Cletus' Campfire Buttermilk Biscuits: Flaky, Fluffy and Full o' Country Charm.
Watch Cletus Cook It! Full RecipeIngredients:
2 cups all-purpose Flour
1 tbsp Baking Powder
1/2 tsp Baking Soda
1 tsp Salt
6 tbsp Cold unsalted Butter, cut into chunks
1 cup cold Buttermilk
Extra flour for dusting
2 to 3 tbsp butter for pan and topping baked biscuits.
Instructions:
In a tin mixing bowl, combine flour, baking powder, baking soda, and salt. Whisk together with a wooden spoon until light and fluffy.
Add the 6 tablespoons of butter. Mash with a pastry masher, fork, or even your fingers. Mix until you have pea-sized crumbs. Keep it Flaky Y'all.
Pour in 1 cup of buttermilk. Stir gently with a spoon until a shaggy dough forms. If you overwork it, it'll get harder than a pawpaw tree.
Lightly dust a work surface with flour. Dump the dough, flatten out, and fold over into thirds with a dough scraper. Do this 3 or 4 times, flattening out each time with a rolling pin. This builds layers.
Cut with a 2 or 3 inch biscuit cutter, push straight down. Place biscuits in a buttered cast iron skillet.
Bake at 425°F on a campfire or in your kitchen stove for 12 to 15 minutes, or until golden brown. Brush melted butter on top.
Tips for Y'all: Keep the butter and buttermilk as cold as possible before using. No fancy tools needed. You can just drop the shaggy dough and make biscuits if you want.
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