Cast Iron Skillet Biscuits
These biscuits might be my favorite thing I’ve made this summer. I know, I know, that’s quite a thing to say. And I KNOW, it doesn’t involve chocolate. I can’t describe it, it’s just one of those things. It could be the fact that they came out perfectly the first time I made them, which rarely happens and is very exciting. It might have something to do with the fact that you can literally serve these with any sauce/spread and you will have an incredible dessert/appetizer/snack. It definitely is partially because you get to put a pan in the oven, which is (weirdly) one of my favorite kitchen things, ’cause in my opinion nothing makes you look more like a pro than pulling a burning hot pan out of the oven with a dish cloth. Try it. You’ll get it. (Quick side note, if you don’t have a cast iron skillet, you can use a round cake pan for a similar effect. But #srsly, get a skillet)
But honestly, if you plan to make anything from the blog, this should be on the top of the list. It’s so simple and delicious and quick. You can serve them with flavored butters (honey, raspberry, cinnamon, etc) or freshly made eggs for breakfast, or with slaw and pulled pork or barbecued chicken (stay tuned for more on this) for lunch/dinner, or with tapenade, sliced cheeses, and jams for a new take on a cheese and cracker plate, or with fresh fruit and whipped cream for a slammin’ dessert. They will not disappoint!
Biscuits (adapted from Chef Louis Lambert’s recipe seen on Tripping Out with Alie and Georgia)
– 3 cups flour (plus a little extra for flouring)
– 1 tbsp baking powder
– 1 tbsp sugar
– 2 tsp baking soda
– 1 tsp kosher salt
– 6 tablespoons cold butter
– 1 1/2 cups buttermilk (y’know how I wax on for sentences about dry buttermilk? DON’T use it here. Just get a small container of the real stuff. Because science-y things are happening in this biscuit dough and the real liquid is necessary)
Preheat the oven to 425 degrees F. Lightly grease the skillet with a little butter. In a large bowl, whisk together the first 5 ingredients. Add the cold butter and work with your hands (or a pastry cutter if you’re going to insist on being a lady here, but I do recommend getting down and dirty and scraping dough out of your nails for the rest of the night. Mmmmm.) until the mixture resembles coarse crumbs. Fold in the buttermilk with a spatula until it just comes together.
Transfer the dough to a lightly floured work surface (use a Silpat for easy cleanup). Lightly sprinkle the top of the dough with flour and roll out to about 3/4 inch thick. Cut out biscuits with a 2 1/2 inch biscuit cutter and place on the skillet very close together (it’s okay if they touch, let them get cozy). Gather up the biscuit scraps and gently push together, then roll out again and cut out as many as you can get. Bake until golden, about 15 minutes. Serve fresh out of the oven.