The Kitchen of Yum

Yields 8 biscuits

Flaky, buttery, melt-in-your-mouth biscuits that are perfect by themselves or pair perfectly with our Sausage Gravy recipe! I highly recommend baking these on cast iron or stoneware. I have found that baking sheets tend to burn the bottom a lot quicker and leave the bottom tough, crunchy, and chewy.

You can store left overs (if there are any) in an air tight container or zipper bag and make breakfast sandwiches for another great breakfast idea!

Buttermilk Biscuits

2.5 cups All Purpose Flour

1 Tbsp Baking powder

1 tsp salt

1 stick Butter, frozen (I stick mine in the freezer a couple hours before I want to start cooking)

1 cup buttermilk (pour this into a measuring cup, then put in freezer until you need it)

1 Tbsp cream, for basting (half & half, heavy whipping cream, milk or buttermilk will work)

1. Preheat oven to 350F.
2. Mix together flour, baking powder, and salt in a large bowl.
3. Grate the stick of butter into your dry mixer. (I use a box grater, but a rotary grater works too! Use the course grater, not the fine)
4. Using a fork, pastry blender, or your hand, cut in the butter to the flour for about a minute.
5. Using a wooden spoon, stir in your cold buttermilk until you have a shaggy dough.
6. Turn the dough out on to a floured work surface. Flatten the dough out into rectangle about a half inch thickness, then fold into thirds; on top of each other. Flip dough over and repeat 5 more times.
7. Flatten dough out to half inch thickness. Using a 2.5 inch to 3 inch biscuit cutter, cut out your biscuits and place in a circle in your cast iron skillet or stone bakeware. The biscuits should be touching sides.
8. Knead your scraps together and cut out any more biscuits you can or roll them into balls with your hands and slightly flatten them.
9. Once all your biscuits are on the baking sheet of choice, brush the tablespoon of cream evenly across the tops of the biscuits.
10. Bake at 350 for 10 minutes, then bump temperature up to 425F for 12 minutes or until golden brown on top.
11. Cool on baking sheet for a couple minutes before serving.