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Southern Buttermilk Biscuits baked in an old fashioned iron skillet. Light, fluffy and pure heaven.
Measure flour into a large bowl, add shortening and cut into flour. I find using my hand helps to thoroughly mix the shortening better. You can use a pastry blender which works just as well. Add the buttermilk and lightly mix dough just until it starts to come together. Turn biscuit dough onto a floured surface and lightly knead. Make sure not to overwork the dough or it will result in tough biscuits. Pat into a circle about 1/2 thick. If you like higher biscuits then leave the dough a bit thicker. Use a glass or biscuit cutter to shape the biscuits. Gently press the floured glass or biscuit cutter into the biscuit dough and push down the cutter or glass—never twist, because twisting will end up sealing the sides of the biscuits, preventing from rising. So always remember just push the glass straight down and lift.
Cut all of the biscuits out and place each biscuit in a large cast iron skillet, touching each other. Make a fist and using your knuckles, push down on each biscuit, making an indention. Why do I do this, you ask? Because that’s what Paula Deen does. Then brush melted BUTTER all over the biscuits. You can see where you pressed down all that melted butter just pools together. Bake in a preheated 400-degree oven for 12- 15 minutes or until golden brown on top. When biscuits are done, remove from oven and brush with more melted butter—real butter, not margarine. Cool, split each biscuit with a fork and serve.
4 Comments
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The Suzzzz on 2.14.2012
I’ve used this Paula Deen recipe a lot and it really works great. I fold mine a little differently to minimize working the dough but maximize the flaky layers, but it really is a wonderful and simple recipe.
Mommy's Kitchen on 6.16.2010
Hi Humble Pie I am so glad you liked them. I love Buttermilk Biscuits and this is a simple recipe. I usually dont grease my skillet since it is seasoned well. But a quick spray of baking spray works great. Glad you liked them.
Humble Pie on 6.6.2010
OK, I used a light mist of Pam in the bottom of the skillet. I am most impressed with these biscuits!! Absolutely yummy, f’laky and high, and your typical southern-style biscuit. I served them with eggs, bacon, and grits, and had blackberry jam and honey to go with them–and plenty of butter, of course…
Humble Pie on 6.6.2010
Does the skillet need to be greased at all?
Delicious-sounding recipe. I am always on the lookout for a better biscuit resipe. and I love the idea of using my cast iron skillet…