Or leave to cool and split to make shortcakes with strawberries and cream. Bake the biscuits for 35 minutes, or until they are golden brown on the top and the sides. You'll get 2 more large rounds, or cut minis bake either separately in a cast-iron skillet or a baking sheet lined with parchment paper.Ħ. Gather the scraps, pat them out, fold once more, pat to 3/4-inch thickness, and cut more biscuits. Dip the cutter into flour and stamp out rounds - stamp straight down without twisting the cutter so the biscuits will rise straight up - and arrange the 7 rounds very tightly in the ungreased skillet. Pat the dough into a square about 3/4-inch thick. Repeat the patting and folding twice more for a total of 3 folds.ĥ. Turn the dough out onto a lightly floured counter and sprinkle more flour on top. If there are dry pieces in the bottom of the bowl, add more buttermilk, 1 teaspoon at a time.Ĥ. Stop as soon as the dough comes together in a sticky ball. With a rubber spatula, stir in the buttermilk. Continue until the butter has mostly disappeared into the flour mixture, leaving a few larger pea-size pieces.ģ. Add the butter and toss the pieces in the flour, using your fingers to smash each piece into a thin sheet. Whisk in the baking powder, sugar, and salt. Have on hand a 2 1/2-inch plain round cutter and an 8-inch cast-iron skillet.Ģ. Slide an oven rack into the lower third of the oven. Tablespoons cold, unsalted butter, cut into 1/2-inch cubesġ. The biscuits take very little time and are no fuss from start to finish. Serve them warm with butter and jam or marmalade, or cool, split, and make shortcakes with strawberries and cream.
If your cast-iron skillet has been scrubbed too much (never scrub it!) and you're worried about sticking, cut a circle of parchment paper and set it in the bottom before adding biscuits. Seven biscuits will fit nicely in an 8-inch skillet, which gives you two more to make in another pan, or stamp out minis for the small ones, cut the baking time by 10 minutes. Pack them very tightly in the pan and bake them in the lower third of the oven, so the bottoms turn golden and firm, and the biscuits, which rise and touch each other, have tender sides. The dough is not rolled, but rather patted out, folded three times, and stamped into rounds. To blend the cubes of butter into the flour, you smash the butter with your fingers until it forms little sheets, then add enough buttermilk to form a sticky ball. Her exceptionally flaky buttermilk biscuits, baked in a cast-iron skillet, are unparalleled. It's become the go-to volume for home bakers. Her book, "BraveTart: Iconic American Desserts," won a James Beard award (2018).
Pastry chef Stella Parks spent several years writing for, where she gained a huge following.
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