These light and fluffy biscuits make the perfect breakfast when topped with butter and jam. The best part is, there is no kneading, no rolling, and no cutting. They are simple, easy, and delicious! If you don't have a cast iron skillet, try them in a round cake pan.
Easy Cast Iron Skillet Biscuits
2 cups all-purpose flour (or a 50/50 blend of all-purpose
flour and whole wheat flour)
1 1/2 tablespoons sugar
3 teaspoons baking powder
1/2 teaspoon salt
1/8 teaspoon baking soda
2 tablespoons soft butter
2 tablespoons shortening (or you may substitute 2 T. butter for shortening)
1 1/4 cup buttermilk
1 1/2 additional tablespoons melted butter
1 additional cup all-purpose flour
1. Preheat your oven to 475 degrees F.
2. In a mixing bowl, stir together the flour, sugar, baking powder, salt, and baking soda with a whisk.
3. With a pastry blender, or your hands, cut in the butter and shortening into the four mixture until the the butter/shortening is about the size of peas.
4. Add the buttermilk to the mixture and stir just until combined. Allow this to sit for 3 minutes.
5. In a separate bowl, place your additional 1 cup of flour. Using an ice cream scoop, or a 1/4 cup measuring cup, drop 1 scoop of biscuit mixture into the flour. Gently toss the biscuit in the flour and scoop the biscuit up from the bottom with your fingers. Lightly shake off the excess flour. Place the biscuit in a greased 10-inch cast iron skillet or cake pan.
6. Continue with the other biscuits until you have about 10 biscuits. Pour the additional 1 1/2 tablespoons of melted butter over the biscuits. Bake for 16-18 minutes.