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best buttermilk biscuits

papastu avatar
Recipe by
Stuart Grifenhagen
@papastu
Rockmart, GA

Through the years, I've searched and searched for what I believe to be a good biscuit recipe. I found this recipe a while ago, after looking for good biscuit recipes for my new Lodge cast iron. The recipe came from someone who had found it in a Lodge cookbook. And I've modified it, too! I've made these several times. And they are delicious, light and fluffy biscuits. Great with orange marmalade or peach preserves. Or a slice of sausage and mustard. Even ham and scrambled eggs. This recipe can easily be doubled to make at least 12 biscuits and be cooked in a bigger cast iron skillet.

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yield serving(s)
prep time 15 Min
cook time 17 Min
method Bake

Ingredients For best buttermilk biscuits

  • 2 c
    self-rising flour (martha white or white lily or make your own self-rising flour)
  • 1 stick
    chilled butter plus 2 tablespoons melted butter
  • 3/4 c
    buttermilk (full fat is best)
  • 3 Tbsp
    crisco, melted

How To Make best buttermilk biscuits

  • 1
    Preheat oven to 450 degrees. Place a 10" cast iron skillet in the oven to preheat
  • 2
    Measure the flour into a large mixing bowl. Make sure the butter is very, VERY cold. Using a coarse grater (or the coarse side of a box grater), grate the butter into the flour. Work quickly using your fingers to mix the butter into the flour.
  • 3
    Add buttermilk , then mix until just combined.
  • 4
    Turn onto a floured surface and using floured fingers, pat the dough to approximately 1/2" to 3/4" thick, about an 8x11" rectangle. Lightly dust the surface of the dough with flour from your fingertips, then fold the sheet of dough into thirds, like folding a letter. Repeat the patting, dusting, and folding steps at least times, or fewer if you feel the dough start to get tough. The final time, pat the dough to a rectangle slightly larger than the skillet. Use a round biscuit cutter, and cut into about 7 round biscuits. Take up the scraps to form the 8th biscuit by hand.
  • 5
    Remove the preheated skillet from the oven. Drop shortening into the skillet, then return to oven for a couple of minutes, making sure it is melted. Once completely melted, remove the skillet again, place each biscuit into the skillet and, using a fork, immediately turn to coat both sides with shortening.
  • 6
    Place the skillet back into the oven, and reduce the temperature to 425 degrees. Bake until tops of biscuits are golden brown, about 12-18 minutes.
  • 7
    Remove from oven. Brush tops with melted butter. Serve hot.
  • Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!

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