Buttermilk Biscuits

Source: Taste of Southern

Click here to read about my experience making this recipe for my state meal challenge!

Servings: 4

Total time: 30 minutes

INGREDIENTS

• 4 cups all-purpose flour
• 2 Tbs baking powder
• 2 tsp salt
• 1 ½ cups buttermilk
• ¼ cup butter, cold
• Melted butter to brush on top

DIRECTIONS

• Preheat the oven to 500 degrees F.
• Lightly grease a cast-iron skillet. 
• Sift the flour, salt, and baking powder together in a bowl and set aside.
• Into the bowl of a stand mixer, use the widest holes of a cheese grater to shred the butter. Add the buttermilk and mix for a few seconds to combine.
• With the mixer on low, add the flour mixture gradually until it forms a ball of dough mostly mixed together. You likely won’t use all the flour.
• Fold the dough over itself a couple of times, then knead on a floured surface until just smooth–don’t overwork it! 
• Clean your hands, dust them with flour, and then pinch off about a golf-ball-sized piece of dough. 
• Roll the dough between your hands to smooth it out but don’t over work. Then roll it in a little flour before using your hands again to flatten the ball slightly.
• Arrange the biscuits in the cast-iron skillet as you go, the sides touching each other. Use the back of your fingers to gently press the tops a little flatter.  
• When the skillet is full or all the dough is used, put the pan in the oven and bake until lightly browned on top, about 10 to 15 minutes.
• Brush the tops with butter and let them rest for a few minutes before serving warm with sausage gravy.

NOTES

• Instead of combining flour, baking powder, and salt, you can just use 4 cups of self-rising flour.
• If you want more uniform-shaped biscuits, you can roll out the dough and use a biscuit cutter to cut out circles, then bake on a greased baking sheet instead of in a cast-iron skillet.