Sunday, May 07, 2017

{ Cast Iron Buttermilk Biscuits }

I woke up this morning craving biscuits and gravy for breakfast.

I have to tell you a funny story first.  I'm sure most of you know that before moving to the United States, I lived in South Africa.  We spoke English but with a British/Afrikaans kind of accent, but for the most part everything derived from England's English, so we used terms like Flat (apartment), biscuits (cookies), jelly (jelly-o), Jam (jelly), boot (trunk), chips (fries) and so on.

When I met my husband, who is American, I found some of the words a bit strange and had a hard time understanding what he was referring to.

The first time he mentioned a Sausage Biscuit for breakfast, I almost puked, because in my mind I picture a sausage flavored cookie LOL  And let's not even mention Biscuits and Gravy, that was even worst.

It took me moving to the States to finally realize that what was referred to as biscuits here, was what we referred to as scones in South Africa.

Long story short, I finally tried the biscuits and gravy and sausage biscuits and fell in love.

Fast forward to today, this morning actually, and I wanted some biscuits and gravy but I wanted a new recipe to try, more specifically one that I could use my cast iron skillet with.  I've been trying to use it more and get it nice and seasoned.

I happened upon this recipe on the Lodge Cast Iron website, gave it a try and it was delicious.  Hope you enjoy it as well :)

Brigg's Buttermilk Biscuits

2 cups self-rising flour, plus extra for dusting counter
½ cup (1 stick) chilled unsalted butter, plus an additional 2 tablespoons melted butter
¾ cup buttermilk
3 tablespoons melted shortening

Preheat oven to 450°F. Place a 10.25-inch cast iron skillet into the oven to preheat.
Measure the self-rising flour into a large mixing bowl.

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.

Add the buttermilk, then stir until just combined.

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.

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.

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

Remove from oven. Brush tops with additional melted butter. Serve while hot!


  1. Hi Sandra,
    As always, I am lovin' the recipes. Have I mentioned that your photography is also great?

  2. Interesting information and education once ! thank for good post and sharing......