Fluffy Skillet Buttermilk Biscuits

Tall, fluffy, buttery Southern biscuits baked in a hot cast iron skillet with bacon grease for a golden bottom. Made with White Lily self rising flour and frozen grated butter for maximum layers. Soft inside, crisp edges, and ready fast for breakfast, honey butter, or sausage gravy.

Yield: 6-8 Biscuits
Prep Time: 10 minutes
Cook Time: 14-18 minutes
Special Equipment: Cast iron skillet

Ingredients

• 2 cups White Lily self rising flour spooned and leveled

• 1 stick butter frozen and grated

• 3/4 cup low fat buttermilk

• 3 tablespoons heavy cream

• 1 tablespoon honey optional

• 1 to 2 tablespoons bacon grease for skillet

• Melted butter for brushing

Directions

1. Preheat oven to 450°F. Place cast iron skillet in the oven with the bacon grease while it heats.

2. Add flour to a bowl. Grate the frozen butter directly into the flour and gently toss to coat.

3. Stir buttermilk, heavy cream, and honey together. Pour into the flour mixture.

4. Mix with a fork just until no dry flour remains. Dough should look shaggy and slightly sticky. Do not overmix.

5. Turn dough onto a lightly floured surface. Gently pat into a rectangle and fold in thirds. Repeat the fold one more time to build layers.

6. Pat dough to about 3/4 to 1 inch thick. Cut biscuits straight down without twisting.

7. Carefully place biscuits into the hot skillet. Bake 14 to 18 minutes until tall and golden brown. Brush tops with melted butter and serve warm.