Skillet Buttermilk Biscuits Food

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.

SKILLET BUTTERMILK BISCUITS

Steps:

• Preheat oven to 450 degrees F. Lightly oil a 10 1/2-inch square cast iron skillet or coat with nonstick spray. In a large bowl, combine flour, baking powder, salt and baking soda. Grate butter using the large holes of a box grater. Stir into the flour mixture. Add buttermilk and stir using a rubber spatula until a soft dough forms. Working on a lightly floured surface, knead the dough 3-4 times until it comes together. Using a rolling pin, roll the dough into a 9-inch square, trimming the edges to create an 8-inch square. Using a sharp knife, cut dough into 9 or 12 square biscuits. Place biscuits onto the prepared cast iron skillet. Place into oven and bake for 16-19 minutes, or until golden brown. Serve warm.

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.

IRON SKILLET BUTTERMILK BISCUITS

Steps:

• 1. Sift together dry ingredients, flour , baking powder, salt,(sugar optional), in a large bowl. Reserve 1/4 cup for rolling dough on counter.
• 2. After Dry Ingredients are sifted, make a well in the center of the flour mixture. Start incorporating the Crisco and Milk until blended. Use your hands (take off rings first). Then when all are blended add flour.
• 3. DO NOT OVER WORK THE MIXTURE, THE BISCUITS WILL BECOME TOUGH!
• 4. Spread reserved flour on counter and spread into about a 12 inch rectangle. Dump bowl of biscuits on the floured surface. Gently knead and hand roll into a twelve inch circle. Cut with biscuit cutter or top of clean glass. You can also, pinch off the biscuits from the bowl and roll in palm of your hands. This is the way that Momma did them. Personal Preference.
• 5. Make sure that you have already heated your oven to 450 degrees. Use Real Butter to Grease the Inside of your Iron Skillet really well.
• 6. Place the finished biscuit dough into the iron skillet, crowded together. Should make at least 10 nice sized biscuits. I butter tops of Biscuits one they are removed from the oven. Let them rest for 1 minute and then serve on platter or plate.
• 7. Serve with Apple butter and or Jelly, or just slather with butter and top with honey. Fix you a pan of sausage gravy, they are a staple dish around here. Enjoy! Happy Cooking

SKILLET BISCUITS

Steps:

• Mix together dry ingredients in a large bowl.
• Cut in shortening or butter.
• Add and lightly mix buttermilk.
• Turn dough onto a floured surface and knead gently for 1/2 minute.
• Pat the dough to a thickness of 1/4 inch.
• Cut with a biscuit cutter (or knife, depending on what shape you like).
• If you want to bake the biscuits, bake 10-12 minutes at 450.
• For skillet biscuits:.
• Cook the biscuits on a lightly greased hot skillet/griddle about 1 inch apart.
• Use your best judgement as to the heat - I generally use a more moderate flame and brown biscuits 3 to 4 minutes each side, though the original recipe says to brown them for 5-7 minutes each side over high heat.
• As mentioned above - the biscuits will not be light and fluffy like with baked biscuits - so don't wait for them to rise and be puffy. They will be more dense.
• The best approach is to keep an eye on them and turn them when they are browned and dry-looking on one side before turning them over.