Southern (Idaho) Cast Iron Biscuits Beer and Buttermilk Recipe
Warm, fresh-from-the-oven, crisped-by-iron, flaky, pillows of the cast iron skillet
Equipment
- 10.25 Inch Cast Iron Skillet
- 10" Cast Iron Camp Dutch Oven
Ingredients
The Dry
- 2 Cup Flour For The Dry Mixture
- 1 tsp Baking Soda For The Dry Mixture
- 1 TBL Baking Powder For The Dry Mixture
- 1 ¼ tsp Salt For The Dry Mixture
- 8 TBL Butter To Cut Into The Flour Mixture
The Wet
- ½ c Buttermilk Mix With The Beer
- ½ c Beer Lager or Other Lighter Craft Beer
- 1 Egg For Glazing
Finishing
- ¼ c Flour Flouring Surfaces
- 1 TBL Butter To Butter The Room Temperature 10.25" Cast Iron Skillet
Instructions
Make Your Own Buttermilk
- If you are going to sour your own milk, put 1 tablespoons of vinegar in a 1/2 cup measuring cup. Put the vinegar in first.
- Fill the rest of the 1/2 cup with milk and let sit to "sour."
- Heat oven to 425 degrees Fahrenheit / 215 degrees Celsius
- Smear butter to a the inside of a 10.25”cast iron skillet. If you double this recipe, use your 12” cast iron skillet. You want some space between your biscuits to allow for “growth” and eventually to touch together.
Mix The Dry Ingredients
- Mix the dry ingredients and stir together well: 2 cups of white flour, 1 teaspoon baking soda, 1 tablespoon of baking powder, and 1¼ salt
- Cut the 8 tablespoons of butter up over the dry ingredients mixture.
- "Cut" the butter into the flour mixture with a pastry cutter until you get a texture like wet sand that is a bit dry.
Add The Wet Ingredients
- Pour in ½ cup of milk / buttermilk
- Pour in ½ cup of beer
Stir It All Together
- Stir it all together good to make a sticky dough. There will be some flour that did not blend; that's okay.
- Add some of the ¼ cup of surface-flouring flour to the counter top.
- Dump the contents of the sticky mixture to the floured surface.
- Start blending the flour chunks together until you get a dough. DON'T OVER KNEED. We're making biscuits and not bread.
- Flatten the dough out by hand and fold in like a book. Then add some of the flour to the surface.
- Fold together like a book then again to create four layers.
- Roll flat and shape to a rectangle or an oval.
- Use a knife to cut the biscuits into squares a bit smaller than you palm. You can use a biscuit cutter but not a cup or a jar. They wont "layer" if you use a blunt "cutter."
- If you used a knife, round the biscuits off a bit and place them in an even pattern in the cast iron skillet.
- Crack and scrabble the egg.
- Using a basting brush, "paint" the well scrambled egg on the tops of the biscuits.
- Putin the oven and let cook to a golden color (15-20 minutes). Keep an eye on them because they'll go from not being done enough to being too much done in a split second.
- Pull the biscuits out and ENJOY!!
Notes
I do love me some breakfast. Coffee. Yes. There’s coffee at breakfast time. But then again, there’s coffee at lunch time for me…and at 3pm and…well…let’s get back to warm, fresh-from-the-oven, crisped-by-iron, flaky, pillows of the cast iron skillet.
There’s one thing that my son is going to remember about his old man (me) and Saturday mornings…biscuits. That boy sure can put them down. Me at 50, I try hard to eat just one. But that goal of one keeps me from eating four. It’s strange to think about that cast iron skillet I usually make biscuits in. My Granddad gave me that Wagner. Here I am 34 years from granddad’s “maturity” and I know one day, when I am with Granddad, my son will be making this same biscuit recipe for his boy.
It’s just cookware right?
Makes About 7 Biscuits / Servings
Nutrition
Calories: 236kcalCarbohydrates: 26gProtein: 4gFat: 13gSaturated Fat: 8gTrans Fat: 1gCholesterol: 33mgSodium: 818mgPotassium: 62mgFiber: 1gSugar: 1gVitamin A: 394IUCalcium: 135mgIron: 2mg
Tried this recipe?Let us know how it was!
