Skillet Buttermilk Biscuits

Measure flour into a large bowl, add shortening and cut into flour. I find using my hand helps to thoroughly mix the shortening better. You can use a pastry blender which works just as well. Add the buttermilk and lightly mix dough just until it starts to come together. Turn biscuit dough onto a floured surface and lightly knead. Make sure not to overwork the dough or it will result in tough biscuits. Pat into a circle about 1/2 thick. If you like higher biscuits then leave the dough a bit thicker. Use a glass or biscuit cutter to shape the biscuits. Gently press the floured glass or biscuit cutter into the biscuit dough and push down the cutter or glass—never twist, because twisting will end up sealing the sides of the biscuits, preventing from rising. So always remember just push the glass straight down and lift.

Cut all of the biscuits out and place each biscuit in a large cast iron skillet, touching each other. Make a fist and using your knuckles, push down on each biscuit, making an indention. Why do I do this, you ask? Because that’s what Paula Deen does. Then brush melted BUTTER all over the biscuits. You can see where you pressed down all that melted butter just pools together. Bake in a preheated 400-degree oven for 12- 15 minutes or until golden brown on top. When biscuits are done, remove from oven and brush with more melted butter—real butter, not margarine. Cool, split each biscuit with a fork and serve.