Cast Iron Buttermilk Biscuits

Preheat oven to 425°F. Place 9” or 10” cast iron skillet in oven while preheating.

Using a large bowl, add the flour, baking powder and salt; stir until well combined.

Cut 4 oz. of the butter into small pieces (~1/2″ cubes) and add to the bowl of dry ingredients. (Note: Another alternative to cutting in the butter is to freeze it and then use a coarse cheese grater to grate butter into the bowl.)

Using a pastry blender or 2 table knives, cut the butter into the dry ingredients until butter pieces are pea-sized.

Add the buttermilk and stir until absorbed. (The dough will be somewhat sticky.)

Turn the dough out onto a lightly floured surface and shape into a rough 8”x8” square.

Using a 2½” round cookie or biscuit cutter, cut the dough into circles. Carefully press together any extra pieces of dough and cut into additional circles as well.

Carefully remove hot skillet from oven and add ½ oz. (1 Tbsp) of butter. Brush butter around bottom of skillet until completely melted.

Place biscuits into skillet. Bake for 20-22 minutes, or until tops are golden brown in color.

Remove skillet from oven. Melt the remaining ½ oz. (1 Tbsp) of butter and brush melted butter on top of baked biscuits. Serve hot.