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Skillet Biscuits
Ingredients
Makes 10 (3-inch) to 14 (2-inch) biscuits
4 cups all-purpose flour, more as needed for rolling
4 tablespoons sugar
4 teaspoons baking powder
1/2 teaspoon baking soda
1 1/2 teaspoons coarse kosher salt
8 ounces (2 sticks) unsalted butter, frozen
2 cups cold buttermilk
Melted butter or heavy cream, for brushing
Sea salt, to finish
Instructions
1
Place the sticks of butter in the freezer for at least 30 minutes before you start.
2
In a large bowl, whisk together flour, sugar, baking powder, baking soda, and salt. Grate the sticks of butter on the large holes of a box grater directly into the flour mixture, dipping the stick into the flour as needed to prevent smearing on the grater. Toss gently to combine.
3
Pour in buttermilk and fold with a wooden spoon until just combined (the dough may have pockets of dryness, that’s ok). Transfer to a flour-dusted countertop. Dust surface of dough with flour; using your floured hands, gently press and fold the dough until it comes together into an even texture. Press into a square about 8-inches wide.
4
Roll dough into a rectangle (about 12x9 inches) with the short side facing you. Starting at the short side, fold the dough into thirds like a letter, using a bench scraper or metal spatula to release dough from the counter. Press to seal the folds. Turn dough 90 degrees clockwise. Roll out again, then fold again like a letter, then rotate 90 degrees. Repeat this process until you have folded the dough 5 times. Roll into a square about 1 inch thick. Transfer dough to a parchment-lined baking sheet, cover with plastic wrap, and refrigerate for at least 30 minutes.
5
Preheat the oven to 400˚F.
6
Cut into biscuits of your desired size, dipping the biscuit cutter in flour as needed to prevent sticking. Press straight down, do not twist or turn the cutter, as this will prevent the biscuit from rising. Arrange in the No. 12 Dual Handle Skillet so the biscuits are very close together, almost touching. Brush with melted butter or heavy cream and sprinkle lightly with sea salt. Bake in the preheated oven until golden brown and just cooked through, about 22 to 25 minutes.
