yield: 10 biscuits
2 cups self-rising flour
1/4 cup (1/2 stick) plus 2 Tbsps. butter, cold and divided
1 cup whole buttermilk
Preheat oven to 400 degrees. Place a dry 10 inch cast iron skillet in the oven to heat while you make the biscuits. Cut the 1/4 cup of butter into the flour using a pastry blender or a fork until the mixture resembles corn meal. Pour in the buttermilk and stir with a fork just until the dough comes together. Lay the dough on a large floured cutting board. Fold and knead several times until dough becomes smooth and is no longer sticky. Do not over stir or over knead or you biscuits will be tough and won’t rise well. You should only fold and knead 4 or 5 times. Cut dough with a biscuit cutter of desired size and shape – I used a glass a little over two inches in diameter for these. When you have the dough cut, remove the the skillet from the oven. Remember it will be very hot! Place the remaining two tablespoons of butter in the skillet and allow it to melt tilting the skillet so that butter covers the entire bottom. Place the biscuits in the skillet. Put the skillet back into the oven and bake for approximately 20 minutes or until golden. Alternately, you could bake them on a parchment lined baking sheet, but you will miss the crunchy, buttery crust.
1/2 cup all-purpose flour
1 cup sugar
3 Tbsp. cocoa (I used natural because I would imagine that to be traditional, but after tasting it, I think some high quality dutch processed would be wonderful and will try that next time.)
1/2 cup water
2 cups milk (I used 2%, the original recipe, used skim, and I imagine whole would be even better, but use what you have on hand.
1 tsp. vanilla
4 Tbsp. (1/2 stick) butter
In a medium saucepan, combine dry ingredients until well distributed. Whisk in water until smooth. Stir in milk. Heat over medium until thickened. Stir in vanilla and butter continuing to stir until butter is melted. Serve over buttermilk biscuits.