I’ve got a thing for biscuits lately, and it all started with these ones. The first time I really put the skillet my mum bought me to good use. I’ve seasoned it and all, but never used it. There’s nothing, up to this point, that has grabbed my attention, to make in a skillet.
Then I realized I can BAKE in a skillet. Way too awesome.
I made these to have with a roasted chicken and salad we made for my mum. (recipe for the home made bbq sauce and salad to come sooooon!)
Then I made them for soup. And for breakfast. And just to eat. Gosh, they’re good.
Feel free to change up the cheese, the chives, take it away, change it, add something sweet, or leave them plain. They won’t disappoint.
Next up in the skillet is a big ass chocolate chip cookie I think. Go skillet go!!
Adapted by Joy the Baker from Art Smith’s Table Fifty-Two
- 2 cups all-purpose flour
- 3 teaspoons baking powder
- 1 1/2 teaspoons salt
- 4 tablespoons (2 ounces) cold unsalted butter, cut into cubes
- 1 tablespoon unsalted butter, for the pan
- 2 tablespoon unsalted butter, melted to top the biscuits
- 4 tablespoons (2 ounces) goat cheese, sharp cheddar or whatever you'd like in them, crumbled
- 3 tablespoons chopped chives
- 1 cup buttermilk
- Place a rack in the upper third of the oven and preheat to 425 degrees F. Place a 10-inch cast iron skillet in the oven to preheat.
- In a medium bowl, whisk together flour, baking powder and salt. With a pastry cutter or your fingers incorporate the butter and goat cheese until the flour resembles a coarse, pebbly mixture. Pour in the buttermilk. Mix together the buttermilk and flour until well incorporated.
- Melt 2 tablespoons of butter in a small sauce pan or in the microwave. Set aside.
- Remove the cast iron from the oven and place one tablespoon of butter in it. Move the butter around, greasing the entire pan, including the sides.
- Spoon the batter, by the 1/4-cup into the hot skillet as evenly as you can.
- Brush with melted butter.
- Bake for 14-16 minutes, until slightly golden in color. Remove from the oven. Let rest for 5 minutes. Serve warm.