Cast Iron Skillet Biscuits
8-9 Biscuits
2 ½ cup all-purpose flour (set aside an additional 2 Tbsp for dusting your board and cutter)
2 Tbsp granulated sugar
1 Tbsp baking powder
½ tsp baking soda
½ tsp fine sea salt
2 tsp ground cardamom
½ tsp freshly ground black pepper
8 Tbsp unsalted butter, chilled
1 cup cold buttermilk
1) Preheat your oven to 400 degrees.
2) In a large bowl, whisk together the flour, sugar, baking powder and soda, salt, cardamom and black pepper.
3) Using a box grater, grate 6 Tbsp of the cold butter over the dry mix. With your fingers, lightly work the grated butter into the dry mix until the mixture resembles clumpy sand.
4) Pour the cold buttermilk into the mix and fold together with your hands or a plastic bench scraper until the dough comes together into a clumpy ball.
5) Set your cast iron skillet over a medium low heat and add the remaining 2 Tbsp butter to melt as you cut your biscuits.
6) Pat your dough into a circle about 1 ½” high, flour your biscuit cutter and cut rounds straight down into the dough. (Do not twist the cutter. This will seal the edges.) Cut as many as you can and then gather the dough back together and cut again to end up with a total of 8-9 biscuits.
7) When the butter has melted, and is beginning to brown, dip each biscuit into the butter to coat the top and then turn it over and place in the skillet. Once all the biscuits are in place, move the skillet into the oven, close the door and reduce the heat to 375 degrees.
8) Bake for 20-25 minutes until the biscuits are fully risen and there is a lovely brown on the top. Remove the skillet from the oven and let the biscuits cool five minutes in the skillet before serving.
