- 1 stick cold unsalted butter, cubed, plus more for greasing
- 2 cups all-purpose flour, plus more for dusting
- 4 teaspoons baking powder
- 1 teaspoon kosher salt
- 1/4 teaspoon baking soda
- 1 1/4 cups cold buttermilk
- Preheat the oven to 450° and butter a 12-inch cast-iron skillet. In a large bowl, whisk the 2 cups of flour with the baking powder, salt and baking soda. Add the cubed butter and, using your fingers, pinch the butter into the flour until the mixture resembles very coarse crumbs, with some of the butter the size of small peas. Gently stir in the buttermilk just until a soft dough forms.
- Scrape the dough out onto a lightly floured work surface and pat it into a 3/4-inch-thick round. Using a 2-inch round biscuit cutter, stamp out biscuits as close together as possible. Gently press the scraps together and stamp out more biscuits. Arrange the biscuits in the prepared skillet and bake for 12 to 14 minutes, until golden brown. Serve warm.
The biscuits can be made earlier in the day and reheated in a 350° oven for 3 to 5 minutes.