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.