Cooking with iron skillets is such a pleasure. If you've never tried baking with an iron skillet - you really should give it a try. You won't look back, I promise! And plus, cleanup is always a breeze with a properly seasoned iron skillet -- you just rinse out with water (seldom is soap needed), and after drying, spread a little bit of grease over the inside of the skillet (butter works fine), and your skillet is ready to be used again.
I wanted to share this simple recipe today, and I promise you this has to be the best biscuits you will ever eat. The original recipe calls for buttermilk, which you can use if you have it on hand. However, I seldom have buttermilk on hand, and one day I substituted vinegar in the milk and found it worked amazing. So, that has been the way I've done it ever since. This way I can make a batch of these super simple, incredibly soft and tender biscuits in a matter of minutes, and cleanup is a breeze too.
IRON SKILLET BISCUITS
2 cups flour
1 tbsp white sugar
1 tbsp baking powder
1 tsp salt
1/4 cup butter, cubed
1 tsp vinegar
1 cup milk
Preheat oven to 450. Add vinegar to measuring cup, and pour in milk. Let sit while you mix the dry ingredients. Mix flour, sugar, baking powder, and salt together. Add in cubed butter, and mix together until mixture is in small pea sizes. Make a well in the center of the flour mixture, and pour in milk/vinegar mixture. Mix gently until dough forms a ball. Drop onto floured surface. Pat into a 1-1/2" thick circle. Cut out biscuits using biscuit cutter (mine is 3"). Grease 10" iron skillet with butter. (Note you can adjust the biscuits to fit whatever size iron skillet you have). Place in 450 oven, and bake 15-16 minutes, or until lightly browned on top. Serve warm.
TIP: If you want to reheat day-old biscuits, preheat oven to 350, and moisten biscuits with some water (just a quick dip under running water), and place in oven until warmed, about 5 minutes or so. The biscuits will taste like they were baked fresh!