Don't mind me while I'm off in the corner downing one of these biscuits.
Serve them warm with honey butter and your day is made.
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I went to the library today for really no reason at all other than to just get out of the house. Cabin fever is a REAL thing and it's been holding me captive since early February.
You see, we've had the flu roaming around our house since February 8th. It is now February 21st. I'll let you do that math. Take a moment to let it sink in.
It started with one kid, then traveled to the husband and is currently holding another kid hostage. It's the flu that brings an almost week long fever, chills, cough and just all the winter nastiness you can imagine.
It's a fun place around here.
So basically my life has been revolved around sleeping on the couch {and bedroom floors}, runs to the dollar store for more medicine, taking food and drink orders, multiple loads of laundry, cooking up double batches of soups {our favorite chicken noodle + chili} and trying not to become a head case from a lack of fresh air.
Did I mention it WON'T STOP SNOWING?
Ten snow days and counting!
It's been freezing outside but I've still been opening up our windows at various times to let these germs escape.
I have a spa date scheduled with a friend in a few weeks and I'm not lying when I say I dream of that every night before I go to sleep. That and these biscuits.
Oh, how heavenly they are! What's funny is that I've made these on and off for YEARS, but up until a couple weeks back it never dawned on me to share them with you.
I recently learned how to make gravy for biscuits and gravy {thank you Joanna Gaines} and I used these biscuits. We had our favorite Amish Breakfast Casserole this week for brinner and I whipped up a batch of these to serve on the side. I've also been known to make a batch, then split them apart and make into breakfast sandwiches on the weekend.
Because what is better than a fried, drippy egg, a slice of bacon and some sharp cheddar all on a flaky biscuit?
Nothing.
There is nothing better.
The reason I love these so much is the EASE of the recipe. They are a drop discuit. For all of you that have no idea what that means...it means it's easy! There is no kneading of the dough, rolling it out, nor any cutting out the perfect biscuit circles.
None of that nonsense.
Instead once the dough comes together you just plop a big scoop into the skillet all rustic style and move on. After they are done baking they pull apart with ease!
Now, I've never been one to tell you what to do, but YOU NEED TO TOP THESE WITH MY HONEY BUTTER.
Sorry, this time I am giving an order.
Just imagine pulling off a biscuit that is still warm, splitting it open and slathering on my homemade honey butter. It's better than most things I can think of. I like to add a dash of cinnamon in my honey butter, but I know some of you hate the stuff {you've told me} so feel free to leave it out.
Either way make these part of your meal, as the side dish or just bake them off, grab some pot holders and the honey butter and head to your bedroom by yourself.
Be sure to tag me on social media when you've made them! You can find me on all the kid's favorite hot spots @sweetsavoryeats.
Yield: 12-14
Cast Iron Skillet Biscuits with Honey Butter
This easy, drop-dough biscuit, allows for crispy edges from your cast iron skillet, yet allows for a tender, flaky middle. Slather on the honey butter and you'll die and go to heaven.
prep time: 15 minscook time: 23 minstotal time: 38 mins
ingredients
Biscuit Dough
- 3 cups flour
- 1 T baking powder
- 1/2 t baking soda
- 1/2 t salt
- 3/4 cup unsalted cold butter, cubed
- 3 T vinegar
- 1 1/4 cup 2% or whole milk
Honey Butter
- 1/4 cup unsalted butter, softened
- 3 T honey
- 1/2 t vanilla extract
- 1/4 t cinnamon (optional)
instructions
- Preheat the oven to 450 degrees. Generously grease your cast iron skillet (I used this 12-inch skillet) with cooking spray.
- In a large bowl combine the flour, baking powder, baking soda and salt.
- Cube the cold butter and put it in the dry ingrediens. Using a pastry blender or fork cut the butter into the flour mixture until it resembles course crumbs.
- In a separate smaller bowl combine the vinegar and milk. Allow to sit for 5 minutes.
- Add the milk mixture into the butter/flour mixture and mix just enough to combine.
- Drop by 1/2 cup portions into the greased skillet.
- Bake for 20-23 minutes or until just golden brown.
- While the biscuits are baking make the honey butter by combining the softened butter, honey, vanilla and cinnamon (optional).
- Serve the biscuits warm topped with the honey butter.
Created using The Recipes Generator
