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    Home » Baking » Buttermilk Cast Iron Biscuits

    Buttermilk Cast Iron Biscuits

    September 23, 2020

    2071 shares
    Jump to Recipe Print Recipe

    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.

    overhead photo of biscuits in a cast iron skillet

    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

    biscuit ingredients laid out on counter

    This recipe only requires six ingredients:

    • All-purpose flour
    • Baking powder
    • Baking soda
    • Kosher salt
    • Unsalted butter
    • Buttermilk

    Substitution tip:

    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

    steps of grating cold 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.

    1. The first way is to use the large holes in a cheese grater.
    2. Once you get down to the last nub, chop it up with a knife.

    Butter tip:

    Butter is obviously slippery, so for easier grip, you can flour the stick of butter or use a paper towel to hold it.

    sliced butter in food processor

    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

    4 step photo combining biscuit dough in bowl
    1. Add your freshly grated frozen butter to the dry ingredients.
    2. Stir to combine the butter – you should have chunks of butter in the dough.
    3. Using a silicone spatula, begin adding the buttermilk and stir to combine.
    4. Lightly flour a flat surface and dump the dough out of the bowl.
    5. Knead just until no loose flour remains (it will not be smooth).

    Dough tip:

    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

    4 step photo rolling out biscuit dough and folding it
    1. Flour a rolling pin and roll the dough out into a large square.
    2. Using a pastry scraper or cutter, cut the dough into four sections.
    3. Stack the four sections on top of each other and roll them out again.
    dough stacked up and then cut into squares
    1. Repeat cutting four sections, stacking, and rolling back into a square (3 times total).
    2. Cut the dough into nine squares.

    Grease cast iron

    greased cast iron skillet with 9 cut biscuits inside
    1. Rub skillet with butter.
    2. Place cut biscuits into the skillet and brush with melted butter.

    Baking cast iron biscuits

    close up square biscuits in cast iron

    Place the biscuits in the oven at 450°F and bake for 17-19 minutes, rotating halfway through until golden brown!

    cast iron skillet with square biscuits and slice of butter

    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

    square biscuit cut in half with flakey salt and butter

    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

    cast iron skillet with stacked up biscuits and a sliced open biscuit on plate

    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:

    1. Completely cool the biscuits and then wrap them in freezer-safe plastic wrap to maintain freshness.
    2. 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.

    cast iron skillet with square buttermilk biscuits

    Looking for other bread recipes?

    • Cast Iron No-Knead Focaccia
    • Cast Iron Corn Bread
    cast iron skillet with stacked up biscuits and a sliced open biscuit on plate

    For the web story version of this recipe, click here!

    Made this recipe and loved it? Leave a star rating below!

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    overhead photo of biscuits in a cast iron skillet

    Buttermilk Cast Iron Biscuits

    These buttermilk biscuits are made in a cast iron skillet in under an hour! Skip the store bought biscuits and make these easy fluffy skillet biscuits!
    4.57 from 48 votes
    Print Pin Rate
    Course: Baking
    Cuisine: American
    Keyword: biscuits, buttermilk biscuits, cast iron biscuits, skillet biscuits
    Prep Time: 25 minutes
    Cook Time: 20 minutes
    Total Time: 45 minutes
    Servings: 9 Biscuits
    Calories: 326kcal
    Author: Stephanie

    Equipment

    • Stainless Steel Mixing Bowls
    • Marble Rolling Pin 
    • Stainless Steel Bowl Scraper/Chopper
    • Box Grater
    • 10.5 Square Cast Iron Classic Skillet
    Prevent your screen from going dark

    Ingredients

    • 4 cups all purpose flour + more for flouring surface
    • 2 teaspoons baking powder
    • 1 teaspoon baking soda
    • 1 ¼ teaspoons Kosher salt
    • 1 stick frozen unsalted butter + more for brushing
    • 2 cups buttermilk

    Instructions

    • 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]
      steps of grating cold 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.
      4 step photo combining biscuit dough in bowl
    • 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.
      4 step photo rolling out biscuit dough and folding it
    • Repeat rolling out the dough, cutting into 4 sections, stacking and rolling out a total of 3 times.
      dough stacked up and then cut into squares
    • 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.
      greased cast iron skillet with 9 cut biscuits inside
    • 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.

    Notes

      1. 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.
      2. 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)sliced butter in food processor
      3. 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
      4. 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.
      5. You can also utilize a circular cast iron and cut the biscuits into circles

    Nutrition

    Calories: 326kcal | Carbohydrates: 45g | Protein: 8g | Fat: 12g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.4g | Cholesterol: 33mg | Sodium: 597mg | Potassium: 135mg | Fiber: 2g | Sugar: 3g | Vitamin A: 402IU | Calcium: 125mg | Iron: 3mg
    Made this recipe?Mention @GirlWithTheIronCast or tag #girlwiththeironcast!
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    2071 shares

    Originally Published: September 23, 2020 Post Updated: February 9, 2023 Filed Under: American, Baking, Breakfast, Cast Iron, Fall Favorites, Recipes, Side Dishes, Vegetarian, Winter Comfort

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    Reader Interactions

    Comments

    1. Laura Z

      July 18, 2022 at 3:00 am

      5 stars
      Super good! The whole family loved the bottom crust on the biscuits. I made a double batch in my huge 17″ cast iron skillet and had to cook them a fair amount longer, maybe 30 minutes? and they turned out excellent! This is the recipe I will be using from now on. YUM!

      Reply
    2. Vanessa Edwards

      December 02, 2021 at 8:52 pm

      If I use self-rising flour, will I still need the baking powder, soda, and salt?

      Reply
      • Stephanie

        December 02, 2021 at 8:54 pm

        Hi Vanessa, yes you would omit the powder, soda, and salt if using self rising flour. I have not tried this recipe with self rising flour, let me know how it turns out!

        Reply
    3. Mary

      November 05, 2021 at 4:37 pm

      5 stars
      Wonderful

      Reply
    4. Burke

      December 26, 2020 at 12:58 am

      Made these for Christmas morning – first time ever making biscuits from scratch was super easy and they were great! Thanks for a great recipe!

      Reply
      • Stephanie

        December 26, 2020 at 8:31 am

        I’m so glad you enjoyed them Burke!

        Reply
    5. elisabeth

      October 30, 2020 at 1:06 pm

      Just made these and they were wonderful!!

      Reply
      • Stephanie

        October 30, 2020 at 1:33 pm

        I’m so glad you loved them Elisabeth!

        Reply
      • Crizelda

        July 12, 2021 at 1:46 pm

        Hi! Can i still mske these biscuits if i dont own a cast iron skillet?
        Can i just bake them on a baking tray? x

        Reply
        • Stephanie

          July 12, 2021 at 1:52 pm

          Hi, yes you can use a baking tray, but they will cook at a different time frame than specified in the recipe. I would say 12-15 minutes, but I haven’t tried it myself. Keep an eye on them and they should be golden brown when done.

          Reply
    6. Debra

      October 23, 2020 at 8:59 am

      On dialysis, can not have buttermilk. What can o use instead? Regular milk maybe sour cream?

      Reply
      • Stephanie

        October 23, 2020 at 9:06 am

        Hi Debra, these are specifically buttermilk biscuits and using a substitute will completely change the recipe. If you search on google there are many buttermilk substitutes that use milk with an acidic ingredient to be similar to buttermilk, but I do not know how the outcome will be though. Apologies I cannot fully help.

        Reply
    7. Erin

      October 02, 2020 at 7:14 pm

      5 stars
      These came out great!! Easy recipe and they taste perfect. The dough is VERY sticky so you might need more flour than the recipe calls for. We ended up cutting ours into circles to fit better into a circular cast iron which worked great. Fun and easy recipe to try if you want to make your own biscuits!

      Reply

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