Easy biscuit recipe, so delicious

IMG_0143What could be better than a hot biscuit with butter and jam, or dipped into the golden yolk of an egg? How about a recipe so easy you could start every day with these biscuits? I got this recipe from Alan Krakauer who said he got it from his father, so no wonder it is amazing!

Turn on oven to hot, 400 degrees or broil if you put the pan at the bottom shelf of the oven.

2 cups self rising flour

3/4 cup buttermilk (adjust to a stiff  dough if necessary)

2 tablespoons butter, melted in a cast iron skillet

Stir the flour and buttermilk together to a stiff dough. You don’t really have to measure the buttermilk if you have a good feel for these things. Stir as little as possible to mix ingredients.

Spoon into the hot melted butter. If you want smooth surfaced biscuits, you could wet your hands and flatten balls of dough into the frying pan.

Cook on stove until well browned on one side, about 5 minutes.

Put cast iron pan into the oven for another 15 or so minutes. The original recipe specifies that the oven should be on broil, but I think any hot oven works fine. I bet if you were camping, you could just turn the biscuits over with some more butter in the pan and they’d be fine cooked on the campfire.

It is surprising how well with recipe works with no butter cut into the dough. I even left out the salt since after reading about its possible impact on immune function I finally decided to see what food tastes like without.

This is the kind of recipe that would fall under cucina povera, food with deep roots, made first by people with few resources. I like to wonder what I would eat now if I were as poor as I was when I was a grad student, restricted by time and funds. What if I could only have a very few ingredients?  How about these biscuits (buttermilk and self-rising flour if I’m listing ingredients), eggs, dry pinto beans, onions, and red cabbage, with some oil, vinegar, and hot sauce to spice things up? I bet that would make a balanced diet. These are the ingredients I would give to one of those fancy chefs for innovation instead of the odd things they so often get.


About Joan E. Strassmann

Evolutionary biologist, studies social behavior in insects & microbes, interested in education, travel, birds, tropics, nature, food; biology professor at Washington University in St. Louis
This entry was posted in Recipes. Bookmark the permalink.

2 Responses to Easy biscuit recipe, so delicious

  1. Tom Krakauer says:

    This recepe actually came from Kay and Sara Eoff of Gainesville , Fla. Sara is from west Florida , and Kay from Texas. I am not sure where the recipe came from. Tom Krakauer, Alan’s dad

  2. Pingback: Buttermilk Biscuits - Can't Stay Out Of The Kitchen

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