|This image courtesy of Mama J|
These light and fluffy biscuits make the perfect breakfast recipe when topped with butter and jam. The best part is, there is no kneading, no rolling, and no cutting. They are simple, easy, and delicious! If you don't have a cast iron skillet, try them in a round cake pan. You'll never find easier biscuit recipes than than this.
Ingredients (Makes 10 biscuits)
3 Cups Flour, all-purpose (separated into 2 cups and 1 cup)
1-1/2 Tbs. Sugar
3 tsp. Baking Powder
1/2 tsp. Salt
1/8 tsp. Baking Soda
2 Tbs. Soft Butter
2 Tbs. Butter, melted
2 Tbs. Shortening
1-1/4 Cups Buttermilk
- Preheat your oven to 475°F.
- In a mixing bowl, stir together the flour, sugar, baking powder, salt, and baking soda with a whisk.
- With a pastry blender, or your hands, cut in the butter and shortening into the four mixture until the the butter/shortening is about the size of peas.
- Add the buttermilk to the mixture and stir just until combined. Allow this to sit for 3 minutes.
- In a separate bowl, place your additional 1 cup of flour. Using an ice cream scoop, or a 1/4 cup measuring cup, drop 1 scoop of biscuit mixture into the flour. Gently toss the biscuit in the flour and scoop the biscuit up from the bottom with your fingers. Lightly shake off the excess flour. Place the biscuit in a greased 10-inch cast iron skillet or cake pan.
- Continue with the other biscuits until you have about 10 biscuits. Pour the additional 2 tablespoons of melted butter over the biscuits. Bake for 16-18 minutes.
You may substitute a 50/50 blend of all-purpose flour and whole wheat flour for the 2 cups of flour in Step 2.
You may substitute 2 tablespoons of butter for the shortening in Step 3.