Buttermilk Biscuits

Updated: 2 days ago

by Savannah Ray

Total 20 minutes

Makes 12 Biscuits

Simple ingredients, made the old-fashioned way. There is nothing better than hot biscuits fresh out of the oven.

Ingredients

3 1/2 cups all-purpose flour, my favorite is from Barton Springs Mill

1 1/2 teaspoons ancient sea salt, I prefer Redmond or Jacobsen

4 teaspoons baking powder

1 teaspoon baking soda

10 tablespoons cold butter, cut into small cubes

1 1/2 cup buttermilk

Preheat the cast-iron skillet in the oven at 450 degrees.
Mix dry ingredients in a medium-sized bowl.
Use a pastry cutter to cut in cold, cubed butter. The mixture should resemble coarse crumbles. Make a well in the center of your ingredients in the bowl, then add buttermilk.
Stir until all the dough starts to pull away from the sides of the bowl. This should only take about 30 seconds.
Turn the dough out onto a lightly floured countertop. Knead gently until the dough comes together and is no longer sticky. Roll the dough with a lightly floured rolling pin until it is 1/4 inch thick for plain biscuits, 1/2 inch thick for tea biscuits, or 1 inch thick for large fluffy biscuits.
Cut the dough into rounds using a lightly floured biscuit cutter. Do NOT twist the cutter when you cut your biscuits.
Remove the hot cast-iron skillet from the oven.
Place each biscuit onto the skillet and return to the oven for 7-10 minutes.
Once they are golden brown, remove and serve.