Bleen, warm and soft, these lactic biscuits make the barbecue side perfect when you need something delicious that the whole family can have fun.
Homemade lactic biscuits
Every time I need to bring a quick side and suitable for children to a family dinner or a barbecue, I always go for these homemade dairy biscuits. Not only are they completely delicious, but everyone loves them! Adults return for a few seconds (and third!), Teenagers can eat an entire pan alone and children divorce in a minute apartment. In fact, my 10 -year -old boy declares these biscuits the best ever.
I can’t help but agree with her. These biscuits are perfect consistency. They practically melt in the mouth and do not get dambre or stick to the roof of the mouth as some other biscuits do. Lacticello adds the perfect flavor to these biscuits and come out every time crunchy, soft, shaky and golden brown.
Because a pan creates large biscuits
Make these homemade lactic biscuits in a cast iron pan works big for a couple of reasons. Not only does it affect the overall quality of the biscuits, but the versatility of cast iron means that you can enjoy these biscuits at any time. Let me explain.
Crispy, shaking and soft biscuiti
Yes I know. To obtain that crunchy outside on the bottom of the biscuits keeping the interior full of steam and heat, let the pan do the work. The cast iron heat the batter and cooks the biscuits uniformly, then crunchy edges are obtained while each cooking biscuit perfectly cooks. The pan is also a splendid non -stick pan, so these biscuits slide easily.
Create lactic biscuits everywhere
Since cast iron pans are so versatile, you can make this recipe easy for biscuits, regardless of where you bring your life. Whether you are preparing them in a courtyard style on your grill, cooking in the kitchen oven or preparing some field field biscuits, you will have a delicious side and filling to combine with your beautifully made meal. I personally love to cook them on my grill during the hot summer months. I still take a hot meal without having to heat my cuisine. It’s a victory.
The best cast iron to make biscuits
I prefer to cook these lactic biscuits in a 12 -inch cast iron panBut you can adjust the recipe as needed if you have a bigger pan. If you don’t have a cast iron pan in your arsenal, don’t worry. You can also cook them in a 9 x 13 glass pan in the oven using the instructions in the recipe tab.
How to prepare lactic biscuits
Here’s how to prepare these homemade dairy biscuits:
- Turn on the grid (or oven)! Preheat yours Favorite grill At 425 degrees F. Remember, you can also do it in the oven and in a field stove. You can make them in your smoker if yours has a high temperature setting.
- Add the dry ingredients. I prefer to use a kitchen robot To make these biscuits, but you can still make them in a bowl or use a mixer. Add first flour, yeast, baking soda and salt.
- Add the butter. Sprinkle ¾ cup of frozen butter (cut into cubes) on the mixture of flour in your food processor (or you can grate the cold butter using a grate). Then, it pulsates everything until the butter has the size of the small peas.
- Gently mix the lacticello. Using a spatula, mix the cold dairy gently, being careful not to be too mixed. Mix until a loose and ruffled mixture is formed.
- Knead! Pour the dough on a slightly floured work surface and gently knead 5-6 times to develop loose and shaking layers. Pat gently in a 12 “circle of about 1 inch thick.
- Prepare your pan. Butter a 12 “cast iron pan or a 9 x 13 pan with 1 tablespoon of butter.
- Baking. Use a sharp knife To cut the dough in 12 (or 16) individual biscuits and put them in the pan or in the buttered pan. Put the pan in the oven or grilled. Close the lid and cook for 10-12 minutes until the biscuits are golden.
- Butter and have fun! While the biscuits are still hot, brush them with a little melted butter. Leave the biscuits lightly cool and serve hot with honey butter or eat as it is. Personally I love these biscuits with this homemade Strawberry freezer jam From nourishing your family.
Tips for the best homemade biscuits
Cooking in cast iron will help you create some truly tasty biscuits, but I have some other advice to help you take your tarticel beauties above.
- Cube your butter. This recipe works better when you start with frozen butter. As mentioned above, you can use a grater, but cutting the butter into cubes is quick and easy.
- Use cold dairy. Lacticello not only adds a subtle tanks to your biscuits, but contributes to their general consistency. The use of cold dairy helps to ensure that biscuits remain tender inside while the cast iron creates that crunchy bottom.
- Don’t fold. When you mix the dough, you want to be kind. The key to the fantastic plot of these biscuits is a slightly ruffled mixture.
Store and preparation in advance
The good news is that all the remaining lactic biscuits are easily preserved to entertain you up to a week. The bad news is that usually there are no leftovers. Butter. Milk. Cookies.
If you are lucky enough to save some for later or you want to do them in advance, here’s how. Let the biscuits cool at room temperature before placing them in an airtight container or zip bag. Your biscuits will still be fresh and delicious for another 1-2 days stored on the counter. You can extend their life to a week by keeping your refrigerator.
Other fantastic cast iron recipes
After tasting the incredibly crunchy edges, the cast iron pan adds to these soft lactic biscuits, you will be hooked. (Wait for you to try them with a little of my savory sausage sauce.) You will also look for more classic cast iron.
Well, you arrived in the right place. You can find more than 50 recipes designed with this versatile pots in mind in the Hey Grill Hey app. For now, check some of our family’s favorites:
Dairy biscuits recipe
Follow the recipe below and do something delicious! I am helping to improve the barbecue, feed the people you love and become a barbecue hero. If you want to see more than my recipes, suggestions and behind the scenes, follow my social channels. You can find me Instagram, FacebookAND YouTube!
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Preheat the grid. Set the grid, the oven or the smoker at 425 degrees F.
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Add the dry ingredients. In a large food processor, add the flour, baking powder, baking soda and salt. Impulse to be combined.
4 cups of flour for all purposes, 4 teaspoons of powder cooking, 1 teaspoon of baking soda, 1 teaspoon of salt
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Add the butter. Add 3/4 cups of frozen butter cubes to the food processor and pulsates 8-10 times or until the butter has the size of the small peas. If you don’t have a food processor, you can scratch the frozen butter on a cheese grater and add it to the dry ingredients.
¾ cup of salty butter
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Gently mix the lacticello. Remove the blade from the processor and mix the lacticello gently using a rubber spatula. Do not exceed. Mix until a loose and soft mixture is formed.
1 ¾ cups of lacticello
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Knead the dough. .Porta l’impasto su una superficie leggermente infarinata e impastato delicatamente 5 o 6 volte. Live slightly in a 12 “circle.
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Pre the pan. Butter a 12 “cast iron pan with the remaining 1 tablespoon of butter.
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Cut the biscuits. Cut the dough into 12 or 16 biscuits and put them in a buttered pan or pan.
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Cook the biscuits. Put the pan on your preheated grill (or in the oven). Close the lid and cook for 10-12 minutes or until the biscuits are golden brown.
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Butter and have fun! While the biscuits are still hot, brush with more melted butter (optional) and serve hot.
1 tablespoon of salty butter
Calories: 276Kcal | Carbohydrates: 34G | Protein: 6G | Fat: 13G | Saturated fat: 8G | Cholesterol: 34mg | Sodium: 425mg | Potassium: 230mg | Fiber: 1G | Sugar: 2G | Vitamin A: 410Iu | Soccer: 108mg | Iron: 2mg
Nutritional information is calculated automatically, so they should be used only as approximation.
** I originally published this post in July 2019, but recently I updated it with further information and useful suggestions. However, the recipe remains the same.
