Best Delicious Cowboy Biscuits Recipes

OLD FASHIONED BISCUITS AND GRAVY - COWBOY KENT ROLLINS

Steps:

• Preheat the oven to 350 degrees F. Lightly butter a 12 inch dutch oven, cast iron skillet or baking pan
• In a large mixing bowl combine the flour, salt, sugar, baking powder and cream of tartar.
• With a pastry cutter or fork, cut the butter into the flour mixture until the butter chunks break down slightly. You don't want to work it to a cracker crumb consistency, but leave some larger butter flakes.
• In a small bowl combine the egg and buttermilk. Stir into the flour mixture just until combined. The dough will be a little sticky. You should be able to see the butter pieces in the dough.
• Turn the dough out onto a generously floured surface. Flour your hands and knead the dough 10 to 15 times. If the dough is still tacky, knead in a little more flour to form a soft dough.
• Pat or roll the dough out to about ¾ to 1-inch thick. Cut with a biscuit cutter.
• Place the biscuits in the skillet, dutch oven or baking sheet. Bake for 10 to 15 minutes or until a light golden brown on top and bottom. Brush the tops with melted butter and serve immediately.

COWBOY BISCUITS

Steps:

• Sift 4 cups of flour into a large bowl.
• Make a hole in the center of the flour.
• Mix and sift into hole 1 cup flour, sugar, baking powder, baking soda and salt.
• Mix yeast with the 3 tablespons of warm water.
• Then pour buttermilk, oil and yeast mixture into the same hole as sifted mixture.
• Mix well.
• Cover tightly and let stand in refrigerator for 3 hours.
• Pinch off balls of dough the size you want your biscuit to be and place into a greased pan.
• Bake at 400* for 10-12 minutes.
• The recipe states that the dough will keep 5-6 days in the refrigerator. I cook all of the dough the same day so I don't know how well it keeps.

CAST IRON BUTTERMILK BISCUITS

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.