Best 5 Awesome Cast Iron Buttermilk Biscuits Recipes

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.

CHEF JOHN'S BUTTERMILK BISCUITS

Steps:

• Preheat oven to 425 degrees F (220 degrees C).
• Line a baking sheet with a silicone baking mat or parchment paper.
• Whisk flour, baking powder, salt, and baking soda together in a large bowl.
• Cut butter into flour mixture with a pastry blender until the mixture resembles coarse crumbs, about 5 minutes.
• Make a well in the center of butter and flour mixture. Pour in 3/4 cup buttermilk; stir until just combined.
• Turn dough onto a floured work surface, pat together into a rectangle.
• Fold the rectangle in thirds. Turn dough a half turn, gather any crumbs, and flatten back into a rectangle. Repeat twice more, folding and pressing dough a total of three times.
• Roll dough on a floured surface to about 1/2 inch thick.
• Cut out 12 biscuits using a 2 1/2-inch round biscuit cutter.
• Transfer biscuits to the prepared baking sheet. Press an indent into the top of each biscuit with your thumb.
• Brush the tops of biscuits with 2 tablespoons buttermilk.
• Bake in the preheated oven until browned, about 15 minutes.

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.

GRAPEVINE KENTUCKY BUTTERMILK BISCUITS

Steps:

• Preheat the oven to 425 degrees F. Place heavy cast-iron skillet into oven to preheat. Chill a large mixing bowl, pastry cutter, flour and 1 stick butter in the freezer 15 minutes before assembling the biscuits.
• Add the flour to the chilled mixing bowl. Working quickly, cut 1 stick butter into the flour using the chilled pastry cutter (or your fingers); the goal here is pea-size balls of butter. In batches, add in the buttermilk until the dough is cohesive yet still moist. Turn the dough out onto a floured surface and lightly press into a 1-inch-thick round. Using a biscuit cutter or business end of a dry-measuring cup, cut out 8 biscuits. (Use the extra dough to cook up a big piece of shortcake for dessert....strawberry shortcake!)
• Carefully remove the skillet from the oven and add the oil. Place the dough rounds into the hot skillet, right up against each other, and brush with the 3 tablespoons melted butter. Bake until golden brown, about 15 minutes.

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.