Why I Love This Recipe

These Cast Iron Buttermilk Biscuits are the perfect way to start your weekend mornings! They’re buttery, flaky, and full of flavor—just the way biscuits should be. What I love most about this recipe is how quick and easy it is. You get fresh, warm biscuits in about 30 minutes, which means you can have that homemade biscuit experience without a long wait. The cast iron skillet gives them a crisp, golden bottom while keeping the tops light and fluffy. Paired with butter, jam, or gravy, these biscuits are a family favorite every time!

Cast Iron Buttermilk Biscuits

Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Servings: 12 biscuits
Calories per Serving: 183 kcal

Ingredients

• 2¼ cups all-purpose flour
• 1 tablespoon baking powder
• 1 teaspoon salt
• 5 oz. cold unsalted butter (divided)
• 1 cup buttermilk

Instructions

1. Preheat Oven and Skillet:

• Preheat your oven to 425°F (220°C).
• Place a 9” or 10” cast iron skillet in the oven while it preheats to ensure the skillet is nice and hot when you add the biscuits.

2. Mix Dry Ingredients:

• In a large mixing bowl, combine 2¼ cups all-purpose flour, 1 tablespoon baking powder, and 1 teaspoon salt. Stir until the dry ingredients are evenly mixed.

3. Cut in the Butter:

• Cut 4 oz. of cold unsalted butter into small cubes (about ½ inch pieces) and add them to the flour mixture.
• Use a pastry blender or 2 table knives to cut the butter into the dry ingredients until the butter is pea-sized.
  • Tip: If you prefer, you can freeze the butter and then grate it using a coarse cheese grater into the bowl for even smaller butter pieces.

4. Add Buttermilk and Mix:

• Pour 1 cup buttermilk into the flour and butter mixture. Stir until the dough just comes together, but don’t overmix. The dough will be sticky.

5. Shape the Dough:

• Turn the dough out onto a lightly floured surface. Shape it into a rough 8”x8” square (it doesn’t need to be perfect).
• Using a 2½” round cookie cutter or biscuit cutter, cut the dough into circles.
  • Tip: If there’s extra dough, press it together and cut out additional biscuits.

6. Prepare the Skillet:

• Carefully remove the hot skillet from the oven and add ½ oz. (1 tablespoon) of butter to the skillet.
• Brush the butter around the bottom of the skillet until it’s completely melted and covers the surface.

7. Place Biscuits in Skillet and Bake:

• Arrange the cut biscuits in the hot skillet. The biscuits can touch slightly to ensure they rise evenly.
• Bake in the preheated oven for 20-22 minutes, or until the tops of the biscuits are golden brown.

8. Finish with Butter:

• Once the biscuits are baked, remove them from the oven. Melt the remaining ½ oz. (1 tablespoon) of butter and brush it over the tops of the biscuits for added flavor and shine.

9. Serve:

• Serve the biscuits warm with butter, jam, or your favorite topping. Enjoy!

Tips and Tricks

• Butter Temperature: Make sure your butter is cold—this is key for achieving those flaky layers in the biscuits. If you want, you can even freeze the butter for a few minutes before cutting it into the dough.
• Don’t Overmix: Overworking the dough will result in dense biscuits, so mix just until the buttermilk is absorbed and the dough comes together. It’s okay if the dough is a little lumpy.
• Use a Biscuit Cutter: A round biscuit cutter works best for even-sized biscuits. If you don’t have one, you can use a glass or a simple round cutter.
• Flour Surface: Be sure to flour your surface when shaping the dough to prevent it from sticking. If the dough is too sticky, add a little more flour while handling it.

Notes

• Alternative to Buttermilk: If you don’t have buttermilk, you can make your own by adding 1 tablespoon lemon juice or white vinegar to 1 cup milk. Let it sit for 5 minutes to sour before using.
• Other Toppings: These biscuits are delicious with gravy, or you can drizzle them with honey or spread with jam for a sweet treat.
• Freezing Option: If you want to make these biscuits ahead of time, you can freeze the uncooked biscuits. Place them on a baking sheet and freeze until firm, then transfer to a resealable bag or airtight container. Bake from frozen at 425°F for 22-25 minutes.

FAQs

1. Can I use regular flour instead of self-rising flour?
   Yes, you can use all-purpose flour, but make sure to add baking powder and salt to the mixture, as this is what makes the biscuits rise.
2. Can I make these biscuits without a cast iron skillet?
   Yes, you can use any oven-safe baking dish, such as a regular baking sheet or pie dish. The skillet just helps give the biscuits a nice crisp bottom.
3. How can I make the biscuits fluffier?
   Make sure your butter is cold and handle the dough as little as possible. The key to fluffy biscuits is cold butter and minimal mixing.
4. Can I double the recipe?
   Yes! If you need more biscuits, simply double the ingredients and bake them in a larger skillet or divide the dough into two smaller skillets.

Storage

• Room Temperature: Store leftover biscuits in an airtight container at room temperature for up to 2 days.
• Reheating: Reheat biscuits in the oven at 350°F for about 5 minutes to get them warm and slightly crispy again. Alternatively, microwave them for about 20 seconds.
• Freezing: To freeze, wrap cooled biscuits tightly in plastic wrap and place in a resealable bag. Freeze for up to 1 month. To reheat, bake from frozen at 350°F for 10-15 minutes, or microwave for about 30 seconds.

These Cast Iron Buttermilk Biscuits are a delicious addition to any meal. Whether you’re making them for breakfast, a brunch gathering, or as a side for dinner, they are sure to impress with their flaky layers and buttery flavor. Best of all, they come together quickly—so you can enjoy fresh, homemade biscuits without a lot of hassle.