On a lightly floured surface, gently knead the dough 4 or 5 times. Add remaining 1/4 cup buttermilk, if desired (I almost always do). Gradually add 3/4 cup buttermilk, stirring until the dry ingredients are moistened. Using a pastry cutter, cut in cold butter until mixture is crumbly. In a large bowl, whisk together the flour, baking powder, salt, and sugar. Step-By-Step Directions To Make Skillet Biscuits Let them thaw to room temperature and then heat for 10 seconds (on high) in the microwave to enjoy again. You can freeze your biscuits for 2-3 months. You can use a freezer bag or plastic wrap to store them in a dry and cool place. Remove the biscuits from the skillet once they’re completely cooled. I love my Christmas Morning Egg Casserole recipe (that you can enjoy anytime). You don’t need another starch, so add these biscuits to a protein. Other than toppings, use the biscuits as a side dish to a fantastic brunch. There’s nothing better than cutting a biscuit in half for the sole purpose of using two different toppings on either side! You can make a biscuit buffet and put a selection of jams, preserves and butters out to enjoy. Honey and butter are the classic choices, but mix it up and get creative. These are best to enjoy fresh out of the oven.
It is possible that the biscuit, once it has been cut, could get stuck in the cup. Spray the rim with a little non-stick spray before using it to cut the rolled-out biscuit dough. Using a biscuit cutter helps to seal the edges so you’ll get a nice and crisply baked side.ĭon’t have a biscuit cutter? Or don’t want to make the investment yet, you can use rim of a large cup that is about the same 2.5-inch diameter. This recipe uses a 2.5-inch biscuit cutter and you can purchase it as part of a Biscuit Cutter Set on Amazon. Living in south means that I’m making biscuits on a regular bases. You’ll also need a pastry cutter to cut the butter into your biscuit mixture.
Biscuits recipe southern how to#
Read how to clean iron cookware before you start using it and it will last a lifetime. A much more affordable option is the Lodge Cast Iron Skillet. Many people complain that it’s too heavy though – and it’s very pricey. I absolutely love it and it was a wedding gift that I’ve used since 2011. To make these biscuits, you’re going to need a great skillet! For this recipe, I used my trusted Le Creuset Cast Iron Skillet. Looking for some great topping recipes for your biscuits? Here are some of my favorites that you can make to accompany your biscuits: Time and time again, they disappear in minutes, after I bake them. I’ve made 3-ingredient buttermilk biscuits before, but the skillet biscuit is what my family continuously asks for. The contrast of the outer edges and the middle is what make them so great. The skillet cooks a little browner on the outer edge biscuits and then the center of the biscuits (the ones touching each other) are soft and pillowy. The skillet provides extra texture that you can’t get from other types. Like every other biscuit recipe, they’re baked in the oven. When there are so many types of biscuits, you’re probably wondering what makes skillet biscuits so great – right? I did before I tried them. Once you try this Homemade Skillet Biscuit recipe, you’ll be a believer too. When they’re fresh out of the oven, in that hot skillet, they’re just begging for some butter and honey. It’s the type of biscuit that your Grandmother served and instantly makes you feel cozy.
I love any biscuit you put in front of me, but there’s something extra special about a great skillet biscuit recipe. There are so many different ways to make biscuits and they’re a staple on our family table.
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