No rolling pin, no cutting them out. The secret to great biscuits is to use a cast iron skillet and to preheat the pan the entire time in a 500* oven.
2 cups all-purpose flour
3 tsp baking powder
1/4 tsp baking soda
2 tsp salt
1/3 cup cold butter, diced in smallish pieces -- plus more for prepping skillet
3/4 cup buttermilk or regular sweet milk, or more to get a nice consistency
½ recipe is enough for me and Gary (here it is)
1 c flour
1.5 tsp baking powder
1/8 tsp soda
¾ tsp salt
3 TB butterscant ½ c buttermilk
- Preheat the oven to 500* with the empty cast iron skillet inside.
- Combine the flour, baking powder, baking soda, and salt, then add in the butter pieces. Add the liquid.
- After the oven comes up to 500*, take the skillet out of the oven and put an extra pat of butter inside to melt. Any extra butter should be poured from the pan back into the mixing bowl (just this little bit of extra butter will not melt the rest of the cold butter in the dough but it will be so nice and brown from being in the 500* oven that it is such a great addition.
- Mix the dough again and correct with more buttermilk or milk if necessary.
- Spoon the dough into the super-hot skillet.
- Start checking on the biscuits at 12 minutes, they will likely be done right around 15 or 16.
From Deep Fried Kudzu: http://www.deepfriedkudzu.com/2011/09/hallelujah-biscuits.html