Cast Iron Skillet Buttermilk Biscuits
These Cast Iron Skillet Buttermilk Biscuits are Simple, Quick, Flaky and Delicious. Well worth the extra work. Better than the canned version
I was preparing a gnocchi dish one night and realized I forgot to pick up some bread to go along with the pasta. I didn’t even have any canned biscuits on hand. No sense in panicking though. I remembered I had this awesome Cast Iron Skillet Buttermilk Biscuits recipe I was dying to make.
These biscuits are simple to make and produce a flaky texture and are absolutely delicious! All you need are a handful of ingredients and a cast-iron skillet!
Buttermilk Substitution
If you don’t have Buttermilk on hand, you can use this trick as a substitute: Add one tablespoon of lemon juice to a measuring cup. Add milk and fill to the 1 cup measurement line. Stir the mixture together and let sit for 5 minutes.
Another option is to use a cultured buttermilk blend. All you need to do is add water. I was very skeptical at first but in a pinch it works great!
You are not limited to using a 2 1/2 inch cutter either when making these biscuits. I sometimes use a larger cutter. Sure you get fewer biscuits but they are bigger!
Gather your Ingredients
You will need the following ingredients to make this Cast-Iron Skillet Buttermilk Biscuits recipe (see recipe card for quantities): All Purpose Flour, Baking Powder, Kosher Salt, White Sugar, Unsalted Butter and Buttermilk.
How to Make Cast-Iron Skillet Buttermilk Biscuits
- Preheat the oven to 425°F.
- In a large mixing bowl, combine flour, baking powder, salt, and sugar.
- Cut in cold butter until mix until crumbly.
- Gradually start to add buttermilk to dry mixture, consistently stirring until the mixture is completely moist.
- Move dough to a gently floured surface and knead a handful of times.
- Roll dough out to approximately 3/4 inch thick. Fold the dough in half, roll out the dough until 3/4 inch thick again.
- Using a 2 1/2 inch cookie cutter, cut biscuits, and place in a cast-iron skillet.
- Bake for approximately 17 minutes or until browned.
- Remove from oven and brush with melted butter.
Cast-Iron Skillet Buttermilk Biscuits
Equipment
- Cast Iron Skillet
- Bowl for Mixing
Ingredients
- 2 Cups All Purpose Flour
- 1 Tbsp Baking Powder
- ¾ Tsp Kosher Salt
- ½ Tsp White Sugar
- ½ Cup Unsalted Butter, Cubed
- 1 Cup Buttermilk
- 1 Tbsp Unsalted Butter, Melted
Instructions
- Preheat oven to 425°F.
- In a large mixing bowl, combine flour, baking powder, salt and sugar.
- Cut in cold butter until mix until crumbly.
- Gradually start to add buttermilk to dry mixture, consistently stirring until mixture is completely moist.
- Move dough to gently floored surface and knead a handful of time.
- Roll dough out to approximately 3/4 inch thick. Fold dough in half, roll out dough until 3/4 inch thick again.
- Using a 2 1/2 inch cookie cutter, cut biscuits and place in cast-iron skillet.
- Bake for approximately 17 minutes or until browned.
- Remove from oven and brush with melted butter.
Notes
Nutrition
Nutritional information provided for this recipe is based on 1 serving. This information is an estimate and may vary based on several factors. If nutritional information is important to you and your diet, please verify this recipe with a Registered Dietitian.
These buttermilk biscuits are a gem to make. Very easy and tasty. Made them a few times and they have always come out perfect.