SOUTHERN SKILLET CREAM BISCUITS

As a Southern woman, I am required to be skilled in the making of a fluffy, flaky biscuit. When handling biscuit dough, work quickly, as you don’t want the heat from your hands to melt the fat. Fold the dough over itself several times before rolling it out to make the flaky layers, and when cutting the biscuits, press straight down on the dough, being careful not to twist the biscuit cutter.

2 cups all-purpose flour

4 teaspoons baking powder

¼ teaspoon baking soda

¾ teaspoon salt

4 tablespoons cold butter, plus extra for preparing skillet

1 cup heavy cream, chilled

Makes 1 dozen (2-inch) biscuits

1. Preheat the oven to 450 degrees. Liberally butter a 9-inch cast-iron skillet.

2. In a large bowl combine the flour, baking powder, baking soda, and salt. Using your fingertips, pinch the butter into the flour mixture until the mixture looks like crumbs. (The faster, the better—you don’t want the fat to melt.) Make a well in the center, and pour in the chilled cream. Stir just until the dough comes together. The dough will be very sticky.

3. Turn the dough onto a floured surface, dust the top with flour, and gently fold the dough over on itself 5 or 6 times. Using a rolling pin roll the dough into a 1-inch–thick round. Cut out biscuits with a 2-inch cutter, being sure to push straight down through the dough. Reform the scrap dough, working it as little as possible, and continue cutting. Place the biscuits in the buttered cast-iron skillet so that they just touch.

4. Bake until the biscuits are tall and light golden on top, about 15 to 20 minutes. Serve immediately.

MAKE IT AHEAD: Make the dough ahead of time, cut the biscuits, and place them in an airtight container. Refrigerate the biscuits for up to one day until ready to bake. Then place them in a buttered skillet and bake per the directions. You can also freeze the biscuits for up to one month. When you are ready to bake, place the frozen biscuits in a buttered skillet, and bake at 450 degrees for 20 to 25 minutes.