Viral Homemade Cast-Iron Biscuits

Ingredients

• 2 cup self-rising flour
• 2 tbsp vegetable shortening (Melted; reserve a little to brush or spoon over the biscuit tops before baking.)
• 1 cup whole milk (Use additional milk as needed if the dough looks dry; approximately 1 1/4 cups total may be needed.)
• salt (A small sprinkle, optional since self-rising flour already contains salt.)

Steps

1. 1

   Preheat the oven to 425°F (220°C). Place a cast-iron skillet on the stovetop over low heat and add the shortening. Warm until the shortening is melted, then remove the skillet from the heat. Reserve a small amount of the melted shortening for the biscuit tops.

2. 2

   Add the self-rising flour to a mixing bowl. Sprinkle in a small amount of salt if desired, keeping in mind that self-rising flour is already salted.

3. 3

   Make a well in the center of the flour. Pour in about 1 cup of milk, leaving a little milk available for adjustment if needed.

4. 4

   Pour the melted shortening into the milk in the center of the flour. Begin mixing gently with a spoon or your hands until a soft, rough dough forms. Do not overmix.

5. 5

   Check the dough. If it looks dry or has loose flour that will not come together, add a little more milk at a time and mix until moistened. If it still appears dry, add a small amount of water, just until the dough is cohesive and soft.

6. 6

   Transfer or drop the soft dough into the warm cast-iron skillet, dividing it into approximately six rustic biscuit portions. The dough may look rough and somewhat loose; avoid compacting or overworking it.

7. 7

   Spoon or brush the reserved melted shortening over the tops of the biscuits.

8. 8

   Bake at 425°F (220°C) for about 20 minutes, until the biscuits are puffed, set, and golden around the edges.

9. 9

   Switch the oven to broil and broil the biscuits for 3–5 minutes, watching continuously, until the tops are deeply golden. Broilers vary, so remove the skillet immediately if the tops brown too quickly.

10. 10

    Let the biscuits cool briefly in the skillet, then serve warm.

Notes

The source describes the milk quantity as 1 cup or more and recommends adjusting by appearance. The dough is intentionally rustic and may look loose or shaggy before baking. Use caution when handling the hot cast-iron skillet, and watch closely during broiling to prevent scorching.

Nutrition per serving

• side dish
• bread
• baked
• cast-iron
• vegetarian
• American
• comfort food
• dinner