Buttermilk biscuits

Preheat oven and cast-iron frying pan to 450ºF.

Mixing bowl, large fork:
300g. cake [or Southern all-purpose or biscuit] flour
1T baking powder
1T sugar
1t salt

Stir together.

Pastry cutter:
1 stick (4 oz). butter
1c. (8 oz.) buttermilk

Cut butter into dry ingredients. You can mash with a fork or use your fingers, but pastry cutter is best. (Get a real one! With blades, not wires.) Stir buttermilk into mix to form a soft dough. Turn out onto floured counter (or large cutting board), knead together briefly.

Rolling pin, biscuit cutter, pastry brush:
Roll dough (gently!) for evenness. Not too thin, about a half-inch high. Cut dough with large round cutter, straight down (do not twist!). Brush the tops with buttermilk (or egg or melted butter).

Bake in cast-iron frying pan at 450°F for 20 minutes.

Buttermilk biscuits baked in cast-iron frying pan.
Buttermilk biscuits baked in cast-iron frying pan.

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