Stovetop Biscuits with Peach Butter

Step 1

In a large bowl, whisk together flour, baking powder, sugar, salt, and baking soda. Using your fingers or a pastry cutter, work ¼ cup cold unsalted butter into flour until the butter is in small pea-sized pieces. Make a well in the center of the flour mixture. Add ⅔ cup buttermilk; mix just until combined and flour is hydrated (use remaining 2 tablespoons buttermilk, if necessary).

Step 2

Turn out dough onto a lightly floured surface. Pat dough into a 7-inch rectangle. Cut dough in half and stack halves on top of each other. Pat or roll dough back out to a 7-inch square. Repeat the lamination two more times. Wrap dough in plastic wrap and rest in refrigerator until chilled, at least 30 minutes.

Step 3

On a lightly floured surface, roll dough out to ½-inch thickness. Using a 2½-inch round cutter dipped in flour, cut 7 biscuits out of dough without twisting. Stack scrap dough and lightly reroll and cut as needed.

Step 4

In a 10-inch cast-iron skillet over low heat, melt remaining 1 tablespoon cold unsalted butter. Add biscuits to pan, and cook until puffed, golden brown, and cooked through the center, 8 to 10 minutes per side. Serve warm with Peach Butter and softened unsalted butter. Store in an airtight container at room temperature for up to 3 days.