Skillet Buttermilk Biscuits

Preheat oven to 500 F.

Cut the stick of butter into small pats and lay them out on a cookie sheet that you’ve lined with wax paper. Stick the pan in the freezer for about 10 minutes. Prepare a cast iron skillet by brushing the bottom of it with a tiny amount of bacon grease, if available. (I didn’t have any bacon on hand so I just melted a 1 inch thick pat of butter and brushed the skillet with that).

Combine all of the dry ingredients using a stand mixer. Add in the frozen pats of butter and mix on medium speed until the butter is about the size of peas. Add the buttermilk, 1/4 cup at a time until you have added just enough so the dough separates from the sides of the bowl. Stir until just combined.

Then put the dough onto a well-floured surface and cover dough with a sprinkling of additional flour. Knead a couple of times and roll out to about 3/4″ to 1″ thickness. Using a biscuit cutter, cut out biscuits.

Place biscuits into your prepared cast-iron skillet and be sure the biscuits are touching.

Bake for 6 minutes. Take the skillet out of the oven, brush biscuits with melted butter, and put back in the oven. Cook for an additional 3-4 minutes. Every oven is different so watch the biscuits closely at this point.

Adapted from See.Try.Eat.