Buttermilk Biscuits are the ultimate comfort food. Buttery, soft, warm, delicious, great with everything…could anything be wrong with this scrumptious food?? I wanted these biscuits to be perfect, so I researched an already developed recipe from Food.com and baked them in a Cast-Iron skillet instead of on a baking sheet. Using a cast-iron skillet gives everything more flavor and looks like picture perfect home-cookin’! I also personally love my biscuits BIG so I made 7, but if you like yours smaller, this recipe will make up to 10 biscuits. Enjoy the best biscuits south of the Mason-Dixion line! ;)
Cast-Iron Buttermilk Biscuits
- 2 Cups all-purpose Flour
- 6 Tablespoons Butter
- 1 Tablespoon Baking Powder
- 1/4 teaspoon Baking Soda
- dash of salt
- 1 cup buttermilk
Preheat oven to 450.
Combine all ingredients (except the Buttermilk) making sure your Butter is cold and cut into squares. Using a food processor, pulse the mixture 6-7 times or until it seems crumbly. It is important not to over work the flour because that will make for a tough dough!
In a bowl, gently incorporate the Buttermilk being careful not to over mix.
Transfer the dough from the bowl to a clean, floured surface. Pat down the dough to about 1/2 inch thick. Fold in half. Pat down again and fold in half. Do this about 5 times.
Cut the large rectangle of dough into 7 strips. Fold each one in half and lay into a greased cast-iron skillet.
Pop in the oven for about 10-12 minutes or until golden brown on top.
© Nimai\'s Cookbook
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