Who doesn’t love a warm, freshly baked biscuit? Slather on some butter, honey, or preserves. Mmm. Yes please!
I saw these made on the tee-vee a year or so ago now, as part of a schnitzel sandwich recipe. The sandwich looked good, but I was mainly intrigued by the biscuits. I’d never seen them made in a cast iron skillet before, and as a lover of cast-iron cooking, I had to try them.
(Optionally, use Self-Rising Flour in place of first three ingredients!)
Place heavy Cast-Iron Skillet in oven. Preheat to 425 degrees F.
Place large Bowl, flour and butter in freezer for ~15 mins to chill.
Quickly, use fingers (or pastry cutter) to work butter into flour, until butter has formed into “Pea-sized” balls.
Add Buttermilk 1 cup at a time and mix until dough comes together.
Turn the dough out onto a floured counter or board.
Work dough lightly, then press into a 1” thick round.
Using biscuit cutter, cut into 8 biscuits, and set aside.
Carefully remove hot skillet from oven, and add oil.
Nestle biscuits (carefully!) into the hot skillet.
Brush biscuit tops with melted butter.
Return to oven and Bake ~15 min, until golden brown.
NOTE: This makes 8 large biscuits, with dough left over to be reshaped for a couple more done the same way, or to use for whatever you’d like (shortcake?). You can also use a smaller biscuit cutter to make more, smaller biscuits rather than just 8 large ones. Adapt as you like, depending on the crowd your feeding, the size of your skillet, etc. 🙂
Recipe Source: Adapted from Schnitzel Biscuits by Jeff Mauro, Food Network’s “Sandwich King.”