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 mites to heat up. Store honey butter airtight, refrigerated, for up to 7 days.