Skillet Biscuits

These skillet biscuits from Cookies & Cups are as delicious as the amount of butter they contain. I think there's often a direct correlation between butter and deliciousness.

These were tasty warm with butter and jam or honey, and the leftovers were devoured as biscuits and gravy. This is a simple enough recipe that requires minimal time for plenty of flavor.

Skillet Biscuits
1 1/2 cups flour
1 1/2 cups cake flour
1 Tbsp. baking powder
1/2 tsp. baking soda
1 tsp. salt
3/4 cup cold, salted butter
1 1/4 cups buttermilk, cold
1/4 cup butter, melted

Preheat oven to 450°F. Grease a 10-inch cast iron skillet, and set aside.

Combine all dry ingredients together. Using a pastry cutter, mix in butter until butter is in small crumbles. Stir in the buttermilk gently with a spatula, being careful not to over mix.

Drop spoonfuls of dough, about 1/2 cup at a time, into the pan. It is OK for them to be touching. Use half the melted butter to brush the biscuits before baking.

Bake 20 to 25 minutes until golden. Remove from oven, and brush with remaining butter. Makes 8 to 10 biscuits.