These biscuits are actually called cowboy biscuits because this is the same method they use with an iron skillet over the open fire. Lately I’ve been using this recipe and I really do think it tastes better than in the oven. They always seem to get fluffy no matter what. It’s the magic of the iron skillet I suppose. Sometimes I make just half this recipe too when I just want a few for breakfast.
1-3/4 cups all purpose flour
1 teaspoon salt
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 stick butter, cut up in small pieces
3/4 cup buttermilk (I use laban)
1. Place an iron skillet with a lid on medium heat. Meanwhile, in a mixing bowl, add flour, salt, baking powder and baking soda, mix then add butter. With hands, mix until a coarse mixture forms.
2. Add the buttermilk a little at a time until dough forms together, lightly make sure everything is combined, then on a lightly floured surface pat dough and cut into rounds with a glass.
3. Add 1 tablespoon of butter into pan and move it so the bottom is coated, lay biscuits around the edge, cover. Reduce heat to low-medium, cook for 5 minutes, then with a fork carefully turn, cover and cook for a remaining 5 minutes.