This flakey buttermilk biscuit recipe made in a cast iron skillet is deliciously easy and made in under an hour! Skip store-bought and make this cast iron biscuits recipe your new homemade go-to.
What are buttermilk biscuits?
Biscuits are a type of quick bread that you can make without yeast, which means you don’t have to spend time letting it rise. The lack of yeast is the difference between biscuits and rolls.
When you add buttermilk to biscuits, it makes them flakier and gives them a sweeter undertone. Now, all you need is some melted butter on top for the most unforgettable side of bread!
What type of pan to use to make buttermilk biscuits
You can make these biscuits on a regular baking sheet, but I prefer to use a cast-iron skillet. I love how I can make cast iron biscuits on the stovetop and bake them in the oven, all without changing the pan.
Cast iron biscuits ingredients
This recipe only requires six ingredients:
- All-purpose flour
- Baking powder
- Baking soda
- Kosher salt
- Unsalted butter
If you don’t have all-purpose flour, you can substitute self-rising flour.
How to make buttermilk
It’s best to buy buttermilk, but you can also make your own with milk and vinegar!
To make buttermilk:
- Just add a tablespoon of vinegar to the milk and then let it sit until it begins to curdle.
The chemical reaction is what you want.
How to grate butter
One of the most important parts of making successful cast iron biscuits is the butter. Frozen butter in small pieces will give you those delicious layers and amazing texture once baked.
There are two ways to do this.
- The first way is to use the large holes in a cheese grater.
- Once you get down to the last nub, chop it up with a knife.
Butter is obviously slippery, so for easier grip, you can flour the stick of butter or use a paper towel to hold it.
2. The second way to prep your butter is to pulse the frozen butter in a food processor.
I place the blade in the freezer for a few minutes prior so it is cold and doesn’t melt the butter. Do not over pulse!
Mixing the biscuit dough
- Add your freshly grated frozen butter to the dry ingredients.
- Stir to combine the butter – you should have chunks of butter in the dough.
- Using a silicone spatula, begin adding the buttermilk and stir to combine.
- Lightly flour a flat surface and dump the dough out of the bowl.
- Knead just until no loose flour remains (it will not be smooth).
The butter needs to remain cold. So if you aren’t going to roll out your dough right away, place it in the refrigerator.
Rolling out biscuit dough
- Flour a rolling pin and roll the dough out into a large square.
- Using a pastry scraper or cutter, cut the dough into four sections.
- Stack the four sections on top of each other and roll them out again.
- Repeat cutting four sections, stacking, and rolling back into a square (3 times total).
- Cut the dough into nine squares.
Grease cast iron
- Rub skillet with butter.
- Place cut biscuits into the skillet and brush with melted butter.
Baking cast iron biscuits
Place the biscuits in the oven at 450°F and bake for 17-19 minutes, rotating halfway through until golden brown!
Once your cast iron biscuits are done baking, carefully remove them from the oven. Despite the delicious smell and high desire to eat them right away, allow them to cool for 5 minutes.
How to serve buttermilk biscuits
I like to add butter and some flakey sea salt to my biscuits when I eat them. You can also top them with gravy for delicious biscuits and gravy!
These cast iron biscuits are the perfect side dish to serve with any savory meal. Add them to your plate with a juicy steak, mashed potatoes, gravy, or a creamy chicken casserole.
You can even enjoy them for breakfast – add some butter and cinnamon sugar for a sweet start to your day!
Storing cast iron biscuits
These buttermilk cast-iron biscuits are best enjoyed fresh out of the oven, but you can also freeze them!
Here’s how to freeze the biscuits:
- Completely cool the biscuits and then wrap them in freezer-safe plastic wrap to maintain freshness.
- Then, place the wrapped biscuits in a freezer-safe food storage bag. They will stay fresh in the freezer for 2-3 months.
To reheat your frozen biscuits, heat them in a 350°F oven for 10-15 minutes until warmed through.
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- 4 cups all purpose flour + more for flouring surface
- 2 tsp baking powder
- 1 tsp baking soda
- 1 ¼ tsp kosher salt
- 1 frozen stick unsalted butter + more for brushing
- 2 cups buttermilk
- Preheat oven to 450F
- In a large mixing bowl combine: all purpose flour, baking powder, baking soda, kosher salt.
- Using the large holes of a cheese grater, carefully grate the frozen stick of butter. Do not allow butter to sit and soften, must stay very cold. Flour butter stick for better grip or use paper towel. When down to a nub, use a knife to cut into small pieces. [see note #2 for food processor way to prep butter]
- Using a silicone spatula, immediately stir grated butter into the flour mixture. Slowly begin pouring in buttermilk and stir with spatula until just combined.
- Lightly flour a clean and even surface. Dump dough onto surface. Knead just until no loose flour remains (will not be smooth). Flour a rolling pin and roll the dough out into a large square. Using a pastry scraper, cut the dough into 4 large squares, then stack them on top of each other.
- Repeat rolling out the dough, cutting into 4 sections, stacking and rolling out a total of 3 times.
- Cut the dough into 9 even squares and place in a greased cast iron skillet. Brush the tops of the biscuits with melted butter and place in the oven.
- Bake for 17-19 minutes, rotating the skillet halfway through, until the tops are golden brown. Allow the biscuits to cool for 5 minutes before enjoying.
- One of the most important part of making successful biscuits is the butter. You need to utilize cold hard butter in small pieces, in order for the dough to have the correct texture and give you those delicious layers once baked.
- If you want to prep your butter faster, you can utilize a food processor. Place blade in freezer for a few minutes so it is cold. Add frozen butter cut in large chunks and pulse 4 to 5 times (do not over pulse)
- The butter needs to remain cold, if you aren't going to roll out your dough right away, place in the refrigerator for up to 10 minutes
- To freeze: completely cool the biscuits and then wrap in freezer safe wrap to maintain freshness. Keep for 2-3 months. To reheat, heat in 350F oven for 10-15 minutes until warmed through.
- You can also utilize a circular cast iron and cut the biscuits into circles
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Amount Per Serving: Calories: 315Total Fat: 11gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 29mgSodium: 677mgCarbohydrates: 45gFiber: 2gSugar: 3gProtein: 8g
*Note: Nutrition information is an estimate. Values vary based on different brands and ingredients*