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 biscuit recipe your new homemade biscuit go-to.

Buttermilk biscuit ingredients

This recipe only requires six ingredients: all purpose flour, baking powder, baking soda, kosher salt, unsalted butter, and buttermilk! If you don’t have all purpose flour, you can substitute self-rising flour.

Butter

One of the most important part of making successful 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. Butter is obviously slippery, for easier grip you can flour the stick of butter or use a paper towel to hold it. Once you get down to the last nub, chop up with a knife.

The second way to prep your butter, is 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.

Combine the biscuit dough

1. Add your freshly grated frozen butter to the: flour, baking soda/powder, and salt. Stir to combine the butter, you should have chunks of butter in the dough.
2. Using a silicone spatula, begin adding the buttermilk and stir to combine. *the butter needs to remain cold, if you aren’t going to roll out your dough right away, place in the refrigerator
3. Lightly flour a flat surface and dump the dough out of the bowl
4. Knead just until no loose flour remains (will not be smooth)

Rolling out biscuit dough

1. Flour a rolling pin
2. Roll the dough out into a large square
3. Using a pastry scraper or cutter, cut the dough into 4 sections
4. Stack the 4 sections on top of each other and roll it out again

1. Repeat cutting 4 sections, stacking and rolling back into a square (3 times total)
2. Cut the dough into 9 squares.

Grease cast iron

1. Rub skillet with butter
2. Place cut biscuits into the skillet and brush with melted butter

Baking biscuits

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

Once they are done baking, carefully remove from oven. Despite the delicious smell and high desire to eat them right away, allow them to cool for 5 minutes.

I like to add butter and some flakey sea salt to my biscuits when enjoying. You can also top them with gravy for delicious biscuits and gravy.

Storing biscuits

These buttermilk biscuits are best enjoyed fresh out of the oven, but you can also freeze them! 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.

Looking for other bread recipes?

• Cast Iron No-Knead Focaccia
• Cast Iron Corn Bread

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