- Prep Time
- 2½ Cups All-Purpose Flour, plus more for the bench
- 3½ Teaspoons Baking Powder
- 1½ Teaspoon Kosher Salt
- 8 Tablespoons Unsalted Butter, plus more for greasing the skillet
- 1½ Cups Whole Buttermilk
- Mike's Hot Honey
Cube butter and place in the freezer, and preheat oven to 425F. Grease the skillet with butter and set aside.
Sift the flour into a large bowl, and whisk in baking powder and salt. Add the cubed butter from the freezer, and cut into the flour using a pastry cutter or your fingers (aim for pea sized butter chunks or smaller). Work fast so the butter stays as cold as possible.
Once the butter is in pea-sized pieces, add the buttermilk to the bowl and gently fold together with a large spoon. You want to bring this just to a shaggy dough, barely integrated together, maybe 5 or 6 full folds (do not overwork the dough or your biscuits will be dense).
Lay a large strip of parchment paper out on the counter, then lightly flour the surface. Turn your dough out onto the bench and fold it over itself 2-3 times, lightly flouring between layers to keep everything from being too sticky. Press out, using the just the tips of your fingers, until you have a large 1” disc.
Cut the biscuits using a large glass or biscuit cutter, dunk the rim of the glass in flour between cuts. Lay your biscuits in the skillet as you go with the sides touching, and plug any gaps with biscuit trimmings. Put the skillet on the middle rack of the oven and set a timer for 20 minutes. The tops of the biscuits should just be slightly golden when they’re done. Add time in 2-minute increments as needed.
Remove the skillet and trim around the edges of each biscuit using a butter knife. Promptly remove biscuits so they don’t continue cooking, and move onto a cooling rack/your plate. Drizzle the warm biscuits with Mike's Hot Honey and enjoy.