Recipes

Cast Iron Drop Biscuits with Fig Jam Butter

Bring a side of seasonal rustic charm and refined flavors to your table with these Cast Iron Drop Biscuits and  Fig Jam Butter. These golden, flaky biscuits are baked to perfection in a sizzling cast iron skillet, creating crisp edges and a tender crumb. Paired with a delicious fig jam butter, subtly enhanced with orange zest, they offer a delightful balance of sweet and savory. Whether as an indulgent brunch centerpiece or a cozy dinner side, this dish transforms simple ingredients into something all your guests will remember.

By Stephanie Banyas
Serves 8
Image of Cast Iron Drop Biscuits with Fig Jam Butter
Ingredients
Directions
Ingredients

Fig Butter

  • 2 sticks unsalted butter, room temperature
  • 1/3 cup prepared fig jam
  • 1 teaspoon finely grated orange zest
  • 1/4 teaspoon kosher salt

 

Drop Biscuits

  • 4 cups all-purpose flour
  • 4 teaspoons baking powder
  • 1 teaspoon baking soda
  • 2 tablespoons pure cane sugar
  • 1 tablespoon kosher salt
  • 2 cups buttermilk, well shaken and very cold
  • 16 tablespoons butter, melted and slightly cooled, plus 4 tablespoons melted butter for the pan and tops
Directions

To make the fig butter, mix together the butter, jam, orange zest and salt in a medium bowl until combined. Cover and refrigerate to allow the flavors to meld for at least 2 hours. Remove from the refrigerator 15 minutes before serving. 

 

The versatility of the Artisan Fire Pizza Oven and the Hybrid Fire Grill make them both great choices for baking the drop biscuits. Start by preheating your grill or pizza oven to 375°F. If you opt to use your home oven, heat to 400°F. Put a 12 or 14-inch cast iron skillet in the oven or on the grill to warm while you prepare the biscuit dough. 

 

Combine the flour, baking powder, baking soda, sugar and salt in a large bowl. Stir the melted butter into the cold buttermilk and immediately add to the flour mixture. Fork mix until the dough comes together and no dry flour bits are left. Do not overmix. 

 

Carefully, using heavy-duty grill gloves, remove the hot pan from the oven or grill and place on a heat proof surface. Brush the cast iron skillet bottom and sides with the 2 tablespoons of melted butter.  

 

Using a 2-ounce ice cream scoop or 1/4 cup measuring cup, scoop the dough into the hot skillet around the side and into the center. The mounds can be touching on the sides. Brush tops with some of the remaining 2 tablespoons of melted butter and sprinkle with flaky salt. Bake for 18-22 minutes until golden brown and serve warm with the fig jam butter.