Basic Biscuits are the Best!
Cooler weather inspires warm, hearty meals and comfort food. If you have a hankering for baking powder biscuits, give these a try! Baking them in a cast iron pan at a high temperature works amazingly well.
- 2 cups flour
- 1 tablespoon granulated sugar (if desired)
- 1 tablespoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 4 ounces cold butter
- 1 heaping cup plain yogurt
- Adjust oven rack to lower middle position and preheat oven to 400°F.
- Lightly grease a 10″ cast iron pan. (Olive oil will work just fine.)
- In a medium bowl, combine dry ingredients: flour, sugar (if desired) baking power, baking soda and salt. Stir together well.
- With a butter knife, add sliced pieces of the cold butter into the bowl of dry ingredients. Blend the butter into the flour with a pastry blender or two knives until it resembles coarse crumbs. A food processor can be used for this step as well.
- Stir in the the yogurt with a spoon or a spatula. Keep stirring until the mixture comes together as a dough.
- Turn dough onto a lightly floured counter and gently work it into a circular shape. Fold and repeat. Pat the dough to a 3/4″ thickness. With a cutter or a glass, cut biscuits into rounds about 2″ or less. Place each one in the prepared cast iron skillet. Gather scraps to make more biscuits from what is left of the dough. (If there is not enough room in the skillet, set extra biscuits aside or use a small cookie sheet to bake the left over biscuits. Just keep in mind that they will brown quicker than those in the skillet.)
- Bake until golden, or 18 – 20 minutes. Cool 5 minutes before serving. Transfer remaining biscuits into an air tight container.
Additional notes: I prefer not to use sugar. The biscuits taste just as good without it. If unsalted butter is used, you may want to add another pinch of salt. However, I prefer a less salty taste.
For more ideas on cast iron cooking, try recipes in this book. For the original recipe and more tips on making biscuits, please see this page.