Over Christmas break I had time to do some long over due deep cleaning in the red double wide. I also did some purging and lots of STUFF went out the door, but when I came across my cast iron skillet I decided it was time to re-season it and put it to work. It was a lot dusty and a little rusty. Here are a couple before and after pics.
I had put this poor skillet in hiding shortly after my mom gave it to me….Why, you ask? Well I knew nothing about cast iron and the whole seasoning thing kind of intimidated me. Then, the first thing I attempted to cook was eggs……ya, they didn’t turn out so great!! By not so great, I mean a smoking, smelly, skillet with bits of crunchy black eggs. After that the top shelf in the laundry room seemed like a good home for the cast iron skillet. Recently I have come across some blogging posts about caring for your cast iron and some recipes that work well with it. They made it sound easy enough, so I thought I would give it a try. It made me feel a little better to read that though it’s not impossible, eggs are not the easiest thing to cook in cast iron. 🙂 I have decided to stay away from eggs until I am a more seasoned (haha) cast iron cook!
These biscuits are the first thing I made in my skillet. They turned out GREAT. They are light, flavorful, quick, and my favorite EASY!
- 2 cups whole wheat pastry flour
- 1 tablespoon sugar
- 3 teaspoons baking powder
- ½ teaspoon salt
- ⅛ teaspoon baking soda
- ¼ cup butter
- 1¼ cup buttermilk
- 2 tablespoons melted butter
- 1 cup flour
- Preheat the oven to 475 degrees
- Stir together the flour, sugar, baking powder, salt, and baking soda in a mixing bowl.
- With a pastry blender, or your hands, cut the butter into the flour mixture until the butter is about the size of peas.
- Add the buttermilk to the mixture and stir just until combined, then let it sit for a few minutes.
- In a separate bowl place the additional 1 cup of flour.
- Scoop about ¼ cup of biscuit mixture out and gently toss it in the flour. Lightly shake off excess flour and place it in a greased 10 inch cast iron skillet.
- Continue with the other biscuits, you will end up with about 10 biscuits.
- Pour the additional 2 tablespoons of melted butter over the biscuits.
- Bake for 16-18 minutes.
This recipe also works using 1 cup of all purpose flour and 1 cup whole wheat flour instead of 2 cups whole wheat pastry flour.
This recipe was adapted from: crunchyrock.com
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