SKILLET PULL-APART BISCUITS
Makes 10 to 12 servings
Whether it’s morning, noon, or night, you’ll never go wrong with a skilletful of biscuits on a Southern table. We learned this simple yet genius method of cutting biscuits directly in the skillet from Erika Council of Biscuit Bomb Atlanta fame. Slather these beauties with butter, top with jam, sop gravy with them, and anything else your heart desires.
3½ cups all-purpose flour
2 tablespoons granulated sugar
1 tablespoon kosher salt
1 tablespoon baking powder
½ teaspoon baking soda
1¼ cups cold unsalted butter, cubed
1 cup cold whole buttermilk
1 egg, beaten
1. Preheat oven to 425°. Spray a 10-inch cast-iron skillet with cooking spray.
In a large bowl, whisk together flour, sugar, salt, baking powder, and baking soda. Using a pastry blender, cut in cold
