Erika Council is the food writer, recipe developer, and photographer behind the popular website, Southern Soufflé, and has become a fixture in the Southern culinary world with her popular Biscuit Pop-Ups in Atlanta, called Bomb Biscuits. Her work has been featured in countless publications including The New York Times, Saveur, and Food & Wine Magazine.
Ingredients
1 stick of butter, melted
2½ cups all-purpose flour
4 teaspoons baking powder
4 teaspoons granulated sugar
2 teaspoons kosher salt
2 cups buttermilk
1 stick of butter, melted
2½ cups all-purpose flour
4 teaspoons baking powder
4 teaspoons granulated sugar
2 teaspoons kosher salt
2 cups buttermilk
Directions
Preheat the oven to 450 degrees F.
Combine the flour, baking powder, sugar, and salt in a medium-sized bowl. Add the buttermilk and gently mix all the ingredients together until a moist dough is formed.
Place the stick of butter in the 10.25 Inch Baker’s Skillet and place in the oven until the butter is melted, about 2-5 minutes depending on your oven. Remove from the oven.
Pour the dough right on top of the melted butter and use a spatula to gently spread it evenly across the skillet until it touches the sides.
Use a knife to cut the unbaked dough (it should be swimming in butter at this point) into mostly even squares. (It’s fine if they are not perfect squares.)
Bake for 20-25 minutes or until golden-brown on top.
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