Gradually add buttermilk ... the bottom and sides of an 8-inch cast-iron skillet with oil. Place pan in oven until very hot, about 5 minutes. Place biscuits in hot pan, overlapping slightly ...

Bake these tender, buttery little biscuits in a cast-iron skillet, then bring them to ... Gently stir in the buttermilk just until a soft dough forms. Scrape the dough out onto a lightly floured ...

It's become the go-to volume for home bakers. Her exceptionally flaky buttermilk biscuits, baked in a cast-iron skillet, are unparalleled. To blend the cubes of butter into the flour, you smash ...

To me, it’s become critical to use a cast-iron skillet to make these biscuits. Especially since ... are consistently smaller than peas. Add the buttermilk and quickly mix well with your hands ...

Gradually add buttermilk ... of a 9-inch cast-iron skillet with oil. Place in oven 5 minutes. (Yes, we are preheating the skillet). Carefully remove from oven and place biscuits in hot skillet ...

If you're craving fluffy, tender buttermilk biscuits with hundreds of flaky ... I have never baked mine in a cast iron ...

10. Bake until golden brown and cherries are sizzling. Preheat the oven to 375F (190C) and pit the cherries, then place them ...

Preheat the oven to 450° and butter a 12-inch cast-iron skillet ... scraps together and stamp out more biscuits. Arrange the ?biscuits in the prepared skillet and bake for 12 to 14 minutes ...

Set a 12" cast iron skillet into ... round cutter to cut out biscuits, and roll out scraps one time, if necessary, to make the last couple of biscuits. *Remove hot skillet from the oven, melt ...