- 1 1/2 cups all purpose flour
- 1 1/2 cups cake flour
- 1 tablespoon baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon kosher salt
- 3/4 cup cold salted butter, cubed
- 1 1/4 cups cold buttermilk
- 4 tablespoons salted butter, melted
- 1/2 cup butter, room temperature
- 3 tablespoons honey
- 1/2 teaspoon vanilla
- Preheat oven to 450°F. Grease a 9- inch cast iron skillet liberally with butter. Set aside.
- In a large bowl whisk together both flours, baking powder, baking soda, and salt. Add in the cold butter and quickly work the butter into the flour until it forms a coarse meal.
- Stir in the buttermilk until dough forms.
- Scoop out the into 1/2 cup portions and drop into the prepared skillet. Dough can touch in the pan. Brush the dough with half of the melted butter, reserving the remaining.
- Bake for 20-25 minutes until lightly golden.
- Remove from the oven and brush with the remaining butter.
- To prepare the honey butter, combine the 1/2 cup butter, honey, and vanilla in mixing bowl. Using the whisk attachment, mix on medium speed until combined and smooth.
- Serve biscuits warm with honey butter.
Store airtight for up to 3 days. To reheat place in a warmed oven for 5-6 mites to heat up.
Store honey butter airtight, refrigerated, for up to 7 days.