Skillet Buttermilk Biscuits
 
Makes 16
Ingredients
  • 3½ cups self-rising flour
  • ½ teaspoon baking soda
  • ½ teaspoon kosher salt
  • ½ cup cold unsalted butter, cubed
  • 1¼ cups plus 1 tablespoon cold whole buttermilk, divided
  • 1 tablespoon unsalted butter, softened, plus more to serve
  • Sausage Gravy (recipe follows)
Instructions
  1. Preheat oven to 375°.
  2. In a large bowl, whisk together flour, baking soda, and salt. Using a pastry blender or 2 forks, cut in cold butter until mixture is crumbly. Gradually add 1¼ cups cold buttermilk, stirring just until dry ingredients are moistened.
  3. Turn out dough onto a lightly floured surface, and gently knead 4 times. Roll dough into a 9-inch circle (about 1 inch thick).
  4. Coat a 9-inch cast-iron skillet with softened butter. Place skillet in oven until very hot, about 5 minutes.
  5. Place dough in hot skillet. Brush remaining 1 tablespoon cold buttermilk on top of dough. Using a knife or bench scraper, score dough into 16 biscuits.
  6. Bake until golden brown, about 25 minutes. Brush with softened butter as desired. Let cool in skillet for 5 minutes. Serve with Sausage Gravy.
Recipe by Taste of the South at https://tasteofthesouthmagazine.com/skillet-buttermilk-biscuits/