Sunday, March 26, 2017

Buttermilk Biscuits

I can't even remember the last time I made biscuits by hand.  It's been a looooong time.  Probably since before I've had my bread maker.  Sure, I'll make drop biscuits every once in awhile to throw on top of pot pie, but to actually roll out biscuit dough and cut it out?  It's been awhile.

I had some extra buttermilk on hand and have been wanting to try making biscuits in my cast iron, so I decided to give them a try tonight!  They weren't perfect - but they were really good, especially with a little Kerrygold butter slathered on them :)

One issue I had was that I rolled the biscuits too thin (which, maybe I wouldn't do if I had this rolling pin - *hint, hint Jason ;)  Ultimately, I ended up making two pans of biscuits - one pan I preheated in the oven, the other I did not.  Next time I will not preheat the pan.  The bottoms of the biscuits weren't burnt, but they were definitely a little more on the "done" side.  Overall, these were a hit with the family.  They weren't terribly hard to make and baked up nicely.  Just look at those layers.....

Buttermilk Biscuits
Makes 12-20, depending on the thickness and size biscuit


2 1/2 cups self-rising flour
1/2 tsp kosher salt
1/2 cup (one stick) unsalted butter, frozen
1 cup buttermilk, chilled
2 tbsp melted unsalted butter


1.  Preheat oven to 475.  Place the flour and salt in a medium sized bowl and, using the largest holes on your grater, grate the frozen butter into the flour.  Gently mix the flour and butter with your fingertips, cover and refrigerate for at least 10 minutes.

2.  Remove the flour/butter from the fridge and make a well in the center.  Pour the chilled buttermilk into the well and gently mix the batter.  (Don't be afraid to use your hands, but work quickly - you don't want the heat of your hands to melt the butter)  Once the dough starts to come together, dump it out onto a floured surface.  Knead just until the dough comes together.

3.  Sprinkle the top of the dough with additional flour and generously flour a rolling pin.  Roll the dough into a rectangle - approximately 10"x5".  Fold the dough in half, bringing one short end to the other.  Repeat this process three more times.

4.  Once the dough is rolled out and ready, brush the bottom and sides of a 12 inch cast iron skillet with some of the melted butter (you'll only use a little).  Using a biscuit cutter, cut the biscuits and place snugly into the prepared pan.

5.  Bake the biscuits for 15-25 minutes (depending on size and thickness), until the tops begin to turn golden brown.  Remove from the oven and brush with remaining melted butter.  Allow to cool slightly and serve.  Enjoy!

~ Sara :)

1 comment:

  1. Guuuuurl, I'm the same way with my brownies. Totally not an edge girl! You're going to have to teach me all about the companion planting. You know our garden is itty bitty, but I'll take all the help we can get! I love how your kiddos are always helping out when outside! You guys rock!