Biscuits. What is more comforting in the morning? So homey. Makes you really feel loved, right? My mother used to tell me this story: When my father was at Officer Training School in Fort Benning, Georgia (WW II – he became a Major), they didn’t have room for everyone to live on the base, so residents of the town with extra room would take in officers and their wives. They lived with Mr. and Mrs. Olsen, in an upstairs portion of their house. And my mother would say, “Oh Mary, Mrs. Olsen made the BEST biscuits every Sunday morning!” Well if only my mother (and Mrs. Olsen too) were still living because I do believe this is the Best Biscuit Recipe around!
Usually my cooking is pretty clean, healthy, low fat, not much butter. Here is a major deviation. But every once in a while – maybe twice a year, it can’t hurt you. Actually, these biscuits are so good and have so much butter in them already, you don’t need to put anything on them so you can skip those calories. Try these tomorrow with your Sunday breakfast and you will not be disappointed. Fairly easy to make and well worth the extra effort as opposed to plain toast, this recipe is from Food & Wine magazine, the August issue. Make them with LOVE and you will be in a little bit of heaven.
SKILLET BUTTERMILK BISCUITS – adapted from Food & Wine Magazine – contributed by Coleen Cruze Bhatti
1 stick cold unsalted butter, cubed, plus more for greasing
2 cups all-purpose flour, plus more for dusting
4 tsp. baking powder
1 tsp. kosher salt
1/4 tsp. baking soda
1 1/4 cups cold buttermilk (I used Kate’s Buttermilk – the real thing)
Preheat the oven to 450° and butter a 12-inch cast-iron skillet. In a large bowl, whisk the 2 cups of flour with the baking powder, salt and baking soda. Add the cubed butter and, using a pastry cutter or your fingers, pinch the butter into the flour until the mixture resembles very coarse crumbs, with some of the butter the size of small peas. Gently stir in the buttermilk, just until a soft dough forms.
Scrape the dough out onto a lightly floured work surface and pat it into a 3/4-inch-thick round. Using a 2-inch round biscuit cutter, stamp out biscuits as close together as possible. Gently press the scraps together and stamp out more biscuits. Arrange the biscuits in the prepared skillet and bake for 12 to 14 minutes, until golden brown. Serve warm.
I had leftover dough and used this little pie pan my mother used to use to make us little birthday pies when we were toddlers. Isn’t it so cute?!
One fabulous beef stew to come
Chicory salad with walnuts and parmesan
Falksalt Citron on Roasted Pompano
Crystal Lake in Barton, Vermont
Provençal Lamb Daube
Sure look delicious and hard to resist.
Jovina Coughlin recently posted…Italian Treasures – Frasassi Caves
I have been looking for the perfect biscuit recipe…looks like I found it! We had apple crisp this Sunday morning made with almond meal and oatmeal and just a little brown sugar, honey, and butter.
tableofcolors recently posted…The poor man’s jam
Hi Mary, your biscuits look amazing, very interesting that the town would take in officers and their wives. So much has changed.
cheri recently posted…Sticky Cranberry Gingerbread
Homemade, buttery biscuits are the absolutely best. Can’t skimp on the butter here 🙂
Francesca recently posted…Baked Egg + Cherry Tomatoes for 1
I love biscuits! These turned out perfectly, I don’t think I’ve ever made them from scratch, but as a kid, I used to make them with bisquick ALL the time!
They look melt-in-mouth and tempting!
Angie@Angie’s Recipes recently posted…Fresh Fig Freekeh Chai Bread (Dairy Free, Egg Free, Vegan)
Those biscuits look perfect. I have been searching for years for the perfect biscuit recipe, your biscuits look great, light, fluffy. Going to try, I also use Kates buttermilk.
apuginthekitchen recently posted…The Tomato Cobbler That Wasn’t….. It Became Soup
Sometimes an American just needs a good sausage, egg and cheese biscuit to connect to the old days. These look really good and I love that pan too!
Maureen | Orgasmic Chef recently posted…Sweet Potato and Pear Soup
Your recipe comes just in time for our cooler weather.. I am amazed you don’t make these more often:) I’ve used the same biscuit recipe for forever.. but I think it’s time to try a new one. I love that these are baked in a skillet as well!xx
Barb Bamber recently posted…Indigo Fall 2014 Collections
If you say this is the best then I got to try it
Raymund recently posted…Miki Bihon
These biscuits look so soft and fluffy, I could dive right into it 😀
Great recipe!
Cheers
Choc Chip Uru
Choc Chip Uru recently posted…A Cross Country Culinary Tour
Yum a beautiful buttermilk skillet biscuit!
Amanda recently posted…Grilled Sardines & Zucchini w/ Citrus, Herbs, & Chilis
True. These soft buttery things do make one feel so loved =)
The Squishy Monster recently posted…Pecan Bars
Oh these biscuits look awesome and love that they are made in a cast iron pan, will have to break mine out to try.
Evelyne@cheapethniceatz recently posted…Lemon Cream Cheese Truffled Grapes
These look SO good, Mary Frances! I can’t wait to try them! And I agree, once in a while deviations are a must! 🙂
I love that you baked them in a cast iron pan. These biscuits sound great!
Annalise @ Completely Delicious recently posted…Farro Salad with Tomatoes and Basil
I have a weakness for skillet hot biscuits right out of the oven, extra butter for slathering, of course. This recipe looks divine.
Bam’s Kitchen recently posted…Crunchy Roasted Edamame
I need to but me a cast iron skillet!! This looks SO good!
ATasteOfMadness recently posted…Flourless, Butterless Peanut Butter Cookies
These biscuits look terrific – I love a fresh piping hot biscuit!
Amy (Savory Moments) recently posted…Pan-fried finger dumplings