- Preheat the oven to 450 F, if using a grill, set it for indirect heat.
- In a large bowl, combine all the dry ingredients
- Place the butter in the freezer for at least 10 minutes, then grate one stick at a time, gently mixing it into the flour to prevent it from clumping back together
- Stream in the buttermilk while mixing with your hands, or use a dough whisk until firm enough to use your hands
- Lightly flour the surface you will roll out the dough
- Fill a spray bottle with buttermilk
- Roll the dough out into a rectangle, lightly mist with buttermilk, then fold the left side over the center, followed by the right side.
- Dust again with flour, then repeat this process twice
- Roll out the dough a final time until it is a 1 in rectangle is you want to cut them into squares, or circle if you want to use a traditional round cutter
- Place the biscuits into your greased cast iron skillet so they are touching, this will help them rise straight instead of falling over
- Mix the egg and water then baste the tops of the biscuit and lightly sprinkle coarse salt if desired
- Bake for 15 minutes or until golden brown
Makes 6 giant biscuits
4 cups all-purpose flour
2 tbsp baking powder
1 tsp baking soda
1 tsp kosher salt
1 cup salted butter, frozen and grated
2–2.5 cups whole buttermilk
1 large egg
2 tbsp water
Coarse or flaky salt for finishing
- To begin making these delicious buttermilk biscuits, it’s important to preheat your grill to the optimal temperature of 450 F and to set up for indirect cooking. This will ensure that your biscuits cook evenly and to perfection.
- In a large bowl, combine all the dry ingredients necessary for the recipe. This includes flour, baking powder, salt, and baking soda.
- One important step in making these biscuits is to place your butter in the freezer for at least 10 minutes. This will allow it to harden slightly, making it easier to grate into your dry ingredients. It will also keep the butter cold while you are working your dough, this will keep it from being over worked.
- Once your butter is frozen, grate one stick at a time and gently mix it into your flour mixture to prevent clumping.
- After you have mixed in your butter, it’s time to slowly add in your buttermilk. Depending on your preference, you can mix this in with your hands or use a dough whisk.
- After you have mixed your dough, be sure to lightly flour the surface that you will use to roll it out. This will help prevent sticking and make it easier to handle.
- For added flavor and texture, use a spray bottle filled with buttermilk to mist your dough as you roll it out. This will help it stay moist and tender.
- Roll out the dough into a rectangle shape and fold the left and right sides over the center. Be sure to dust with flour between each fold to prevent sticking. Then spray with buttermilk to help it stick together and stay tender.
- To continue building the layers of your biscuit dough, repeat the folding process two more times before rolling it out one final time.
- At this point, you can choose to cut your biscuits into squares or use a traditional round cutter to create circular biscuits. Roll the dough out to a 1-inch thickness to get the desired shape.
- Arrange your biscuits in a greased cast iron skillet so that they are touching. This will help them rise straight and prevent them from falling over during baking.
- Finally, beat an egg with water and baste the tops of your biscuits before lightly sprinkling with coarse salt for added flavor.
- Bake your biscuits in the preheated grill for 15 minutes, or until they are a beautiful golden-brown color.
- Once your biscuits are finished baking, it’s time to sit back, relax, and enjoy the delicious taste of your homemade buttermilk biscuits!
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Category: biscuits, baking
- Method: bake
- Cuisine: American
Keywords: buttermilk biscuits from scratch