FIRST and foremost, don't be intimidated. Anyone, can make biscuits. And, once you learn how, they are surprisingly quick and easy to do.
Preheat your oven to 450 and grease your cast iron skillet, if using one, with a paper towel and some shortening. I keep a container of Crisco in the fridge for this. Or spray a cookie sheet with Pam.
It is important to have all your ingredients ready to go. I measure out my buttermilk and keep it in the fridge till I'm ready to use it and the butter. Keep all dry ingredients out.
Also pull out all your utensils, measuring cups and spoons and a grater for grating your frozen butter. Don't worry if you don't have every tool, you have items in your kitchen that will work!
Ok, remove any rings and wash your hands. Also clear and clean your counter area. Make sure you have a clean, dry space to work with. Here you go.
Into your bowl dump your dry ingredients ( flour, baking soda, baking powder, and salt). Stir with fork till combined.
Take your frozen 6 Tablespoons of butter and grate on the medium side of grater. You can also cut into small pieces with a sharp knife if you don't have a grater.
Using a pastry blender or two knives, blend together the butter and the dry ingredients. After a minute or two, you will have little pea sized pieces- this is a good thing.
Now, slowly, pour about HALF of your buttermilk into the mixture. Use a fork to scrape stuff away from side of bowl and mix together. You can add more milk, but just a little at a time.
This picture shows the dough when I added a bit too much milk- see the cottage cheese consistency? I just added flour and it was fine, but wanted you to see! Too much milk add flour, too dry, add milk
Once you have your mixture the right balance ( not too sticky wet or too dry), dump it onto a floured counter and flatten it gently with your hands. Then carefully fold in half.
The purpose of folding the dough is to create layers in your biscuits. Be gentle with your dough, don't mash it down flat.
Fold that puppy over one more time- see, you're getting the hang of this! And then carefully flatten it out so you can start cutting out some biscuits.
Your dough should be about 1/2 inch thick. Don't you dare go get a ruler. These are your biscuits and they are going to be awesome. Grab your pan and bring it nearby.
Using a biscuit cutter or inverted glass, cut your biscuits and plans in the skillet or pan. Smash up any extra dough and flatten out to make as many biscuits as possible.
Once thy are all in, you can brush the tops with melted butter if you like. I did not do that this time. Throw them in the oven and bake for about 10-15 minutes. Check on them!!
Here they are out of the oven. They probably could have cooked a minute or two longer to get a bit brown. Serve warm with butter and honey. These keep in a ziplock bag for two days.
- 2.0c Flour (White Lily self-rising recommended)
- 0.0tsp Baking soda
- 1.0Tbsp Baking powder
- 0.0tsp Kosher salt
- 6.0Tbsp Butter (FROZEN) unsalted
- 1.0c Buttermilk ( very cold)