These biscuits are made with self-rising flour and butter, giving them a light and fluffy texture. The addition of the cast iron skillet helps to produce perfectly browned biscuits that rise high.
Table of contents
❤️ Why you’ll love this recipe
This is an overview of the ingredients. You’ll find the full measurements and instructions in the printable recipe at the bottom of the page.
- Delicious, light, and fluffy texture.
- Perfectly browned and high rising from the hot skillet and being tucked in nice and close. 😊
- Quick to make – only 26 minutes total time!
- Pastry cutter
- Cast iron skillet
Step One: mix butter into the dry ingredients
Step Two: add buttermilk and briefly knead
Pour in the buttermilk and gently stir using a spatula. The dough will be slightly sticky, but it should hold its shape. Place the dough on a clean counter or cutting board. Knead the dough a few times with your hands until it is smooth.
Step three: roll and cut
Put the dough onto the counter and roll it out until it is 3/4 inch thick. Use a biscuit cutter that is 2 1/4 inches wide to cut out rounds.
Melt the butter for topping in the skillet. Pour it into a small bowl, leaving a thin layer of butter in the skillet. Put the biscuits into the skillet so they are just touching each other. Brush the rest of the butter on top of the dough.
Bake the biscuits for 16 minutes, until browned on to and baked through. Serve hot, right out of the pan.
🥫 Storage instructions
Store the biscuits in an airtight container or zip-top bag.
Refrigerate the biscuits for up to five days, or freeze them for up to two months.
To reheat the biscuits, wrap them in a damp paper towel and microwave for 30 seconds.
Um… sort of. Here’s the thing. A sharp cutter like a biscuit cutter gives you the highest rising biscuits. Something dull like a glass will pinch the edges shut and keep it from rising. Biscuits cutters are cheap and super handy.
No, not if you butter it like I show you. Look. They pop right up, perfectly browned on the bottom!
Yes, you can. Just remember that self-rising flour already has salt and baking powder in it, so if you substitute with something else make sure you add those two ingredients.
👩🏻🍳 Expert tips
- Don’t over-knead. You’re just turning it a couple of times to smooth it out, not kneading like a yeast dough. If you overwork the dough, the biscuits will be tough.
- Make sure your oven is really hot. I like to preheat it a few minutes past when the oven claims to be ready. They turn out better that way.
- Use cold butter. If your butter is too warm, it will melt and not get incorporated into the dough properly.
📘 Related Recipes
🍽 Serve it with
There’s nothing better than a few slices of bacon, a fried egg, and a slice of cheddar on a homemade biscuit
These are perfect with buttermilk fried chicken.
📖 Here’s the recipe
Cast Iron Skillet Buttermilk Biscuits
- 8 inch cast iron skillet
For the biscuits
- 6 tablespoons cold unsalted butter diced
- 2 cups self-rising flour see notes for substitutions
- 1 cup buttermilk
- 1 tablespoon sugar
For brushing on top/ brushing on the skillet
- 2 tablespoons butter
- Preheat oven to 425 degrees.
- Mix flour and sugar in a mixing bowl. Add the diced butter. Using a pastry blender, two knives, or your hands, mix in the butter until it has broken down into smaller pieces and looks grainy.
- Pour in the buttermilk and gently stir using a spatula. The dough will be slightly sticky but should hold its shape. Place dough on a clean counter or large cutting board. Knead a few times with your hands until it smooths out.
- Turn the dough out onto the counter and roll it out with a rolling pin until it’s ¾ inch thick. Cut out rounds using a 2¼ round biscuit cutter.
- Melt the remaining butter on the stovetop, right in the skillet. After it's melted, pour most of it into a small bowl, leaving a layer of melted butter in the pan. Tuck the biscuits into the skillet, so they are just touching. Brush the remaining butter generously on top of the dough. (you’ll use it all!)
- Bake the biscuits for 16 minutes. Serve hot.
I recommend White Lily brand self-rising flour.
If you don’t have self-rising flour, substitute two cups of all-purpose flour, 2 teaspoons baking powder, 1 teaspoon salt, and 1/2 teaspoon baking soda.