Skillet Biscuits

These tasted close, really close, to my favorite Hardees biscuits.

And crazy easy!

ation Instructions

Preheat oven to 500 F.

Cut the stick of butter into small pats and lay them out on a cookie sheet that you’ve lined with wax paper. Stick the pan in the freezer for about 10 minutes. Prepare a cast iron skillet by brushing the bottom of it with a tiny amount of bacon grease, if available. (I didn’t have any bacon on hand so I just melted a 1 inch thick pat of butter and brushed the skillet with that).

Combine all of the dry ingredients using a stand mixer. Add in the frozen pats of butter and mix on medium speed until the butter is about the size of peas. Add the buttermilk, 1/4 cup at a time until you have added just enough so the dough separates from the sides of the bowl. Stir until just combined.

Then put the dough onto a well-floured surface and cover dough with a sprinkling of additional flour. Knead a couple of times and roll out to about 3/4″ to 1″ thickness. Using a biscuit cutter, cut out biscuits.

Place biscuits into your prepared cast-iron skillet and be sure the biscuits are touching.

Bake for 6 minutes. Take the skillet out of the oven, brush biscuits with melted butter, and put back in the oven. Cook for an additional 3-4 minutes. Every oven is different so watch the biscuits closely at this point.

Adapted from See.Try.Eat.

Ingredients

• 1 stick Chilled Butter
• 2 cups All-purpose Flour Plus Extra For Sprinkling On Your Work Surface
• 1 Tablespoon Baking Powder
• 1 teaspoon Salt
• ¾ cups Buttermilk
• Melted Butter, For Your Skillet And For Brushing The Top Of Your Biscuits