Perfect Cast Iron Skillet Buttermilk Biscuits: Step-by-Step Guide
These cast iron skillet buttermilk biscuits are the ultimate comfort food. They have a beautiful golden, flaky crust and a soft, buttery center that’s perfect for any time of day.
The cast iron skillet makes a difference, giving them a great rise and perfectly crisp edges that make them as pleasing to the eyes as they are to the tastebuds. Whether you serve these biscuits with gravy, butter, or jam, they will surely be a hit with your family.
If you’re as obsessed with cast iron cooking as I am, you’ll want to check out this cast iron hub for more tips, tricks, and recipes.
Cast Iron Skillet Buttermilk Biscuits
Equipment
- 8 inch cast iron skillet
- Pastry cutter
Ingredients
For the biscuits
- 6 tablespoons cold unsalted butter diced
- 2 cups self-rising flour (see substitition notes)
- 1 cup buttermilk
- 1 tablespoon sugar
For brushing on top/ brushing on the skillet
- 2 tablespoons butter
Instructions
- Preheat your oven. Preheat your oven to 425°F (220°C), then place your 8-inch cast iron skillet inside it while it preheats to make sure the skillet is hot when the biscuits are added.
- Prepare the dry ingredients. In a mixing bowl, whisk together the self-rising flour and sugar. Then, add the diced butter. Using a pastry blender, two knives, or your hands, cut in the butter until the mixture resembles coarse crumbs with some larger pea-sized pieces.
- Add the buttermilk. Pour the buttermilk into the flour mixture. Gently stir with a spatula until the dough just comes together. It will be slightly sticky but should hold its shape. Avoid overmixing.
- Form the dough. Lightly flour a clean counter or large cutting board. Turn the dough out onto the surface and knead it a few times, just until it smooths out. Be careful not to overwork the dough.
- Roll and cut the biscuits. Roll the dough out to ¾-inch thickness using a rolling pin. Use a 2¼-inch round biscuit cutter to cut out biscuits, pressing straight down without twisting to make sure they rise evenly. Gather any scraps, gently reform them, and cut additional biscuits.
- Prepare the skillet. Carefully remove the hot cast iron skillet from the oven. Then, melt 2 tablespoons of butter in the skillet over medium heat on the stovetop. Once melted, pour most of it into a small bowl, leaving a thin layer in the skillet to coat the bottom.
- Bake. Place the skillet back in the oven and bake the biscuits for 16 minutes until golden brown and cooked through.
- Serve. Allow the biscuits to rest for a couple of minutes before serving. Enjoy them warm with butter, honey, or your favorite jam.
Notes
More Tips:
When mixing and kneading the dough, handle it gently and avoid overworking it. Overhandling the dough can result in tough rather than tender and flaky biscuits.
When cutting out your biscuits, press straight down and lift the cutter straight up without twisting. Twisting can seal the edges and prevent the biscuits from rising as they should.
Buttermilk has a nice, tangy taste and helps the biscuits to rise well. If you can, use fresh buttermilk for the best outcome. Using real buttermilk will give the biscuits the most authentic flavor and texture. If you find yourself with extra buttermilk after making these biscuits, don’t let it go to waste—check out these leftover buttermilk recipes for more delicious ideas.
Make sure that your cast iron skillet is hot and preheated before placing the biscuits in it. This helps create a crispy bottom and makes sure it is even baked.
Arrange the biscuits in the skillet so that they are just touching. This will help them rise up rather than spread out, giving you taller, fluffier biscuits.
If your kitchen is warm and the dough feels too sticky to handle, refrigerate it for a few minutes before rolling it out. This will firm up the butter and make the dough easier to work with.
Key Ingredients and Tools
When making these biscuits, you’ll need a few important items:
- Cold unsalted butter: It needs to be very cold to create flaky layers, so dice it and keep it in the fridge or freezer until you’re ready to use it.
- Self-rising flour: This type of flour already has baking powder and salt mixed in, which simplifies the recipe and helps the biscuits rise. If you don’t have self-rising flour, you can substitute it with a mix of all-purpose flour, baking powder, and salt.
- Buttermilk: It gives the biscuits their tangy flavor and tender crumb. It’s typically in the dairy section near the milk and cream. If you don’t have it on hand, you can make a quick substitute by mixing milk with a little lemon juice or vinegar and letting it sit for a few minutes. Another handy option is using dried buttermilk powder, which is easy to store and can be a lifesaver when you’re out of fresh buttermilk.
- Cast iron skillet: This holds heat evenly, helping the biscuits rise and brown perfectly. If you don’t have a cast iron skillet, a heavy, oven-safe pan could work, but cast iron is best for crisp edges. If you love cooking with cast iron, you might enjoy trying out some cast iron skillet dinners for more delicious meals.
Making sure you have these tools and ingredients will help your biscuits turn out light, fluffy, and delicious.
Troubleshooting and Help
Absolutely! If you don’t have self-rising flour, you can easily make your own by mixing 2 cups of all-purpose flour with 2 teaspoons of baking powder and 1 teaspoon of salt. It’s a simple swap that works just as well.
No worries! You can make a quick substitute by adding 1 tablespoon of lemon juice or vinegar to a cup of milk. Let it sit for about 5 minutes, and you’ll have a great buttermilk replacement that gives your biscuits that nice tangy flavor.
While a cast iron skillet is ideal because it holds heat so well and gives the biscuits those crispy edges, you can use any heavy, oven-safe pan if you don’t have one. Just make sure it’s something that distributes heat evenly.
Keeping the butter cold is key to getting those flaky layers in your biscuits. When the cold butter hits the hot oven, it creates steam, which helps the biscuits rise and gives them that perfect texture. So, try to handle the butter as little as possible and keep it chilled until the last minute.
You can mix the dry ingredients ahead of time, but it’s best to add the butter and buttermilk right before you bake. The dough comes together quickly, so it’s easy to make fresh, and that way, you’ll get the best rise and texture.
I hope these answers help clear up any questions you might have! If you think of anything else, feel free to ask—biscuit-making should be fun and stress-free!
These Cast Iron Skillet Buttermilk Biscuits are a real delight to make at home. Their flaky layers and buttery flavor make them perfect for any meal, whether you’re serving them with breakfast, dinner, or as a snack.
Whether you enjoy them fresh out of the oven or freeze some for later, they will become a favorite in your kitchen. Give them a try and enjoy the comfort of homemade biscuits anytime.
Love using buttermilk in your baking? You might also enjoy making these sourdough cheddar biscuits for another comforting treat.
