Buttermilk Biscuits
It's quick and easy to make light and fluffy buttermilk biscuits from scratch in just a few short minutes.
Equipment
- large mixing bowl
- round cast iron skillet
- round cookie cutter
Ingredients
- 3 cups all purpose flour
- 4½ tsp baking powder
- ¾ tsp salt
- 4 tbsp Crisco
- 1½ cups buttermilk
Instructions
- Start by preheating the oven to 500°F.
- In a large mixing bowl whisk together flour, baking powder, and salt.
- Use your hand and create a well in the center of the flour.
- Add the Crisco and place it in the well.
- Get some of the Crisco on your hand to grease the cast iron skillet, and set it aside.
- Pour the buttermilk into the well in the mixing bowl.
- Use your hand to squish together the Crisco and buttermilk, pulling in a little flour at a time from the bottom and sides of the bowl.
- Once the Crisco is broken up, start swirling your hand around the bowl, in a circular motion, pulling in more and more flour to combine with the Crisco and buttermilk.
- Continue to do this until a soft dough forms in the center of the bowl. The dough comes together very quickly.
- Once the dough has come together, grab a little flour from along the edge of the bowl and sprinkle some of the flour onto your work surface.
- Transfer the dough from the mixing bowl onto your floured work surface.
- Fold the dough over onto itself about a half a dozen times, flouring the dough if it sticks to your hand. Don't overwork the dough, fold it over onto itself just until the dough holds together.
- Pat out the dough with your hand to about a ¾ inch thickness.
- Cut out biscuits using a round cookie cutter.
- Place the biscuits onto the prepared skillet.
- Place skillet in the oven and bake biscuits for 10-15 minutes until the biscuits are a light golden brown along the top edges.
- Serve biscuits with softened butter if desired.