Best Cast Iron Buttermilk Biscuits Recipes
CAST IRON BUTTERMILK BISCUITS
Experimentation and a need for more biscuits per batch led me to what we think are the best biscuits anywhere! For optimum flavor, these must be baked in hot, buttered cast iron skillets. They are great for breakfast with gravy or jellies. Also excellent with beef stew for dinner. My husband likes the leftover biscuits even better. He breaks them open on a plate and smothers them with molasses.
Provided by Stormy1800
Categories Bread Quick Bread Recipes Biscuits
Time 45m
Yield 24
Number Of Ingredients 7
Steps:
- Preheat oven to 425 degrees F (220 degrees C). Place 1 tablespoon butter in two 10-inch cast iron skillets.
- Place skillets in the preheated oven to heat up and melt butter, 5 to 10 minutes.
- Mix buttermilk and eggs together in a small bowl.
- Combine flour, baking powder, cream of tartar, and salt in a large bowl. Rub in remaining 6 tablespoons butter with your fingers until mixture is crumbly. Gently stir in buttermilk mixture until dough just starts to come together.
- Turn dough out onto a lightly floured work surface. Pat into a rectangle about 1/2 inch thick. Cut dough into 24 biscuits.
- Remove skillets from the oven. Arrange 12 biscuits side-by-side in each, their edges touching.
- Return skillets to the oven and bake until biscuits are puffed and lightly browned, 15 to 20 minutes.
Nutrition Facts : Calories 122 calories, Carbohydrate 16.9 g, Cholesterol 26.2 mg, Fat 4.6 g, Fiber 0.6 g, Protein 3.2 g, SaturatedFat 2.7 g, Sodium 246.3 mg, Sugar 0.7 g
AWESOME CAST IRON BUTTERMILK BISCUITS
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.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
