Recipe by Misa
This recipe is from Lodge Cast Iron, and is also featured in Cast-Iron Cooking for Dummies. It's designed to take advantage of a cast iron biscuit pan or a cast iron skillet or griddle. I used the basic recipe last night, and they came out tender and fluffy like a drop biscuit but with the taste of a good ol' buttermilk biscuit. I'll include variations from both sources in my end notes.
Top Review by dsmifs1979
I made these GLUTEN FREE and with raw milk products (I am allergic to processed/pasteurized dairy products and gluten) for breakfast: scrambled eggs, biscuits, and sausage gravy. I substituted, cup for cup, the AP flour with a GF flour blend and I used homemade raw-milk butter and buttermilk. I, too, made them on a cookie sheet, so they would flatten a little. GF baked goods seem to do best if the batter/dough is lower profile. My husband loved them and said he couldn't tell they were GF. Any recipe that is versatile enough to exchange AP flour with GF flour, without adding more leavening ingredients and messing up the texture and taste where my husband is concerned, is a GREAT recipe in my kitchen! Kudos to you!!
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 1⁄4 teaspoon baking soda
- 2 teaspoons sugar
- 1⁄2 teaspoon cream of tartar
- 1⁄4 teaspoon salt
- 1⁄2 cup butter or 1⁄2 cup vegetable shortening, cold
- 1 1⁄2 cups buttermilk
Directions See How It's Made
- Preheat the oven to 450°F.
- In a mixing bowl, add the flour, baking powder, baking soda, sugar, cream of tartar, and salt. Stir the dry ingredients together.
- Make sure you are using cold butter or shortening, and cut into the dry mixture with a pastry blender, fork or knife method. The mixture will have a coarse crumb consistency when you are ready for the next step.
- Pour in the buttermilk, and stir just until everything is blended. Take care not to overmix.
- Drop Biscuit Pan method: If you have a drop biscuit pan, spoon in the dough into each well, filling it pretty full. I used a 7 well cast-iron pan. If you don't have a pan - see the next step.
- Skillet or Griddle method: Mound the dough into about 7 biscuits onto your griddle or in your skillet. (Make sure these are oven-proof!).
- Bake for 15-18 minutes or until golden brown.
- Variations: For parsley biscuits, add 2 tablespoons of chopped fresh parsley. For a garden vegetable biscuit, add 2 tablepoons finely grated carrots, 1 tablespoon of chopped fresh parsley, and 1 tablespoon of finely chopped green onion.