My iron skillet is one of my most prized kitchen possessions; in fact, it is essential when cooking many old recipes. It’s durable, reliable and more valuable than you can imagine, with mine getting tender loving care.
For early settlers, cast iron cookware was probably the only source of kitchen equipment available. It was indispensible for stews, soups, frying wild game and best of all for light and tasty biscuits.
Baking biscuits in an iron skillet ensures they will be soft and flaky with a great crisp bottom. I can not imagine anyone not savoring hot buttered biscuits, especially with an added touch of honey. These buttermilk biscuits will be a welcome addition to about any meal!
Old-Fashioned Iron Skillet Buttermilk Biscuits
4 c. flour
3 t. baking soda
1 ¼ t. salt
1/8 c. sugar
2½ cps. buttermilk
½ c. shortening
2 T. butter, melted
Mix ingredients in the order given, stir well.
Turn onto floured surface and work in flour till it can be easily handled.
Knead dough for 30 seconds.
Heat a small amount of oil in bottom of 12” iron skillet, smearing it around bottom and sides of skillet.
Pinch off enough dough for the size of biscuits you want.
Place in skillet, leave rounded on top, not flat like canned biscuits.
Baste melted butter on top.
Bake at 375 degrees for about 20 -25 minutes till golden brown on top.