Directions: |
Directions:Preheat oven to 400º F
1. Whisk flour, baking powder, and salt in a large bowl.
2. Cut 2 sticks of the butter into small chunks, making sure it stays as cold as possible. Using a pastry cutter or fork, cut the chilled butter bits into the flour mixture until blended thoroughly. Make a well in the center and gently stir in 2 1/4 c buttermilk and 2 T honey until the dough just comes together.
3. Turn out the dough onto a generously floured surface and use floured hands to press it into a 1 inch thick rectangle. Fold one of the short sides into the center and then the other side (like a letter); rotate the folded dough 90 degrees and press to 1 inch again. Repeat this process 2 more times, folding, rotating and pressing the dough.
4. Cut out rounds of dough with a floured 2 1/4 inch round biscuit cutter and place in a 12 inch cast iron skillet (do not twist the cutter when pressing out the rounds - twisting seals the edges and prevents the biscuits from rising). Gently reroll the scraps, if needed, and cut out more biscuits (you should have about 14). Brush the tops of the biscuits with the remaining 1/4 c buttermilk.
5. Transfer the skillet to the oven and bake until the tops and bottoms are golden brown and the dough is cooked through, 25 to 30 minutes.
6. Meanwhile, combine the remaining 4 T butter and 1 T honey and the cinnamon in a microwave safe bowl until softened; mix until combined. Brush the hot biscuits with some of the cinnamon butter and serve the rest on the side. |
This recipe for Skillet Biscuits with Cinnamon-Honey Butter is from