I had previously mentioned these biscuits with a link to my friend, Blake’s Facebook page but every time I show them, I get requests for the recipe so I asked Blake if I could post it here and he said “Sure”.
Here’s the recipe:
2 T. butter
2-1/2 cups Pioneer baking mix
1 cup sour cream
1/3 cup Half & Half
If you don’t keep Half & Half around, milk will be just fine I’m sure. I use my homemade, strained, very thick yogurt and usually have to use more like 1/2 cup of Half & Half.
Preheat oven to 375.
Add 2 T. butter to a cast iron skillet. Place the skillet in the oven until the butter is melted.
In a large bowl, mix the baking mix (and Blake insists he’s tried them all and Pioneer is the best and I trust Blake!). Add the sour cream and Half & Half. Mix well. It will be sticky!
Flour the countertop well. Place dough on the counter and roll into a log – about 3″ x 10″.
Slice into 8 “hockey pucks” (his words . . not mine).
Take each “puck” and put it down inn the buttered skillet, then flip it so the buttered side is up. Continue til all the dough is in the pan.
Bake for 20 minutes. (My oven seems to take at least 25 minutes). Blake says to broil for 2 minutes to get the stops brown. I don’t do that because the first two times I tried it, I got sidetracked and kinda scorched the tops.
These truly are some of the best biscuits I’ve ever made.