If you are like me and have struggled making biscuits, then I have just the recipe for you!! No fuss, no real work, and most importantly, NO rolling them out! Light, fluffy, and abounding with flavor which as you know is a MUST for us Louisiana folks. Join me in the kitchen won’t you?!?
* 2-1/3 cups self-rising flour
* 8 teaspoons sugar – you are going to have to trust me on this one…. we aren’t making sweet cakes I promise
* 1 tsp salt
* 1 stick unsalted butter (don’t you dare try to save a few calories here, get the REAL butter)
* 1 cup all purpose flour for shaping
* 1-1/3 cups buttermilk **my note**1/2 buttermilk and 1/2 whole milk OR make your own butter milk by adding 1 T lemon juice per 1 cup milk and allow it to sit 10 minutes is almost always better as really rich buttermilk such as that from MTSU will make your biscuits heavy and oily.
- Preheat the oven to 425 degrees F and arrange the shelf slightly below the center of the oven.
- Take the butter wrapper (while leaving the butter in the fridge until needed) and use it to grease the inside of a standard well seasoned cast iron skillet. **my note** the cast iron skillet is pivotal! Crispy bottoms, tender middles, and flaky tops.
- In a large mixing bowl, stir together the flour, sugar, and salt. Grate the stick of butter directly into the flour and stir with a fork so that it is coated evenly.
- Gently stir in the buttermilk with your fork. The dough should be quite wet. Think a very thick waffle batter.
- Spread the all purpose flour out on a cookie sheet.
- With a spoon, scoop evenly sized portions of dough into the flour making sure they do not touch each other.
- With floured hands, coat each portion of dough with the flour to prevent them from sticking to your hands. Pick the portion up and move from hand to hand until all the excess flour is removed. BE GENTLE.
- Place each floured biscuit portion into the skillet, making sure that they are scooted next to each other. You know, like they are dating! This will help the biscuits to rise up nice and fluffy.
- Place the skillet on the middle shelf of your preheated oven. Bake until lightly browned, about 20-25 minutes.
- Brush the tops of your biscuits with melted butter (hush now, it is a healthy fat) and pop them back into the oven for an other 5 minutes or so until nicely browned.
- Transfer those puppies to a plate then invert them again so they are right side up. I prefer to have my bread basket lined with a clean towel so that they do not get dry nor wet yet stay warm and extra yummy!
- Serve hot with, you guessed it, some more butter (because there is no such thing as too much butter) and slather with honey or home crafted jam.
Enjoy my peeps!