Sunday, August 15, 2010

Buttermilk Drop Biscuits

  This beauty is my biscuit pan - makes drop biscuits look awfully purty.  The recipe I'm sharing today is designed to take advantage of a cast iron pan, whether it's a drop biscuit pan like this, or even a skillet or griddle.  This recipe is from Lodge Cast Iron, and is also featured in Cast-Iron Cooking for Dummies.  The biscuits will come out tender and fluffy like a drop biscuit, but with the taste of a good ol' buttermilk biscuit.  At the end of my post, I'll include variations from both sources.

Buttermilk Drop Biscuits
Makes 7 biscuits

2 cups all-purpose flour
1 tablespoon baking powder
1/4 teaspoon baking soda
1/2 teaspoon cream of tartar
1/4 teaspoon salt
1/2 cup butter or vegetable shortening -- cold
1 1/2 cups buttermilk

  Preheat your 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.

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.

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