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–+ servings

Cast Iron Skillet Buttermilk Biscuits

Your skillet helps to produce perfectly browned biscuits that rise high and look beautiful.
Prep Time:10 minutes
Cook Time:16 minutes
Total Time:26 minutes

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.
    bowl with diced butter on top of flour.
  • 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.
    bowl with buttermilk on top of flour.
  • 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.
    dough rolled out on counter with flour.
  • 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.
    skillet with melted butter.
  • Bake. Place the skillet back in the oven and bake the biscuits for 16 minutes until golden brown and cooked through.
    biscuits before and after baking.
  • Serve. Allow the biscuits to rest for a couple of minutes before serving. Enjoy them warm with butter, honey, or your favorite jam.
    browned bottom of biscuit.

Notes

Make sure to use ice-cold butter and work quickly with the dough for the flakiest and most tender biscuits.
Keep all your ingredients cold, including the flour and the mixing bowl, to prevent the butter from melting too soon. This is important for achieving those flaky layers in your biscuits.
I suggest using White Lily brand self-rising flour for light and tender biscuits. If you don't have self-rising flour, you can use the substitution listed in the ingredients.
When brushing the tops of the biscuits before baking, be generous with the butter. It will give the biscuits a delicious golden color and a rich flavor, making them even more tempting.
Servings: 10
Author: Katie