. Making Dutch oven buttermilk biscuits is one of the easiest ways to impress at your next campout. After patting it out, fold the dough in half and repeat the whole process of patting and folding two more times, for a total of three folds. After a few attempts and adjusting the ingredients, this recipe will become your staple biscuit recipe! Thanks to all the butter, yogurt, and baking soda, these biscuits have no problem browning on their own without anything else brushed on top. I love my cast iron skillet and use it for just about everything. All products linked here have been independently selected by our editors. These buttermilk biscuits are made in a cast iron skillet in under an hour! I love biscuits. That's great when it comes to making chewy breads and pasta, but bad news for light and tender biscuits. Makes 12 buttermilk biscuits. Cook and stir mushrooms, onion and garlic in bacon drippings until tender, 4-5 minutes. Put your cast iron in the oven near the end of the preheat to warm … Arrange the biscuits so there is about ¼"-½" of space between each one. When William Briggs posted a photo of buttermilk biscuits in his Lodge skillet to our Facebook page, we knew we wanted to try them. Cast Iron Buttermilk Biscuits. Its also REALLY good to add about 1/2 cup of frozen blueberries to these - leave out the cinnamon and they taste a lot like scones. Wipe the bottom and sides of an 8-inch cast-iron skillet with oil. This is perfectly normal, so resist the temptation to add more liquid. I never have buttermilk, so use Cultured Buttermilk Blend by Saco Pantry, which is a powder to mix with water to make buttermilk, used White Lily flour and Crisco shortening and baked them in a cast iron 9” skillet. Remove with a slotted spoon; drain on paper towels. Born and raised in the deep south, it’s vital to know how to make a good biscuit. Just pop the skillet in a 400°F oven and bake until the biscuits are golden brown, about 20 minutes. https://www.food.com/recipe/mins-cheap-no-buttermilk-biscuits-338226 Cast iron buttermilk biscuits recipe from Southern Cast Iron. Post whatever you want, just keep it seriously about eats, seriously. https://www.yummly.com/recipes/homemade-biscuits-without-buttermilk In turn, that ratio brings a lot more moisture and acidity into the equation. We love how the tops and bottoms of these biscuits are slightly crispy and the inside stays tender and flaky. How to store and freeze. Cast Iron Skillet. That number drops to about seven when dealing with 2 1/2-inch rounds, so please bear in mind that small adjustments will greatly affect the yield. I used the basic recipe last night, and they came out tender and fluffy like a drop biscuit but with the taste of a good ol' buttermilk biscuit. https://www.recipelion.com/Bread-Recipes/Easy-Cast-Iron-Skillet-Biscuits/3 You could use a smaller skillet and get taller biscuits. Don't peek -- this will release heat from your makeshift oven and prevent the top from browning. https://mommacan.com/southern-cornbread-without-buttermilk-recipe Though it's painful to admit, this isn't necessarily because buttermilk makes the best biscuit, but because buttermilk is virtually omnipresent in our homes, as reliable as the light in the fridge. I don't think so! Drop biscuits are one of our best kitchen secrets: they come together in a flash and bake up in no time. https://www.food.com/recipe/mins-cheap-no-buttermilk-biscuits-338226 It's also wonderfully thick, with a deliciously complex flavor—a mellow tang totally unlike the sharp bite of vinegar or lemon juice splashed into a glass of milk. With a recipe designed with yogurt from the start, these biscuits will be light, tender, and flavorful even without buttermilk. https://damndelicious.net/2019/02/11/skillet-buttermilk-biscuits Not only are these Southern Cast Iron Butter Drop Biscuits completely gluten-free, they are truthfully and honestly so super yummy. By using baking soda in moderation, with baking powder for the dough's primary rise, the yogurt's acidity (and therefore its tangy flavor) shines through—the perfect counterpoint to a biscuit's buttery richness. Great with butter and honey or jelly.