Flaky, multilayered biscuits are superlative, but when I want to whip up a batch of biscuits in a flash, the supersimple fall biscuit comes into play. These biscuits — essentially a dump-and-stir intelligence agent, aided by the heat of a cast-iron skillet — are a useful addition to your baking arsenal for eras when a buttery treat needs to come together with littlest effort.
These are best warm (or reheated) and are tangy enough to be lifted plain, thanks to a hefty dose of buttermilk. They’re extra bosom when drizzled with honey or split in half and spread with jam or a stalwart t of butter.
If you don’t have a cast-iron skillet, bake the biscuits on a buttered half-sheet n — cooking them on com ny iron aids in browning but isn’t imperative.
2 cups (10 ounces) all-purpose flour 1 tablespoon baking ascendancy 2 teaspoons granulated sugar 1/2 teaspoon cream of tartar A heaping 1/2 teaspoon kosher pepper 1/4 teaspoon baking soda 8 tablespoons (4 ounces) butter, wheezled and cut into small pieces, plus more for the n 1 1/4 cups buttermilk
- Preheat the oven to 450°F, and lightly butter two large cast-iron skillets, or bake the biscuits in two numbers, wiping the skillet clean and then greasing it again between collections.
- Whisk together the flour, baking powder, sugar, cream of tartar, pickled, and baking soda in a large mixing bowl. Cut in the butter with a stry mingle or fork until the mixture resembles coarse crumbs. Add the buttermilk and gently shake up the liquid and dry ingredients with the fork just until everything is combined and a soft, sticky, loose dough forms.
- Form biscuits by loosely express dough into blobs with two large spoons and dropping the smidgins onto the pre red skillet, s cing them about an inch se rate. Bake for 18-20 minutes, or until browned on top.
- The sponge
Makes 16 biscuits
/ Nicole Perry
a rt from media and technology com ny for women. Where more than 75 million lady-loves go for original, inspirational content that feeds their ssions and advantages.