Recipe: Cast Iron Buttermilk Biscuits
Print RecipeIngredients
2 cups all-purpose flour, plus more for dusting
1 tablespoon baking powder
½ teaspoon baking soda
1 teaspoon kosher salt
4 tablespoons (½ stick) very cold butter, cut into ½-inch pieces, plus 3 tablespoons melted butter, for brushing
4 tablespoons very cold vegetable shortening, cut into ½-inch pieces
1 cup cold buttermilk (either low-fat or whole buttermilk is fine)
Tools
Resources
The Field Method for Cast Iron Care
Instructions
Preheat the oven to 400°F.
In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Add the cold butter and shortening to the dry ingredients. Using your hands, two forks or a pastry blender, cut the butter and shortening into the flour until the mixture resembles a coarse meal. (By "cutting," we mean rub the butter and shortening into smaller pieces that are coated in the dry ingredients.)
Add buttermilk and stir gently with a large spoon until mixture just comes together. The dough will be sticky and a little shaggy, that's okay!
Transfer the dough to a floured cutting board and pat into a rectangle. Cut the dough into four equal pieces. Stack all four pieces on top of one another. Gently press down on the stacked pieces of dough, then roll into a rectangle that's about 1-inch thick.
Using a sharp knife, cut the dough into 8 equally sized squares. (You can trim the sides of the dough if you'd like to make these biscuits very uniform, but that's not necessary.)
Arrange the biscuits in a greased No.8 Field Skillet so that they're just touching each other. Brush with butter and bake for approximately 15 minutes or until lightly browned.
Remove the biscuits immediately after baking, and place on a clean kitchen towel. (This will prevent the bottoms from cooking any further in the hot pan.) Transfer the cloth and biscuits back to the skillet to keep warm until ready to serve.