A couple months ago, Zac decided to buy a 12" cast iron skillet. I've always been intimidated by cast iron pans and felt the seasoning process was overwhelming. The countless stories of rusting and washing mistakes steered me towards predictable non-stick and glass. However, since we got the pan, I've come to absolutely love it. We've made crispy vegetables, cooked juicy burgers, and even roasted a whole chicken! I've even found the seasoning process to be quite easy. Although we've found many uses for the cast iron pan, we realized we had yet to use it for baking.
You should all know that southern food is my favorite. To me, there's nothing better than a warm buttermilk biscuit. What I love about baking biscuits in the skillet is that since all the edges are touching - the insides hold warm pockets of steam that escape as each buttery layer is peeled apart. Butter must be spread immediately as it sinks into the biscuit like an ice cube melting on a hot summer sidewalk. For these biscuits, I added rosemary to browned butter and whipped it with some honey. What's your favorite way to eat a biscuit?
Cast Iron Skillet Biscuits + Rosemary Honey Butter
Makes 15 biscuits
3 cups all-purpose flour (White Lily if possible)
1/4 + 1/8 teaspoons baking soda
1 + 1/2 tablespoons baking powder
1 + 1/2 teaspoon kosher salt
9 tablespoons unsalted butter, COLD
1 + 1/2 cup buttermilk (approx.)
1. Preheat your oven to 450 degrees F
2. Combine the dry ingredients in bowl, or in the bowl of a food processor
3. Cut the butter into chunks and cut it into the flour so it resembles course sand. If using a food processor, just pulse a few times until the sand consistency is achieved.
4. Add the buttermilk and mix JUST until combined. Do not overmix!
5. If it appears on the dry side, add a bit more buttermilk. The dough should be wet.
6. Turn the dough out onto a floured board and spread flour over the top.
7. Gently PAT (do not use a rolling pin) the dough out until it is about 1/2" thick. Fold the dough about five times, and gently pat the dough down to 1" thick.
8. Use a 2" round cutter to cut into rounds. Place the rounds in the cast iron pan, touching but do not crowd. Gather the scraps together for round two of biscuits but try not to knead the dough too much or at all as it disrupts the layers.
9. Brush the tops of the biscuits with melted butter and bake for 10-12 minutes until the tops of the biscuits are a light golden brown.
10. Generously spread with Rosemary Honey Butter (recipe below)
Rosemary Honey Butter
Makes 1/2 cup
4 tablespoons butter, separated
1 teaspoon chopped fresh rosemary
1/2 tablespoon honey
1. In a small saucepan over medium heat, melt two tablespoons of butter. When the butter has entirely melted, add in the rosemary and reduce the heat to medium-low. Continue to cook until the butter turns a nutty brown, making sure not to let it burn. Remove from heat.
2. Allow melted butter to come to room temperature and let it start to solidify. At this point, add honey and remaining two tablespoons of butter (at room temperature) and use a hand-mixer, immersion blender, or whisk to whip the rosemary honey butter together.
Photos by: Zac Wolf Photography