Cast Iron Biscuits
The importance of food in African American history cannot be overstated. Buttermilk Cast Iron Biscuits are a holy Southern staple offered at every meal.
These homemade butter biscuits are just as flaky as store-bought butter biscuits, but they’re created using simple ingredients at home. To prepare this wonderful flaky biscuit recipe, all you need is flour, butter, milk, salt, baking powder, and a pinch of sugar.
Cook the biscuits in the oven in a cast iron skillet so that the top and bottom are extremely crispy. Brush the tops of the biscuits with melted butter when they come out of the oven for the perfect sparkling biscuit topping.
Cast Iron Biscuits
Ingredient
Ingredient
Instructions
Instructions
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Freeze butter for at least half an hour before baking.
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Set aside the dry ingredients after sifting them.
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Next, take frozen butter and shred it into the dry ingredients with a grater.
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Begin hand mixing the dough by slowly pouring buttermilk into the dry ingredients. Add flour in little amounts (as needed) until a dough ball forms.
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Knead the dough for 15-20 seconds on a lightly floured surface.
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Cut the dough into four biscuits with a floured cookie or biscuit cutter.
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Remove the hot cast iron from the oven and heat and coat it with the remaining butter. Place biscuits in cast iron with no space between them.
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Brush the top and sides of the cake with the egg and mayonnaise mixture.
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Depending on the oven and desired brownness, bake for 25-35 minutes. Enjoy!
Servings 4
- Amount Per Serving
- Calories 392kcal
- % Daily Value *
- Total Fat 20.19g32%
- Cholesterol 52.9mg18%
- Sodium 343.1mg15%
- Total Carbohydrate 45.8g16%
- Sugars 4.2g
- Protein 7.2g15%
- Vitamin A 19 IU
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Butter is one of the most vital components of a great biscuit recipe. In order for the dough to have the right texture and bake up with those lovely layers, you'll need to use cold hard butter in little bits.
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