Skillet Buttermilk Biscuits

Preheat the oven to 450°F and butter a 12-inch cast-iron skillet. In a large bowl, whisk the flour with the baking powder, salt and baking soda. Add the cubed butter and, using a pastry cutter or your fingers, pinch the butter into the flour until the mixture resembles very coarse crumbs, with some of the butter the size of small peas. Gently stir in the buttermilk, just until a soft dough forms.

Scrape the dough out onto a lightly floured work surface and pat it into a 3/4-inch-thick round. Using a 2-inch round biscuit cutter, stamp out biscuits as close together as possible. Gently press the scraps together and stamp out more biscuits. Arrange the 
biscuits in the prepared skillet and bake for 12 to 14 minutes, until golden brown. Serve warm.

This easy recipe is from the August issue of Food & Wine magazine.