Buttermilk skillet potatoes and whipped butter, built for a hungry table after a long day out.
Prep 25 min · Cook 47 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 skillet potatoes.
Cool briefly and serve and whipped butter, warm from the pan.
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