awesome cast iron buttermilk biscuits

How To Make awesome cast iron buttermilk biscuits

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  Step 1
  PREP/PREPARE
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  Step 2
  Gather your ingredients.
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  Step 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.
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  Step 4
  Add the flour, salt, and baking powder to a large bowl.
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  Step 5
  Add the sour cream.
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  Step 6
  Mix the sour cream into the flour.
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  Step 7
  Place the 3 additional tablespoons of butter in the skillet.
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  Step 8
  Place over low, heat and allow the butter to melt.
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  Step 9
  Place a rack in the upper-middle position, and preheat the oven to 450f (232c).
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  Step 10
  Remove the frozen, grated butter from the freezer, and add to the flour mixture.
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  Step 11
  Use a pastry cutter or two knifes to cut the butter into the flour.
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  Step 12
  Chef’s Note: You should have small bits of butter, mixed in with the flour.
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  Step 13
  Mix in the cold buttermilk, and incorporate using a fork, until the dough is a bit crumbly, but not overly wet.
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  Step 14
  Remove the dough from the bowl, and add to a lightly floured surface.
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  Step 15
  Use your hands to shape and pat the dough out to 1-inch (2.5cm) thick.
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  Step 16
  Chef’s Tip: Work the dough a little as possible. The more you work the dough, the tougher the biscuits will be.
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  Step 17
  Use a biscuit cutter, and cut out round biscuits.
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  Step 18
  Raise the heat under the skillet to medium high, and allow the butter to begin to simmer.
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  Step 19
  Remove the skillet from the stovetop, and add the biscuits.
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  Step 20
  Chef’s Note: If you want, brush the tops of the biscuits with some additional butter.
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  Step 21
  Place into the preheated oven, and bake until nice and golden brown, about 14 to 16 minutes.
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  Step 22
  PLATE/PRESENT
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  Step 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.
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  Step 24
  Keep the faith, and keep cooking.
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