I've always wanted to make really delicious biscuits. I've never really known the tricks and I've always been jealous of women who could bake really well. For some reason, I felt like if I could master biscuits, I would be finally be a
05Combine all the dry ingredients together and then cut in the butter. Cut in until the butter is about pea-sized, relatively well mixed in. Add buttermilk. Add slowly until you have just enough where the dough separates from the sides of the bowl. Stir until just combined and roll it out onto a well-floured surface. If it seems a little dry here, that’s ok. The wetter the dough, the more difficult it is to work with.
06Before kneading, cover with some flour. Knead a couple of times and flatten out to about 3/4″ to 1″ thickness. (Honestly, the thicker the better, because they rise so beautifully!) Using a biscuit cutter, or just a glass cup, cut out biscuits. Press straight down, don’t twist the cup/cutter.
07Place biscuits in the cast-iron skillet and be sure biscuits are touching. You can use whatever size cutter you want, just be sure the biscuits are touching on each side. This makes them rise better!
08Bake at 500ºF for about 8-10 minutes. At about the 6-minute mark, take the skillet out of the oven and brush the biscuits with melted salted butter. You pretty much have to brush the tops with butter. This is an integral part of the baking process. And be liberal with it, brush on the sides of the biscuits if they are showing. This proves the biscuits with so much flavor once they are done!
09Different ovens may react differently, so please be sure to watch the biscuits carefully. They don’t take that long to cook and can go from perfect to burnt very quickly. If you use a small size biscuit cutter, be away they will bake fast! Don’t let the tops get too brown because you want the biscuits to stay light and fluffy inside and not get overcooked!
10To finish, throw on some bacon, eggs, sausage, jelly, whatever! They are delicious!