Pull-apart Buttermilk Skillet Biscuits
The term “biscuits” has different meanings depending on where you live in the world. In the United StatesS, biscuits are similar tolike a dinner rolldinner rolls, but denser and flakier because they aren’t made with yeast. Since there is (typically) no yeast involved and the rising agent is typically either baking soda, baking powder, or both, – biscuits are considered a quick bread, like banana bread or no-yeast bread. In Europe, biscuits are cookies or scones. This American-style biscuit recipe only requires six ingredients and is are ready in about 35 minutes.
- Yield
- 8 to -10 biscuits
Directions
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Preheat oven to 425 F.°F
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Make the biscuits: Place the flour, baking powder, and salt together in a large bowl or in a large food processor. Whisk or pulse until combined. Add the cubed butter and cut into the dry ingredients with a pastry cutter or by pulsing several times in the processor. Cut/pulseContinue until coarse crumbs form. See photo above for a visual. If you used a food processor, pour the mixture into a large bowl.
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Make a well in the center of the mixture. Pour 1 cup (240ml) buttermilk in the well and drizzle the 2 teaspoons of honey on top. Fold everything together with a large spoon or rubber spatula until it begins to come together. Do not overwork the dough. The dough will be shaggy and crumbly with some wet spots. See photo above for a visual.
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Pour the dough and any dough crumbles onto a floured work surface and gently bring together with generously floured hands. The dough will become sticky as you bring it together. Have extra flour nearby and use it often to flour your hands and work surface in this step.
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Using floured hands or a floured rolling pin, flatten into a 3/4-inch-thick rectangle as best you can. Fold one of the short sides to the center, then fold the other side to the center. Turn the dough 90 degrees clockwise. Gently flatten into a 3/4-inch-thick rectangle again. Repeat the folding a second time. Turn the dough 90 degrees clockwise a second time. For a third time, gently flatten the dough into a 3/4-inch-thick rectangle. Repeat the folding, rotation and flattening to 3/4 inch a last time.
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Cut into 2.5- or 3-inch circles with a biscuit cutter. r.
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Pro-Tip: Do not twist the biscuit cutter when pressing down into the dough– —this twisting action seals off the edges of the biscuit and which pprevents them from fully rising.
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Re-roll scraps until all the dough is used. You should have about 8 to -10 biscuits. Arrange themin a 10-inch cast iron skillet or close together on a parchment paper-lined baking sheet. Make sure the biscuits are touching.
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Brush the tops with the remaining 2 tablespoons of buttermilk. Bake for 15 to -20 minutes or until tops are golden brown.
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Remove from the oven, brush warm tops with optional honey butter, and enjoy warm.
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Cover leftovers tightly and store at room temperature or in the refrigerator for up to 5 days.
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Cast-Iron Deep-Dish Pizza
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Makes one 16-inch or two 8-inch pizzas
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This Chicago-style pizza is made in a large cast iron pan. The buttery crust is spread with a thick layer of cheese then piled with veggies, meat, or whatever fillings tickle your fancy, then topped with slightly sweet tomato sauce and more cheese. The crust is made with up of three different fats: olive oil, vegetable oil and butter, creating a flaky and tender crust, while the cornmeal adds texture. This is a deeply layered “pie,” requiring a fork and knife to eat.
From Shawnie's class “Cast Iron Cooking”
