I’m not going to lie to you, I was never really a homemaker, from scratch cooker, or any other buzz word worthy person. Cookies came out of a premade roll, biscuits came out of a can and the closest thing I got to from scratch was pancakes, and that came out of a box.
But when the pandemic hit, it was hard to find some items in the grocery store. So I learned how to make rolls. It took about a million tries before I figured out what I was doing and could make some yeast rolls that were to die for. But biscuits still eluded me.
I tried my hand at biscuits so many times over the years, that I figured I just didn’t have what it takes to make them. Let’s be real, they are not as easy as they look. But I recently figured it out. After four years, I finally make some bomb biscuits that even my southern husband absolutely loves.
We use a cast iron skillet to cook these biscuits because I don’t like the way they turn out on cookie sheets. One day I may get a baking stone and try that but for now, this works well for us.
I really hope you enjoy these biscuits! And if at first you don’t succeed? Try again and again because it costs pennies to make these biscuits vs the $3+ at the store!
One quick side note. You can make these biscuits and not cook them. Just flash freeze them, line a cookie sheet with parchment paper and then the biscuits on them and freeze. Once frozen put them in a ziplock and cook later. Add a few more minutes and remember not to open that oven and they will taste just as good fresh.
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Bomba$$ Biscuits
Equipment
- 1 2" biscuit cutter or wide mouth jar ring
Ingredients
- 1 TBSP Vinegar
- 1 Cup Milk
- 2 Cup all-purpose flour
- 1¼ TBSP Salt
- ¼ tsp baking soda
- 6 TBSP Butter COLD, cut into 1T chunks
- 1 TBSP Baking powder
Instructions
- Preheat oven to 475
- Add milk and vinegar in small bowl and set off to side
- Grease cast iron pan
- Add all dry ingredients: Flour, salt, baking soda, baking powder and mix well
- Then add chunks of COLD butter. This will allow the butter to steam as the biscuits cook. This is the secret to amazing biscuits
- Once it is incorporated add the milk and mix well. Dough will be sticky but not terrible. Add more flour if dough is not pulling away from the sides when you mix
- Spread flour on a clean, flat surface and roll out your dough on it. You are going to stretch and fold at least 5x. On that last fold you can use your hands to spread the dough out to at least 1" tall
- Using your biscuit cutter or wide mouth jar lid cut your biscuits and place on your cast iron pan
- Cook for 16 minutes at 475. DO NOT OPEN THE OVEN for the first 10minutes! The steam from the butter is working it's magic! It's better to wait as long as possible.
- At the 14-15min mark do a quick peak and see if the tops are starting to get golden brown. If so pull them and serve. If not, keep going to 16minutes.
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