Biscuit Recipe I Use

 Sharon asked in a comment about my biscuit recipe. This is the recipe I use. I have it taped inside one of my cabinet doors. It's so simple, you would think I could remember it but I don't. I use buttermilk and it's pretty thick so I usually have to use 1 full cup of buttermilk and if the dough still seems a little dry, I'll add a bit more just in little drizzles until I get the consistency I want.

This is the picture I posted yesterday.

I like biscuits in layers and I know we are supposed to handle biscuit dough as little as possible but I roll it out a little narrower than my biscuit cutter. I think my cutter is 2" and if that's right, I would roll the dough out to be about 1-3/4" by however long  .. probably 14 or 15 inches. Then I fold the dough over. Make the fold about 4" in, then fold that over and keep folding it over until your dough is about 1-3/4" x 4"' but it actually keeps getting bigger so by the time you're done folding, it's probably 1-3/4" x about 6". Then gently roll that that until the dough is big enough to get about 8 biscuits. You're mostly rolling it to smash it down a bit and get the layers to stick together. Use as little flour as possible during the rolling process.

To bake them, I use a cast iron skillet. When I first started making the biscuits, I heat the skillet just enough to melt about 2 T. of butter. Then remove it from the heat and allow the skillet to cool a bit (it won't get completely cold). Add one biscuit to the skillet, top side down to get the top buttered, then turn it right side up and position it in the skillet. Keep doing that til all the biscuits have buttered tops. They can be squeezed in but shouldn't be too squished. I think I use an 8" skillet and mine are almost touching . . maybe 1/16th" apart . . maybe some are touching.

Bake as directed. Enjoy!

We don't eat them all so I'll stick them in a zipper bag after they've cooled. The next day I slice them in half like a sandwich, add butter to a skillet and toast them on their cut side. That gets them warm all the way through and gives you a buttery, toasted edge. I think I like them best the second and third day than I do the first day.