Awesome Cast Iron Buttermilk Biscuits Food

AWESOME CAST IRON BUTTERMILK BISCUITS

Steps:

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

CAST IRON BUTTERMILK BISCUITS

Steps:

• Preheat oven to 425 degrees F (220 degrees C). Place 1 tablespoon butter in two 10-inch cast iron skillets.
• Place skillets in the preheated oven to heat up and melt butter, 5 to 10 minutes.
• Mix buttermilk and eggs together in a small bowl.
• Combine flour, baking powder, cream of tartar, and salt in a large bowl. Rub in remaining 6 tablespoons butter with your fingers until mixture is crumbly. Gently stir in buttermilk mixture until dough just starts to come together.
• Turn dough out onto a lightly floured work surface. Pat into a rectangle about 1/2 inch thick. Cut dough into 24 biscuits.
• Remove skillets from the oven. Arrange 12 biscuits side-by-side in each, their edges touching.
• Return skillets to the oven and bake until biscuits are puffed and lightly browned, 15 to 20 minutes.

BUTTERMILK BISCUITS

Steps:

• Preheat the oven to 450 degrees F. Place a 10 1/2-inch cast-iron skillet in the oven to heat.
• Add the flour to a large bowl. Use your hands or a pastry cutter to work the shortening into the flour until the crumbs are the size of large peas.
• Slowly pour in the buttermilk, then mix with your hands until the mixture starts to form a dough. Add buttermilk if it feels too dry. As soon as the dough comes together, transfer to a floured work surface. Press the dough into a square and fold it over itself to create layers, using additional flour to keep the dough from sticking. Shape into a 1/2-inch-thick rectangle. Use a 2- to 3-inch biscuit cutter to cut out biscuits, rerolling the scraps to use all the dough.
• Take the skillet out of the oven and add 2 tablespoons melted butter. Place the biscuits in the skillet, then lightly brush the tops with the remaining butter.
• Bake until lightly golden brown, 15 to 17 minutes. Let cool for a few minutes, then serve.

BUTTERMILK DROP BISCUITS

Steps:

• Preheat the oven to 450°F.
• In a mixing bowl, add the flour, baking powder, baking soda, sugar, cream of tartar, and salt. Stir the dry ingredients together.
• Make sure you are using cold butter or shortening, and cut into the dry mixture with a pastry blender, fork or knife method. The mixture will have a coarse crumb consistency when you are ready for the next step.
• Pour in the buttermilk, and stir just until everything is blended. Take care not to overmix.
• Drop Biscuit Pan method: If you have a drop biscuit pan, spoon in the dough into each well, filling it pretty full. I used a 7 well cast-iron pan. If you don't have a pan - see the next step.
• Skillet or Griddle method: Mound the dough into about 7 biscuits onto your griddle or in your skillet. (Make sure these are oven-proof!).
• Bake for 15-18 minutes or until golden brown.
• Variations: For parsley biscuits, add 2 tablespoons of chopped fresh parsley. For a garden vegetable biscuit, add 2 tablepoons finely grated carrots, 1 tablespoon of chopped fresh parsley, and 1 tablespoon of finely chopped green onion.