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Try baking your holiday breads the old-fashioned way: in a cast-iron skillet!
Cast iron gets screaming hot, so it’s perfect for giving biscuits, rolls and other breads a beautiful crust. Plus I love the way the pan looks on the table!
0 hours 30 mins
0 hours 50 mins
4 1/2 c. all-purpose flour, plus more for dusting
2 tbsp. baking powder
1 tsp. kosher salt
2 1/2 sticks cold salted butter
2 1/2 c. buttermilk
3 tbsp. honey
1/2 tsp. ground cinnamon
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Preheat the oven to 400 F. Whisk the flour, baking powder and salt in a large bowl.
Cut 2 sticks of the butter into small chunks, making sure it stays as cold as possible. Using a pastry cutter or fork, cut the chilled butter bits into the flour mixture until blended thoroughly. Make a well in the center and gently stir in 2 1/4 cups buttermilk and 2 tablespoons honey until the dough just comes together.
Turn out the dough onto a generously floured surface and use floured hands to press it into a 1-inch-thick rectangle. Fold one of the short sides into the center and then the other side (like a letter); rotate the folded dough 90 degrees and press to 1 inch thick again. Repeat this process two more times, folding, rotating and pressing the dough.
Cut out rounds of dough with a floured 2 1/4-inch round biscuit cutter and place in a 12-inch cast-iron skillet (do not twist the cutter when pressing out the rounds— twisting seals the edges and prevents the biscuits from rising). Gently reroll the scraps if needed and cut out more biscuits (you should have about 14). Brush the tops of the biscuits with the remaining 1/4 cup buttermilk.
Transfer the skillet to the oven and bake until the tops and bottoms are golden brown and the dough is cooked through, 25 to 30 minutes.
Meanwhile, combine the remaining 4 tablespoons butter and 1 tablespoon honey and the cinnamon in a microwave-safe bowl and microwave until softened; mix until combined. Brush the hot biscuits with some of the cinnamon butter and serve the rest on the side.