Old-Fashioned Biscuits – Cowboy Kent Rollins
Breakfast of champions! Thanks, Kent Rollins, for the biscuit recipe! And don’t use a recipe for the gravy. Sorry, not sorry!
Ingredients:
- 3 cups all-purpose flour plus more for sprinkling
- 3 tablespoons sugar
- 1/2 teaspoon salt
- 1 heaping tablespoon baking powder
- 1/2 teaspoon cream of tartar
- 3/4 cup chilled butter, thinly sliced
- 1 large egg, lightly beaten
- 1 ¼ cups buttermilk
Instructions:
- Preheat Oven: Preheat the oven to 350°F. Lightly butter a 12-inch Dutch oven, cast iron skillet, or baking pan.
- Mix Dry Ingredients: In a large mixing bowl, combine the flour, salt, sugar, baking powder, and cream of tartar.
- Cut in Butter: With a pastry cutter or fork, cut the butter into the flour mixture until the butter chunks break down slightly. You don’t want to work it to a cracker crumb consistency, but leave some larger butter flakes.
- Combine Wet Ingredients: In a small bowl, combine the egg and buttermilk. Stir into the flour mixture just until combined. The dough will be a little sticky. You should be able to see the butter pieces in the dough.
- Knead Dough: Turn the dough out onto a generously floured surface. Flour your hands and knead the dough 10 to 15 times. If the dough is still tacky, knead in a little more flour to form a soft dough.
- Roll and Cut: Pat or roll the dough out to about ¾ to 1 inch thick. Cut with a biscuit cutter.
- Bake: Place the biscuits in the skillet, Dutch oven, or on a baking sheet. Bake for 10 to 15 minutes or until light golden brown.
