A hot pan of biscuits in the morning always reminds me of my grandmother. She could be found in the pre-dawn hours gently patting and shaping a pan of perfection, and soon the delicious scent of hot biscuits in the oven would awaken her sleepy-eyed brood. Me-Ma, as we called her, would always tell me to take care not to over-handle the biscuits: “If you love them a little they will love you back.”
When I saw RoseMarie Malin’s Duck Dynasty Cast Iron Biscuits over at Rosemarie’s Kitchen, I knew I had to give them a try. While they weren’t my grandmother’s recipe, 4 ingredients seemed like something I could attempt in the early hours of a day. AND, it could help me use up a few Thanksgiving stragglers.
BisQuick? Hmm, somewhere in the pantry I bet it’s there. Check. Sour Cream? Nope, but I have creme fraiche….a little highbrow for Duck Dynasty biscuits, but Check. Sprite? Nope, but I have leftover sparkling apple cider that is losing its sparkle: Check. Butter? Yep, Check. Seriously, that was all the ingredients. And 15 minutes later we had some of the softest, tenderest and flakiest biscuits that you can imagine.
I remembered my grandmother’s advice, and tried not to rush the process. I also restrained myself from rough-housing the dough like a bouncer, but gently shaped it like I was handling glass. I did use a biscuit cutter like the recipe instructed, but it isn’t necessary. You can easily shape each one to about a 1/2 depth and 2 1/2 to 3″ in diameter.
Ready to give them a try? Here’s my recap of Rosemarie’s recipe. Soon you’ll be on your way to this delicious, old-fashioned treat in the morning.
Hot Cast Iron Biscuits
1/2 stick butter (or margarine)
2 C baking mix
1/2 C sour cream (or yogurt, or creme fraiche)
1/2 C Sprite (or 7-Up, or other sparkling light soda)
- Melt butter in a large cast iron skillet on the stove top.
- Mix together baking mix, sour cream and soda just until blended. It will be moist but loose.
- Dump mixture onto a SilPat mat or other clean work surface. Gently shape into a disk about 1/2 in depth.
- With a 2 1/2″ – 3″ biscuit cutter or your hands, cut out or shape your biscuits, reforming the dough as needed.
- Dip both sides of the biscuits in the melted butter and place back into the skillet.
- Bake at 375 degrees for about 15 minutes.
Enjoy these with preserves, or syrup or gravy – anything your heart desires. Or just piping hot, right out of the oven.
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