Cast Iron Buttermilk Biscuits
Cast iron buttermilk biscuits are a southern staple tradition! Made with a handful of staple pantry items, you'll have warm, buttery biscuits to serve in forty minutes. This recipe yields four big fluffy biscuits, perfect for a quick breakfast or brunch!
Equipment
- Grater
- Oven
- Sifter
- Mixing Bowl
- Pastry Brush
- Cast Iron
Ingredients
- 2 cups Flour
- ¼ cup Flour for kneading
- 1 teaspoon Baking Powder
- ½ teaspoon Salt
- 1 tbsp Sugar
- ¼ cup Frozen Butter reserve 1 teaspoon for cast iron baking
- 1 cup Buttermilk
- 1 Egg
- 1 teaspoon Mayo
Instructions
- Place butter in the freezer at least a half hour before baking.
- Preheat the oven to 375 degrees and place lightly oiled cast iron into the oven.
- Sift dry ingredients and set aside.
- Next, take frozen butter and with a grater, grate the butter into the dry ingredients.
- Slowly pour buttermilk into dry ingredients and begin hand mixing your dough. Add small amounts of flour (as needed) until dough ball forms.
- Transfer to a lightly floured surface and knead dough for 15-20 seconds.
- Using a floured cookie or biscuit cutter, cut the dough to make the four biscuits.
- Remove hot cast iron from oven and use remaining butter to heat and coat the cast iron. Place biscuits into cast iron and leave no space in between.
- Take your egg as well as mayo and brush the top and sides with the mixture.
- Bake for 25-35 minutes depending on oven and preferred brownness. Enjoy!