Awesome Cast Iron Buttermilk Biscuits
flour, all purpose variety
salt, kosher variety
sweet butter, salted, frozen and shredded
1/2 - 3/4
fresh buttermilk, very cold
sweet butter, salted
2Gather your ingredients.
3Chef’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.
4Add the flour, salt, and baking powder to a large bowl.
6Mix the sour cream into the flour.
7Place the 3 additional tablespoons of butter in the skillet.
8Place over low, heat and allow the butter to melt.
9Place a rack in the upper-middle position, and preheat the oven to 450f (232c).
10Remove the frozen, grated butter from the freezer, and add to the flour mixture.
11Use a pastry cutter or two knifes to cut the butter into the flour.
12Chef’s Note: You should have small bits of butter, mixed in with the flour.
13Mix in the cold buttermilk, and incorporate using a fork, until the dough is a bit crumbly, but not overly wet.
14Remove the dough from the bowl, and add to a lightly floured surface.
15Use your hands to shape and pat the dough out to 1-inch (2.5cm) thick.
16Chef’s Tip: Work the dough a little as possible. The more you work the dough, the tougher the biscuits will be.
17Use a biscuit cutter, and cut out round biscuits.
18Raise the heat under the skillet to medium high, and allow the butter to begin to simmer.
19Remove the skillet from the stovetop, and add the biscuits.
20Chef’s Note: If you want, brush the tops of the biscuits with some additional butter.
21Place into the preheated oven, and bake until nice and golden brown, about 14 to 16 minutes.
23Leave 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.
24Keep the faith, and keep cooking.
Originally Posted: Fri, Feb 19, 2016