Easy Buttermilk Biscuits
From the Kitchen of Melissa Justice “Missy”
- Category
- Breads
- Makes
- 6-8 biscuits
- Oven
- 425°F
- Ingredients
- 8
- Family book
- Page 13
Ingredients
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Directions
- Preheat oven to 425
- Mix dry ingredients well
- Throw in the crisco and coat with the dry mixture as you break into smaller, coated pieces
- Continue to cut in crisco until pea size or smaller (fork or pastry cutter)
- Make a well in the center of the mixture and pour 1 cup buttermilk into well, mix using a fork until loosely combined
- If the mix is too dry, add buttermilk until mixture combines
- Be careful not to overwork dough, it should still be sticky
- Turn dough out onto lightly floured surface
- Lightly sprinkle more flour on top of dough and lightly knead a few times
- Fold the dough over several times (to create layers during baking)
- Using a lightly floured rolling pin, roll dough to 1” thick
- Cut dough with a 3” floured round cutter (pushing straight down and pulling straight up. Do NOT twist to cut or sides will not rise properly)
- Reshape and lightly flour remaining dough to cut more
- Place biscuits in a pan large enough to fit all biscuits but small enough that allows the dough to touch as the biscuits rise
- It’s ok if they touch when you first put them in the pan
- A small to midsize cast iron pan is good, as is one or two cake pans (use parchment in the bottom of cake pans so biscuits release easily
- If your cast iron is properly seasoned, the biscuits will release without problems
- Bake in the 425 degree oven for 10-12 minutes or until lightly browned on bottom and top (all ovens cook differently - Keep an eye on your biscuits the first time to guage your oven bak- ing time for future batches)
- Once lightly browned, remove from oven and lightly brush with melted butter
