A good biscuit should be easy to make and should hold its own alongside a bowl of stew or a plate of eggs.
A cookbook recipe exclusively for All-Access members from Cook It In Cast Iron
For simplicity, we aimed to go from one bowl to one pan, no fussy rolling or cutting required. We started with a simple ingredient list, with one unusual detail: We used both butter and shortening in our biscuits. The butter was important b...