Cast Iron Buttermilk Biscuits

What you do with them after you make them is up to you. So many possibilities.

Buttermilk biscuits are one of those recipes that stand the test of time. They are so good with butter and jam, but they also make great canvasses for chipped beef gravy or sausage gravy. These cut dough versions also make great breakfast sandwiches with a cooked egg, some ham, and a gooey cheese.    

Ingredients

·         4 T. cold butter, divided

·         3/4 cups buttermilk

·         1 egg

·         2 cups all-purpose flour

·         2 1/2 teaspoons baking powder

·         1/2 teaspoon cream of tartar

·         1/2 teaspoon salt

Method

1.       Preheat oven to 425 degrees. Place 1 tablespoon butter in a 10-inch cast iron skillet.

2.       Place skillet in the preheated oven to heat up and melt butter, 5 to 10 minutes. Don’t let the butter burn.

3.       Mix buttermilk and eggs together in a small bowl.

4.       Combine flour, baking powder, cream of tartar, and salt in a large bowl. Rub 3 tablespoons butter with your fingers into the mixture until it is crumbly. Gently stir in buttermilk mixture until dough just starts to come together.

5.       Turn dough out onto a lightly floured work surface. Pat into a rectangle about 1/2 inch thick. Cut dough into 12 biscuits with a 3-inch ring or 9 biscuits with a 3 1/2-inch ring.

6.       Arrange the biscuits side-by-side in the skillet with the edges of the biscuits touching each other.

7.       Return skillet to the oven and bake until biscuits are puffed and lightly browned, 15 to 20 minutes.

8.       Cool slightly and enjoy.

VARIANTS

You could add some shredded cheese to the dough mixture or brush the tops of the biscuits with butter when done. But honestly, the only thing these biscuits really need is a good sausage gravy poured over the split halves.