addendum to the best biscuit recipe ~

I have discovered that if I spray my huge cast iron skillet (remember, I double this biscuit recipe), set it in the preheated 450 degree oven while I dump and pat out the dough, then crowd the cutout biscuits into the hot skillet before baking, I get a hugely tall, soft insides, crispy top and bottom, wonderful biscuit. As much as I love my baking stones, this skillet thing is even better.

Look and see. Better yet, try and taste and see.