Delicious tender-center crunchy-outside biscuits for harried or lazy bakers! No need for all that tedious mucking about cutting the butter into the flour, either. There’s a hack for that. And you don’t need to run to the store for buttermilk. Yep, I’ve got another hack. And if you need to go low-sodium… I’ll reveal how that magic happens at the end of the recipe.
If you don’t have an iron skillet, I suggest you remedy that right now. This is the one I bought and I love it. I also use it to bake pizza, and I make many stovetop dinners in it too! I highly recommend Lodge cast iron products. Click the pan for Amazon purchasing options.
Are you out of excuses now? Let’s get baking!
1 cup buttermilk (below the recipe I share a quick way to create fake buttermilk. I do this all the time and it works just fine.)
1/2 cup (1 stick) unsalted butter, melted
2 cups all-purpose flour
1 tablespoon baking powder
1 teaspoon salt
Preheat oven to 450F. Lightly grease a 12″ cast iron skillet.
Pour the buttermilk into a 2 cup measuring cup, then pour the melted butter into it and stir. Put the measuring cup in the refrigerator for 2 to 3 minutes. Stir again. The butter should be scattered all through the buttermilk.
In a large bowl, whisk the flour, baking powder and salt.
Add the buttermilk/butter mixture to the dry ingredients. Gently stir to combine, scraping the sides and bottom of the bowl with a spatula.
Scoop out lumps of dough with a large spoon, and use a second spoon to help pat them into a roundish lump. Drop into the greased skillet. Make a total of 8 biscuits.
Bake for 20 minutes or until golden brown. Be careful not to burn the bottoms.
Serve immediately. They should slide right out of the pan.
Store any leftover biscuits in an airtight container at room temperature for no more than 2 days. Gently reheating in a toaster oven works well.
In a glass measuring cup, stir together 1 cup of milk (whole, raw or 2%, but NOT skim) and one tablespoon of lemon juice or white vinegar. You can use this trick for any recipe that calls for buttermilk. I also use it in my homemade Ranch Dressing.
I use Hain Featherweight no-sodium baking powder and I omit the teaspoon of salt. Let’s see what that does to the sodium levels in the biscuits:
One teaspoon of salt is 2,325mg. One tablespoon of regular baking powder is 1,464mg.
By omitting the salt entirely and using a no-sodium baking powder, we drop the sodium from 3,968mg total in 8 biscuits to 179mg in 8 biscuits. That’s only 22mg per biscuit!
Amount Per Serving (1 biscuit):
SATURATED FAT: 7g
TRANS FAT: 0g
UNSATURATED FAT: 4g
SODIUM: 496mg (or 22mg with low sodium alternatives)