Skillet Biscuits

Skillet Biscuits Biscuits 1 1/2 cups all purpose flour 1 1/2 cups cake flour 1 tablespoon baking powder 1/2 teaspoon baking soda 1 teaspoon kosher salt 3/4 cup cold salted butter, cubed 1 1/4 cups cold buttermilk 4 tablespoons salted butter, melted Honey Butter 1/2 cup butter, room temperature 3 tablespoons honey 1/2 teaspoon vanilla Preheat oven to 450°F. Grease a 9- inch cast iron skillet liberally with butter. Set aside. In a large bowl whisk together both flours, baking powder, baking soda, and salt. Add in the cold butter and quickly work the butter into the flour until it forms a coarse meal. Stir in the buttermilk until dough forms. Scoop out the into 1/2 cup portions and drop into the prepared skillet. Dough can touch in the pan. Brush the dough with half of the melted butter, reserving the remaining. Bake for 20-25 minutes until lightly golden. Remove from the oven and brush with the remaining butter. To prepare the honey butter, combine the 1/2 cup butter, honey, and vanilla in mixing bowl. Using the whisk attachment, mix on medium speed until combined and smooth. Serve biscuits warm with honey butter. Notes: Store airtight for up to 3 days. To reheat place in a warmed oven for 5-6 minutes to heat up. Store honey butter airtight, refrigerated, for up to 7 days.