Buttermilk Biscuits

How (and why?) on earth have I not been making and eating biscuits my whole life? After recently baking these (simply to add variety to ABeeBakes), I realized just how much I’ve been missing out. There’s nothing quite like eating a buttery homemade biscuit with dinner. The taste  is so specific and unlike yeasted dinner dolls, such as Gayle’s One Hour Dinner Rolls. The ease at which you make these biscuits is mind-boggling. No kneading, super straightforward, six ingredients.

They’re great with honey and butter; they’re great on their own; they’re great as a vehicle for any sauces leftover on the dinner plate. This specific recipe produces soft, delicate biscuits that have great height. They’re not at all hard or hockey-puck-like, as is the case with some biscuits. They’re also not full of cancer causing chemicals often found in the packaged varieties. The trick? Don’t over-knead the dough. And add buttermilk. The generous addition of baking powder also gets that height.

And lastly, they’re pretty cute, huh? I love how they get baked together in a cast-iron pan. It’s a nice salute to the South with it’s rustic presentation and comforting reputation.