Cast-iron rolls and whipped butter -- seared with a hard crust and rested before the knife.
Prep 20 min · Cook 25 min
Heat the oven or a coal-ready dutch oven and grease a cast-iron skillet well.
Whisk the dry ingredients, then cut in the butter and stir in the buttermilk just until combined.
Turn the batter into the hot skillet so the edges start to crisp on contact.
Bake until risen, golden, and set through, with a crackly crust on the cast-iron rolls.
Cool briefly and serve and whipped butter, warm from the pan.
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