- 1 ½ C all-purpose flour
- 1 T baking powder
- ½ tsp baking soda
- ¼ tsp salt
- 2 T cold butter
- ¾ C buttermilk
- ¼ C additional flour
- Sift dry ingredients into a bowl.
- Cut cold butter into mixture using a pastry cutter or fingertips until mixture looks crumbly.
- Add buttermilk and stir briefly with a fork until just combined.
- Place dough on lightly floured surface and squeeze top and sides of dough together creating a disk shape.
- Fold dough in half, mold into disk shape, repeat process of folding/molding two times.
- Roll or pat dough about 3/4 to 1 inch thick.
- Using a 2-inch round cutler, cut biscuits, cutting straight down.
- Avoid twisting motion!
- Re-roll remaining dough to continue cutting out biscuits.
- Place biscuits into a warm lightly oiled 9-inch cast iron skillet.
- Tops can be brushed with milk, buttermilk or butter to the tops to brown during baking.
- Bake in brick oven at 450° for 10-12 minutes.
- Rotate skillet several times during baking process for even browning on biscuit tops.
- Best served warm!
- I use only real buttermilk for this recipe. The flavor is much better!
- Use extra buttermilk up by simply making more batches of biscuits and freezing them.
- To freeze biscuits, just place cut out biscuits on a parchment lined cookie dough tray and put in freezer 1-2 hours or until biscuits are completely frozen. Then place in an airtight container or plastic sealed bag and store in freezer until you are ready to bake.
- Bake frozen biscuits toward from of brick oven and bake about 10 more minutes at 425° until biscuits are done.