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Mr. Food: Cast Iron Cleaning and Buttermilk Biscuits

Our Cast Iron Buttermilk Biscuits will remind you of dinner at grandma’s table. Especially if grandma lived in the south. In just 20 minutes, with the use of your trusty cast iron skillet, you can whip up biscuits nearly as good as she did! It’s the perfect side to any meal!

What You’ll Need

  • 3 cups self-rising flour
  • 1/2 sticks (3/4 cup) cold butter, cubed, plus 2 tablespoons melted
  • 1 cup buttermilk, chilled
  • 2 teaspoons vegetable oil

What to Do

  1. Preheat oven to 450 degrees F.
  2. Place flour in a large bowl. Using a pastry blender or 2 forks, cut in 1-1/2 sticks of cubed butter until mixture is crumbly. Gradually add buttermilk, stirring just until dry ingredients are moistened.
  3. On a lightly floured cutting board, gently knead dough (don’t over-knead). With a rolling pin, roll out dough to about 3/4-inch thickness, then fold it in half. Using a 3-inch round cutter, cut dough, re-rolling scraps once, and cut out the remaining dough into circles.
  4. Using a paper towel, wipe bottom and sides of a 9-inch cast-iron skillet with oil. Place in oven 5 minutes. (Yes, we are preheating the skillet). Carefully remove from oven and place biscuits in hot skillet and lightly brush with half the melted butter.
  5. Bake 15 minutes or until golden brown. Brush the tops with remaining butter and serve warm.

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