Crisp Biscuits

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Lodge Cast Iron Nation Great American Cooking from Coast to Coast

  • Yield: 6 Biscuits


  • Vegetable oil
  • 1 cup all-purpose flour (measured before sifting)
  • 1 teaspoon baking powder
  • ½ teaspoon salt
  • ¼ teaspoon baking soda
  • ¼ teaspoon sugar
  • ¼ cup vegetable shortening
  • 0.33 cup buttermilk
How to Make It
  1. Preheat the oven to 400°. Lightly oil a Lodge 14-inch cast iron round baking pan.
  2. Sift the dry ingredients into a medium bowl. Cut in the shortening with a pastry blender until the mixture resembles coarse meal. Add the buttermilk all at once, and stir until the mixture is well dampened.
  3. Turn the dough onto a lightly floured board. Roll out to 1/3- to 1/2-inch thickness, and cut with a 3-inch round cutter. Pat the scraps together, and cut out more biscuits. Place the biscuits 1/2 inch apart on the prepared baking pan. Bake until the tops are golden brown, about 15 minutes.

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