Cast Iron Skillet Biscuits-Buttery and Easy to Make
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Want to make the best homemade biscuits of your life? Then read on! This buttery Cast Iron Biscuits recipe is a delicious combination of simple ingredients. With a trusty cast iron skillet, you’ll have flaky, buttery biscuits ready in no time. Add a pad of butter and a spoonful of strawberry jam for a simple breakfast.
Cast Iron Skillet Biscuits
When Sunday rolls around, you can find us in the kitchen making hot biscuits. It’s our weekend tradition. Like my basic buttermilk biscuit recipe, these cast iron skillet biscuits are flaky, fluffy and buttery.
Pair with some savory homemade sausage gravy for the best, hearty breakfast ever.
Reasons To Love This Recipe
Cast Iron Biscuits are pure breakfast comfort food. Here some reasons to love this recipe:
- Buttery, Crisp Edges– baking biscuits in cast iron makes the most delicious outer crust with just a touch of crunch.
- Perfect for a Simple Breakfast or Family Brunch– this recipe makes 8 good sized biscuits that can be served on their own, or make into a biscuit and egg sandwich.
- Quick and Easy Recipe– the biscuit dough comes together quick with just a few ingredients, then bakes in the oven in just 15-20 minutes.
Recommended Equipment
- 12 inch cast iron skillet– this is the Lodge cast iron skillet I use daily in my kitchen. It is very affordable, great quality, and will last a long time.
- Measuring Cups– this set of magnetic measuring cups has become my favorite. They store so great too.
- Mixing Bowls– it’s nice to have a few different sized mixing bowls around for combining and mixing all the ingredients.
- Round Biscuit Cutters-these are perfect for cutting biscuits of any size.
- Rolling Pin-a simple rolling pin is necessary for rolling out even biscuit sizes
Why I Recommend Baking in a Cast Iron Skillet
Cast iron is not only amazing for cooking the perfect steak or hamburger, they truly are so perfect for baking as well.
Cast iron is known for its even heat distribution, helping to make a delicious crunchy outer crust on the bottom of the buttery biscuits.
And let’s not forget, the beautiful non-stick surface that releases with ease and makes cleanup a breeze. The best part in my opinion.
How To Make Cast Iron Biscuits
Make the Dough
- Combine the Dry Ingredients– in a large mixing bowl, mix together the flour, salt, sugar, and baking powder.
- Mix the Wet Ingredients– add the melted butter to cold buttermilk and stir quickly so that small beads of butter are formed in the buttermilk.
Add the Wet Ingredients to the Dry Ingredients
- Make the Biscuit Dough– mix the wet ingredient into the dry ingredients until a soft dough is formed. Use clean hands to knead the dough for 1-2 minutes until you can form a ball.
Roll and Cut Out the Biscuits
- Roll Out and Cut-place the dough onto a lightly floured surface and roll out until it is 1 inch thick. Use a 3 inch cookie/biscuit cutter or round drinking glass to cut the biscuit dough. Roll out any scraps and continue cutting until you have 8 biscuits.
- Bake-in a 400º F oven, bake the biscuits for 15-20 minutes, until the biscuits are fluffed up and golden brown.
What if I Don’t Have a Cast Iron Skillet?
No problem! If you don’t own a cast iron skillet, make plans to pick one up, then in the meantime, these cast iron buttermilk biscuits can be baked on a baking sheet.
Place the biscuits onto a greased baking sheet and bake according to the recipe instructions in the recipe card at the bottom of this post.
Storage and Leftovers
These homemade buttermilk biscuits are best enjoyed while they are warm on the same day. If you do need to store them, place them into an airtight container or plastic bag and store for 1-2 days on the counter.
These can also be frozen for up to 3 months in an airtight container or freezer bag.
Buttermilk Skillet Biscuits
Now that you know how to make flaky, buttery cast iron biscuits, it’s time to get baking! Whether you’re serving them with jam, butter, or gravy, they’re guaranteed to be a hit.
Other Skillet Recipes to Try:
Cast Iron Skillet Biscuits
Ingredients
- 2 1/4 cups all purpose flour
- 1 teaspoon salt
- 1 tablespoon sugar
- 1 1/2 teaspoons baking powder
- 4 tablespoons unsalted butter melted and cooled
- 1 cup buttermilk cold
Instructions
- combine dry, combine melted butter and cold buttermilk. stir into dry and knead for 1-2 minutes. roll out onto floured surface, cut out. place in cast iron skillet bake at 400 for 12-15 minutes
- Preheat oven to 400º F and butter a 12 inch cast iron skillet.
- Combine Dry Ingredients-In a mixing bowl combine 2 1/4 cups all purpose flour, 1 teaspoon salt, 1 tablespoon sugar, and 1 1/2 teaspoons baking powder
- Combine Wet Ingredients-melt the 4 tablespoons unsalted butter and add it to the 1 cup buttermilk (cold) and stir until small beads of butter form
- Make the Dough-pour the buttermilk mixture into the dry ingredients and stir until a soft dough is formed
- Knead the Dough-knead the dough in the bowl for 1-2 minutes until a soft dough is formed
- Roll out and Cut-on a lightly floured surface, roll out the biscuit dough until it is about 1 inch thick. Use a 3 inch cookie cutter or glass drinking cup to cut out the biscuits. Roll out the scraps and cut more biscuits until you have 8 biscuits.
- Bake-place the biscuits into the cast iron skillet, making sure they aren't touching. Bake for 15-20 minutes until the biscuits are fluffy and browned on top.
Notes
- Nutrition facts are just an estimate of the ingredients listed
- This recipe was made using unsalted butter
- Tip: don’t overwork/knead the dough
