There are many times I want to make a big, hearty breakfast but don’t have time for sourdough! These fluffy, buttery , crispy bottom biscuits only take 20 minutes start to finish.
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Biscuits are delicious. They’re a non-negotiable in basically any old fashioned midwestern family’s menu. Biscuits & gravy, chicken & biscuits, sausage, egg, & cheese biscuits. You get it.
What I love about this recipe is that I can make a batch of from scratch biscuits from start to finish in 20 minutes. So it’s really perfect for those times I don’t have any bread made or enough time for some of my longer sourdough recipes.
The dough is really easy to make.
Just cube some cold butter and set it to the side, then combine the dry ingredients
add the butter and work it in with a fork, pressing against the bowl to break the butter up into small pieces. A food processor can also be used to do this buy pulsing until the butter is broken up into pea sized pieces.
It will look something like this as you go
and like this when the butter is incorporated enough
add the milk and egg
stir just enough to get a shaggy dough
turn it out onto the counter
knead it JUST enough to come together – a few times, DO NOT over knead, yes the caps were necessary because biscuits won’t be fluffy if you over knead
you can still see butter chunks
now shape or roll it into a rectangle
tri fold the dough, like this
now roll it out gently into a rectangle again
Then tri-fold again, this rolling and folding gets repeated a total of three times
Finally, roll the Dough into a one inch thick square or rectangle (square for 9 super thick biscuits, rectangle for 12 regular) and cut. I like making squares because I don’t have to re-roll the scrap dough, but you can use a circular cutter as well and then just gently re-shape the scraps
ready to go!
Time to brown the butter, heat a 12″ skillet in the oven while it’s preheating to 450F, then add 2T butter, place the skillet back in the oven for 5 minutes to let the butter brown
place the biscuits in the hot skillet and bake for 12 minutes or until the tops are golden brown
like this, crispy tops and bottoms with buttery, fluffy middles!
Important note: let the biscuits sit in the skillet for at least 5 minutes before serving or the middles may be a bit doughy yet.
cast iron biscuits
Cast Iron Biscuits
- 3 cups flour
- 3 T sugar optional, honey works too
- ½ t sea salt
- 4 t baking powder
- ¾ cup cold butter, cubed
- 1 egg
- 1 cup whole milk
- prep: pre-heat the oven to 450°F with a seasoned 12" cast iron skillet inside, cube ¾ cup cold butter
- mix together dry ingredients in a large bowl
- add in cubed butter and work in with a fork as shown in the post
- add the egg and milk, stir together
- turn out the shaggy dough onto a floured surface and knead just a few times until a loose ball of dough is formed. Do NOT over knead or the biscuits will be flat and weird
- Now either use your hands or a rolling pin to gently shape the dough into a 1" thick rectangle
- Tri-fold the dough
- Repeat the rolling and tri-folding for a total of 3 times
- Finally, roll the dough into a 1" thick sqaure for 9 really thick biscuits, rectangle for 12
- Cut the biscuits
- Add 2T butter to the piping hot cast iron skillet that's been in the pre-heating oven and place the skillet back in the oven for 5 minutes to brown the butter
- Then arrange the biscuits in the skillet and bake for 12-14 minutes or until the tops are totally golden brown
- Let the biscuits cool in the skillet for at least 5 minutes before serving or the middles may be a bit doughy
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cast iron biscuits