Fresh Strawberry Biscuits in a Cast Iron Skillet

2 servings

⅖ cupsall purpose flour

¼ Tablespoongranulated sugar

½ teaspoonsbaking powder

¼ teaspoonkosher salt

1 ½ Tablespoonsunsalted buttercold and cut in small pieces

⅕ cupbuttermilkcold

⅕ teaspoonvanilla extract

¼ cupfresh strawberriesdiced, approximately 8 ounces

½ Tablespoonsunsalted butterfor greasing the pan

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Preheat oven to 400˚ with a 10" cast iron skillet inside.
In a mixing bowl, combine flour, sugar, baking powder, and salt. Using a whisk, stir dry ingredients together thoroughly.
Add 6 Tablespoons of cold butter to the dry ingredients and using a pastry cutter or a fork, cut the butter into the flour mixture until butter pieces are pea sized and incorporated into the dry ingredients well.
Add in diced strawberries and toss to combine.
Add buttermilk and vanilla extract and stir gently so that ingredients are just combined.
Place the bowl with the biscuit dough in the freezer for 5 minutes while you complete the next step.
Add the 2 Tablespoons butter to the preheated pan in the oven and put back in the oven until the butter is melted. Once the butter has melted, remove the pan from the oven and remove the biscuit dough from the freezer.
Scoop out the biscuit dough and drop it right into the hot buttered skillet in 8 equal balls.
Place the skillet back into the oven and bake for 20-25 minutes until the biscuits are golden brown and cooked through.