Ingredients:

  • 4 cups all-purpose flour
  • 2 tbsp baking powder
  • 1.5 tsp fine sea salt
  • 1 tbsp granulated sugar
  • 0.75 cup unsalted butter, chilled and cubed
  • 1.75 cups cold buttermilk
  • 1 tbsp unsalted butter (for skillet preparation)
  • 3 tbsp unsalted butter, melted (for brushing)

Instructions:

  1. Preheat your oven to 425°F (220°C). Place one tablespoon of butter in a 10 or 12 inch cast-iron skillet and place it in the oven for 5 minutes to melt and preheat.
  2. In a large mixing bowl, whisk together the flour, baking powder, sea salt, and sugar.
  3. Add the 0.75 cup of chilled, cubed butter to the flour mixture. Use a pastry cutter or two forks to work the fat into the flour until it resembles coarse crumbs with some pea sized clumps.
  4. Make a well in the center of the dry ingredients and pour in the cold buttermilk. Use a wooden spoon or your hand to gently fold the flour into the liquid until just moistened and shaggy.
  5. Divide the dough into 8 equal portions. They should be roughly the size of a large orange or a cat's head. Don't worry about making them smooth; the crags and bumps will become crispy bits later. Use floured hands to gently pat each portion into a rough ball.
  6. Carefully place the dough balls into the hot preheated skillet, arranging them so they are crowded and touching each other to ensure vertical lift.
  7. Bake for 20 minutes or until the tops are a deep mahogany brown and the biscuits have reached their full height.
  8. Remove from the oven and immediately brush the tops with the 3 tablespoons of melted butter.