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
- 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.
- 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
- Lightly flour a flat surface and dump the dough out of the bowl
- Knead just until no loose flour remains (will not be smooth)
Rolling out biscuit dough
- Flour a rolling pin
- Roll the dough out into a large square
- Using a pastry scraper or cutter, cut the dough into 4 sections
- Stack the 4 sections on top of each other and roll it out again
- Repeat cutting 4 sections, stacking and rolling back into a square (3 times total)
- Cut the dough into 9 squares.
Grease cast iron
- Rub skillet with butter
- 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.
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Skillet Buttermilk 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!
Ingredients
- 4 cups all purpose flour + more for flouring surface
- 2 tsp baking powder
- 1 tsp baking soda
- 1 1/4 tsp kosher salt
- 1 frozen stick 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]
- 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.
Notes
- 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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Nutrition Information:
Yield:
9Serving Size:
1Amount 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*
On dialysis, can not have buttermilk. What can o use instead? Regular milk maybe sour cream?
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.