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From the Cookery: Cast-Iron Biscuits


Ah, biscuits. They go with almost everything. I'm partial to biscuits and gravy, but a stout Irish stew is always welcome in my house. I've been on a cast-iron kick of late, and it's about time considering how much of the stuff I have that's gone unused—until now. They turned out pretty darn good, if I do say so myself. I don't normally brush my biscuits with extra butter, or follow recipes to the exact anything, but in this case I did. This recipe is from Cast Iron Baking edited by Brooke Michael Bell, and the only thing I changed up was the type of butter. Since I was out of my regular unsalted organic butter, I went with Kerrygold Irish Butter. Yummy!



Since I didn't modify the recipe, I won't list it here; you'll have to get the book to try them yourselves. I will list a few of the ingredients I use.

  • Wheat Montana Natural White Flour. I often substitute Namaste Perfect Flour Blend but didn't for this recipe. Whatever you use, try to make it unbleached and unbromated or organic.

  • I always used organic sugar or coconut sugar. Now, sugar is sugar so it's not like it's great for you, but every little bit of something better helps.



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MK McClintock writes stories for those who enjoy escaping to another time and place, where their imaginations are free and open to simple pleasures and stories with plenty of happy-ever-afters—at least for the good guys. Villains get a different kind of ending.

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