It was cold outside. We had left over ham from Thanksgiving. I had eggs so breakfast was on the menu for last night. What is better than a warm biscuit on a cold night? Nothin!
I make a lot of biscuits. Some turn out like rocks. Others are edible-barely. Many are downright tasty. But these? They turned out to be the BEST biscuits I’ve ever put into my mouth (including Cracker Barrel’s).
If you’ve ever eaten at the CB, then you know this sets the bar pretty dang high. I promise you, it’s true. Down to the last. buttery. crumb.
Southern Style Biscuit Ingredients
|1 1/2 cups all purpose flour||1 teaspoon baking powder|
|1 teaspoon sugar||1 tablespoons cold butter, cubed|
|pinch of salt||1/2 cup buttermilk|
|1 teaspoon baking soda|
How to make these buttery biscuit pillows
Preheat oven to 350 degrees. Butter cast iron griddle and set aside.
Combine all dry ingredients in a large bowl. Whisk to mix well. Add cubed butter and cut into flour mixture with knife or pastry blender. Don’t cut the butter too small. You want to see the bits of butter in the flour mixture. (This is the secret to great biscuits)
Make a well in the flour and add the buttermilk. I used my hands to mix but you can use a wooden spoon if that’s too messy. If the dough is too wet, add more flour a tablespoon at a time.
As soon as the dough becomes less sticky, flour hands and grab a palm sized ball and roll into about an inch thick disc. Place close together on buttered griddle. Bake till golden, approximately 20 minutes.
Makes approximately 6 biscuits.
Don’t have buttermilk? Make your own.
Add 1 tablespoon of lemon juice or vinegar then add enough milk to make 1 cup. Let stand 5 minutes. Refrigerate any extra for another biscuit batch later in the week.
Minnesota/North Dakota mom blogger giving you the secrets to living a free life!