Ingredients

The following ingredients have 4 Servings
  • 2 cups White Lily flour all purpose Order Here (Can use Regular AP flour)
  • 1 tablespoon baking powder
  • 1 teaspoon salt
  • 1 teaspoon sugar
  • 6 tablespoons unsalted cold butter
  • 1 cup buttermilk. (use 3/4 cup at first and then see if you need more)
  • pinch baking soda for buttermilk
  • 2 tablespoons melted butter
  • 2 tablespoons milk (for brushing on biscuits)
  • Cast Iron Griddle
  • Whisk
  • Measuring Cups
  • Measuring Spoons
  • Pastry Cutter

Instruction

  • Preheat oven to 450 degrees.
  • Mix together flour, baking powder, salt, sugar.
  • Cut butter into flour with pastry cutter or simple use hands to mix in, but not smear.
  • At this point put the flour and butter mixture into freezer for 15 minutes.
  • This is a good time to make your own buttermilk if you don't have buttermilk. I prefer the store bought, but if you don't have it on hand, see below.
  • Add a pinch of baking soda to the buttermilk. (This is a good tip!)
  • Take flour mixture out of freezer.
  • Add in 3/4 cup buttermilk. If you are using all purpose flour (not the soft wheat flour) you will probably need to add up to 1/4 cup more buttermilk. Add a tablespoon at a time. Stir with a wooden spoon. Mixture will be wet and sticky. You want that.
  • Flour the counter or mat. You can at this point continue to make the biscuits in the bowl you've mixed it in, if there is room and the bowl has a flat bottom. (I use a wooden salad bowl. Makes clean-up easy). Watch the video to see how.
  • Flour hands and form into a ball. Knead no more than 8-10 times with hands. Less is best. Pat down to an inch and a half thickness.
  • Using a biscuit cutter, cut biscuits with up and down method. Do not twist.
  • Place on baking sheet or cast iron pan, touching. Brush with milk.
  • Bake for 15-18 minutes. Check at 15. All ovens are different.
  • Brush with butter when they come out of oven.