Pat In The Pan Buttermilk Buttered Biscuits Recipes

SKILLET BUTTERMILK BISCUITS

Steps:

• Preheat oven to 450 degrees F. Lightly oil a 10 1/2-inch square cast iron skillet or coat with nonstick spray. In a large bowl, combine flour, baking powder, salt and baking soda. Grate butter using the large holes of a box grater. Stir into the flour mixture. Add buttermilk and stir using a rubber spatula until a soft dough forms. Working on a lightly floured surface, knead the dough 3-4 times until it comes together. Using a rolling pin, roll the dough into a 9-inch square, trimming the edges to create an 8-inch square. Using a sharp knife, cut dough into 9 or 12 square biscuits. Place biscuits onto the prepared cast iron skillet. Place into oven and bake for 16-19 minutes, or until golden brown. Serve warm.

PAT IN THE PAN BUTTERMILK BUTTERED BISCUITS

Steps:

• 1. Preheat oven to 450.
• 2. Melt the stick of butter in an 8x8 or 9x9 baking pan.
• 3. In a medium bowl, sift together the flour, sugar, baking powder, and salt.
• 4. Pour in buttermilk and mix lightly until a loose dough forms. The batter will be sticky.
• 5. Pour biscuit dough on top of melted butter in baking dish.
• 6. Using fingers or back of spoon, push dough unto corners and pat out dough until level. Dough will not be smooth and not to worry if some melted butter runs onto top of dough.
• 7. Score dough with a knife into 9 squares. This will help with cutting once done.
• 8. Bake 20 minutes for 9x9 or 25 minutes for 8x8. Rotate dish once during baking. *As ovens vary: your biscuits will be done when golden brown on top and spring back to touch.
• 9. Allow to cool prior to cutting into 9 squares. Top with more butter!

HOMEMADE BUTTERMILK BISCUITS

Steps:

• Preheat oven to 375 degrees. Line a baking sheet with a Silpat (French nonstick baking mat) or parchment paper; set aside. In a medium bowl, whisk together flour, baking powder, baking soda, salt, and sugar.
• Transfer about 2 1/2 cups flour mixture to a food processor fitted with the steel blade. Add butter, and pulse until the largest pieces are the size of peas. Return butter mixture to the bowl with the flour mixture. Use your fingers to combine.
• Add buttermilk, and stir just until mixture comes together; the batter will be sticky. Transfer to lightly floured work surface; use floured fingers to pat dough to 1-inch thickness. Use a 2 1/2-inch round biscuit cutter or cookie cutter to cut biscuits as close together as possible to minimize scraps. Gather scraps together once, pat together and flatten, and cut out.
• Transfer biscuits to prepared baking sheet; bake until lightly browned, 18 to 20 minutes. Remove from oven; cool on a wire rack. Serve warm.