Simple Way to Cast Iron Quiche With Crust

Cast Iron Buttermilk Biscuits

Once the cast iron is mostly cooled (warm to the touch is fine), add the flour, ½ teaspoon salt, 1 teaspoon black pepper, baking powder, and ½ cup parmesan cheese, stirring with a spatula until the texture is sandy.

Recipe Summary Cast Iron Buttermilk Biscuits

Experimentation and a need for more biscuits per batch led me to what we think are the best biscuits anywhere! For optimum flavor, these must be baked in hot, buttered cast iron skillets. They are great for breakfast with gravy or jellies. Also excellent with beef stew for dinner. My husband likes the leftover biscuits even better. He breaks them open on a plate and smothers them with molasses.

Ingredients | Cast Iron Quiche With Crust

½ cup cold butter, divided

1 ⅓ cups buttermilk

2 eggs

4 cups all-purpose flour

5 teaspoons baking powder

1 teaspoon cream of tartar

1 teaspoon salt

Directions

Info | Cast Iron Quiche With Crust

prep: 25 mins cook: 20 mins total: 45 mins Servings: 24 Yield: 2 dozen

TAG : Cast Iron Buttermilk Biscuits

Bread, Quick Bread Recipes, Biscuits,

Images of Cast Iron Quiche With Crust

Cast Iron Quiche With Crust - Layer the chopped green chard over the top.