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Making biscuits used to scare the heck out of me. I’d follow the directions on the recipe, but somehow they would come out of the oven as hard as a hockey puck. So, for a long time, I decided that I’d never make a good biscuit. And for years, I didn’t try. And I’d laugh, because biscuits can’t be that hard to make.
But, they were for me.
I finally decided to try again. I got out a recipe and planned to make my grandmother proud. After all, she was the queen of making biscuits. She could whip up a sheet and have them in the oven before I even got done washing my hands for lunch.
My grandmother lived in Tennessee, and in the South, biscuits are a staple–a way of life, especially at her table. She was an expert–so much that they even talked about her biscuits at her funeral.
There is some serious comfort in a warm biscuit with a spoonful of whipped butter melting on top. In fact, I think buttermilk biscuits might be one of the top things in this world that bring me comfort.
I recently broke out my cast iron skillet, and hoped to try some recipes in it. Why not biscuits? I was pleasantly surprised at the outcome. I buckled down and tried the recipe a few times, only to find out that I really could make some delicious biscuits without significant effort, and I didn’t have to throw them onto the ice rink for the hockey players.
If you’re nervous about biscuits, try this recipe, and I know you’ll be pretty darn happy.
The printable recipe, with measurements, is listed at the end of the post.
Step 1: Add the flour, sugar, baking powder, and salt to the bowl. Mix it together and add softened butter. Start mixing the butter in with a fork until it creates little pea shapes in the flour. You can see in the picture below what it will start to look like.
Step 2: Create a little valley in the middle and add the liquid buttermilk. Stir until the entire mixture is combined. Most of the time, I don’t need to add any extra buttermilk, but on occasion, if the mixture seems a little dry, add a teaspoon of buttermilk at a time. Once the mixture is combined and a tad sticky, you can set it out on the counter to press the dough out into biscuits. Try not to overwork it, because the biscuits might become a little too hard when they bake.
Step 3: I place either Glad Press’n Seal, or wax paper down on the counter, and add a little flour. I usually press it out with a little flour on my hands, as well. I press it out until it is about 1-inch thick. My grandmother had a little cookie cutter to cut the biscuits. It looked older than me and worked perfectly. I didn’t have that, so instead, I grabbed a small Tupperware cup from the cabinet and used it. It was the perfect size for biscuits.
Step 4: Add the dough to a buttered skillet or baking sheet and bake for 20-25 minutes on 425-degrees.
When they are golden brown on the top, they are done!
If you’re nervous about creating a hard biscuit, never fear, this recipe will give you the confidence to bring comfort right into your kitchen. And there’s nothing yummier than a warm biscuit with some butter and jelly on top.
- 2 cups flour
- 1 tsp. sugar
- 1 Tbsp. baking powder
- 1 tsp. salt
- 8 Tbsp. butter (softened)
- 3/4 cup liquid buttermilk
- Preheat oven to 425-degrees.
- Mix the flour, sugar, baking powder and salt together in a medium-sized bowl.
- Add the butter and mix into the flour until you end up with little pea-sized bits.
- Add the buttermilk and stir until blended.
- Place the dough on a floured surface and flatten out to about 1-inch thick.
- Cut out the biscuits and place into a buttered iron skillet or onto a baking sheet.
- Bake for 20-25 minutes, or until golden brown.