to determine how long they need to bake in your oven.
Remove biscuits from the oven and serve warm, or serve with our Skillet Biscuits and Gravy
recipe.
Source: Adapted from Rocky Hedge Farm. © Copyright 2014-2024
