Buttermilk Biscuits

When my husband asks me to make him breakfast of course I jump on the opportunity.  With our different schedules it is rare that I can make him a good homemade breakfast.  Not to mention I could eat breakfast every meal of the day I love it!!! So on this particular morning Matt asked me for biscuits and gravy.  I found this biscuit recipe on Food Network Sandwich King, but of course I make some changes.  The key to good biscuits it not over mixing!  If you over mix your dough you will get flat and tough biscuits you don’t want that!!  Another important part of making biscuits is making sure all your ingredients are cold.  I like to cook my biscuits in a cast iron skillet it gives them this crunchy bottom that my husband loves.  If you don’t have a cast iron skillet you can cook them in the oven on a cookie sheet.

Ingredients:

4 cups self – rising flour (plus a little more for dusting)
1 stick unsalted butter
2 to 3 cups cold buttermilk
1 tablespoon vegetable oil

** NOTE if you like more salty biscuits you can use salted butter,  also if you don’t have self-rising flour here is a substitute.

Self-rising Flour (Per 1 Cup)

1 cup all-purpose flour
1 1/3 teaspoons baking powder
1/3 teaspoons salt

Directions:

Preheat oven to 425 degrees F.  Place your cast-iron skillet into the oven to pre-heat as well.  Chill a large bowl, pastry cutter, and 1 stick of butter cut into 1/4 inch cubes in the freezer before making the biscuits.

Get everything out of the freezer and get ready to work quick!  Add the flour and the butter cubes to the bowl.  Using the pastry cutter (or a fork if you don’t have a pastry cutter)  mix the butter with the flour breaking the butter in smaller pieces.  The goal is to get the butter to be pea sized.

In about three batches add start to add the buttermilk.  Add buttermilk until the dough is cohesive yet moist.  You want it to just come together.  Turn the dough out onto a floured surface and light press into a 1 inch thick round.  Using a biscuit cutter, cut out enough biscuits to fill our cast-iron skillet.

CAREFULLY add the oil to the skillet.  I leave the skillet on my oven rack and pull the over rack out so I don’t have to worry about touching the top of the oven.  Place the cutouts into the hot skillet right up against each other and brush with melted butter.  Bake until golden brown about 15 minutes.

 

We love these biscuits!  Eat them with gravy, as a sandwich, or just with butter and jam.  Gravy being my favorite way! I wish I could give you a precise gravy recipe, but I haven’t got it precise.  So next time I make gravy I am going to have my husband snapping pictures constantly so I can show sausage gravy!  It is coming!

Hope you enjoy!

~Cheers