Makes 8 biscuits
2 cups all-purpose flour (I used Martha White self-rising flour)
1 tablespoon baking powder
1/2 teaspoon kosher salt
1/2 teaspoon sugar
1/2 cup cold salted butter, cubed
1 cup whole buttermilk, divided
1 tablespoon salted butter
Preheat oven to 425 degrees
In a large bowl mix all dry ingredients whisking them together.
Cut in the cold butter using a pastry blender. The mixture should be crumbly.
Add the buttermilk 1/4 cup at a time slowly until the dough becomes moist.
Knead the dough until it is fully combined together.
Lightly flour a cutting board and roll the dough out until its 3/4 inch thick.
Fold over the dough and roll out again to be about 3/4 inch thick.
I used a 1/2 measuring cup to cut the dough so that each biscuit would fit into a Lodge mini cake pan but can also be done on a large skillet or flat cast iron pan.
Bake until golden brown. Around 19 minutes.
When done lightly coat the top with the butter.
Cut in half and drizzle honey on the biscuit. This is also really good with gravy.
Credit: Adapted from Cast Iron Baking Magazine Buttermilk Biscuits (Page 15)
1.Mix ingredients together and cover each fillet with mixture and wrap in aluminum foil and refrigerate for 4-5 hours.
2. Unwrap salmon and add to 13" cast iron skillet.
3. Start smoker on smoke setting and cook for 30 minutes.
4. Increase smoker setting to 225 degrees and cook for 45 to 60 minutes.
5. Serve with lemons.
1. In a 10 inch skillet over
medium heat, cook the bacon until crispy.
2. Add the onion and cook until softened- about 5 minutes.
3. Add the sweet potato and cook for another 5 minutes until the potato is warmed through.
4. Make 4 little spaces in the mixture and crack an egg into each one.
5. Cover and continue to cook until desired doneness. About 5-7 minutes for eggs that are still runny.
6. Sprinkle a little salt and pepper over each egg.
7. Serve straight from the skillet.