I can't believe I haven't shared these yummy biscuits with you guys yet. They are staple around our house. For breakfast or dinner we eat these like they are going out of style. I had tried quite a few biscuits recipes looking for exactly what we like fluffy and moist. You can make anywhere from 7 to 16 of these gems. In the pic below I made only 7 monster size ones in my 12 inch cast iron. Any sided pan will work. Just try these babies! :)
one year ago: Eggnog Muffins
- 4 cups all-purpose flour
- 1 Tablespoon baking powder
- 1/2 teaspoon baking soda
- 1 1/2 teaspoon salt
- 7 Tablespoons butter, unsalted & chilled plus more for greasing
- 2 Tablespoons shortening
- 2 cups buttermilk, chilled
- *Preheat oven to 450 degrees F. Diced 6 Tablesppons of cold butter, return to fridge. Grease cast iron skillet (I use 2 12 inch for 14 biscuits) or sided baking pan with butter.
- In a large mixing bowl combine flour, baking powder, baking soda, & salt. Work fast using your fingers rub in chilled butter and shortening into dry ingredients until mixture looks like crumbs (You don't want the fats to melt). Make a well in the center and pour in well chilled buttermilk. Stir until it just comes together (dough will be sticky!).
- Rub a little flour on your hands and divide out dough to desired portions. YOUR HANDS WILL BE SUPER MESSY, this is okay. OR you can turn dough onto a floured surface and knead one to two times and then pat out to a square about 2 inches thick. With a pizza cutter cut biscutis out to desired amount (When I do this method I make 16.)
- Place biscuits in skillets or pan just barely touching each other. Bake for 15 to 20 minutes until bicuits are golden on top. In the last few minutes of baking, brush the tops with the last Tablespoon of butter. Enjoy!
Makes 7 to 16 biscuits
Adapted from: Good Eats: The Early Years