Perfect Freezer Biscuits (can be halved)
- 4 cups flour
- 2 Tbsp baking powder
- 1 1/2 tsp salt
- 1 tsp sugar
- 1/2 tsp soda
- 1/2 cup cold butter, cut into small pieces
- 2 cups butter milk
- 4 Tbsp melted butter (need when baking the
entire batch of biscuits)
1. In a mixer, add all of the dry ingredients and pulse a few times
to get the ingredients mixed together.
2. Add butter and pulse until butter is cut into pea sized pieces.
This will take a few minutes.
3. Next, add the buttermilk and pulse until a soft dough is formed.
Dough should be slightly 'sticky'. Remove
some dough the size you want your biscuit to be and roll in hands to form a ball
(add flour to your hands to keep the dough from sticking to your hands). Flatten the 'ball' and place in cast iron skillett.
4. To bake biscuits whether fresh or frozen: brush with melted
butter. Bake at 400 for 15-17 minutes or until top is golden. Halfway through
the baking process, brush the tops of the biscuits again with melted butter.
Makes 16-20 biscuits.
5. To bake biscuits whether fresh or frozen: Brush with melted butter. Bake at 400 for 15-17 minutes or
until top is golden. Halfway through the baking process, brush the tops of the
biscuits again with melted butter. Makes 16-20 biscuits.
6. If freezing, place biscuits on a cookie sheet for about 1-2
hours, until solid. After they are frozen, place in a freezer bag to store. Use
as needed.
Coat your new cast iron cookware with vegetable shortening (inside and out). Place in a 300 degree oven for one hour. Remove, and wipe off any liquefied shortening. Your pan is now seasoned! To avoid a mess in the oven, place a piece of foil under the pan. A true no-stick surface takes time to form.
Washing and Care of Cast Iron Cookware:
Wash your cast iron in hot water immediately after each use. Due to concerns over bacteria, I recommend washing with soapy water (using mild dish soap) there are many cast iron users who feel it’s best to stick to water only. Whichever route you choose, be sure not to scrub too vigorously, and take care not to submerge the pan in water. This could cause damage to the seasoning on the pan. I have had my cast iron skillets for 10 + years and have never run into a problems by washing them in mild soapy water.
Cast iron will rust if not dried immediately after washing. Start by towel drying your cookware. Then, place it on the stove burner over low heat for a minute or two to pull out any remaining moisture. Turn off the heat and lightly coat the inside of the pan with oil, and heat for a minute or two longer. This will help to restore any seasoning that might have been lost during washing. Let your pan cool completely and store.
I store my cast iron skillets in the oven, on the off setting of course. Always remember to never store foods in cast iron, as this can break down the seasoning. Never submerge cast iron in water and never put cold water in a hot pan; this can cause the pan to crack or warp. And lastly never wash your cast iron in the dishwasher. If you follow these simple steps your cast iron cookware will last a lifetime.
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