Briggs' Buttermilk Biscuits | Lodge Cast Iron

Step 1

Preheat oven to 450 degrees Fahrenheit. Place a 10.25 Inch Skillet into the oven to preheat.

Step 2

Measure the self-rising flour into a large mixing bowl.

Step 3

Using the coarse side of a hand grater, quickly grate 1 stick (½ cup) cold hard butter into the self-rising flour. Working quickly, use fingers to gently distribute the shredded butter into the self-rising flour.

Step 4

Add the buttermilk, then stir until just combined.

Step 5

Turn onto a lightly floured surface and, using floured fingers, quickly pat to approximately the size of an 8.5x11" sheet of paper, which will be about ½" to ¾" thick. Very lightly dust the surface of the dough with flour from your fingertips, then fold the sheet of dough into thirds, as when folding a business letter. Repeat the patting, dusting, and folding steps seven times, or fewer if you feel the dough begin to tighten–overworked dough makes for a tough biscuit! The final time, pat the dough to a rectangle slightly larger than the size of your skillet. Using a round biscuit cutter or a drinking glass, cut into about 7 round biscuits. Gather up the scraps to form the 8th biscuit by hand.

Step 6

With a handle mitt, carefully remove the preheated skillet from the oven. Drop melted shortening into the preheated skillet, then return to oven for a couple of minutes, until it is melted. Place each biscuit into the skillet and, using a fork, immediately turn to coat both sides with shortening.

Step 7

Place the hot skillet into the oven, and reduce the oven temperature to 425 degrees Fahrenheit. Bake until tops of biscuits are golden brown, about 12-18 minutes.