Experience the perfect blend of simplicity and flavor with these Cast Iron Buttermilk Biscuits. Baked in a cast iron skillet, these homemade biscuits are made from scratch with perfect fluffy, flaky layers.
Be sure to serve these with my savory homemade sausage gravy.
Buttermilk Biscuits in Cast Iron
This cast iron buttermilk biscuit recipe is easy to make and the perfect recipe that will become a family favorite.
Baked using a cast iron skillet, the best homemade biscuits are a masterpiece of simplicity and taste. With a golden-brown crust, each bite reveals a tender, flaky texture that practically melts in your mouth.
This biscuit is not overly sweet, allowing its buttery richness to shine through. Its a comfort food that brings families together over a delicious breakfast.
Kitchen Essentials You May Need
Here are some essentials you may need for making homemade buttermilk biscuits in cast iron skillet:
- Large Bowl
- Pastry Blender
- Measuring Spoons and Cups
- Cast Iron Griddle Skillet
- Rolling Pin
- Biscuit Cutter or Canning Lid Ring
This cast iron buttermilk biscuit recipe requires just six basic ingredients, so it’s important that you use all the right ones. Here’s what you’ll need to make this easy biscuit recipe:
- Cold All Purpose Flour: When making classic buttermilk biscuits, I opt for organic all-purpose flour.
- Baking Soda and Baking Powder: To help give these biscuits their tall rise and the best flaky buttermilk biscuits.
- Cold Butter: For the best biscuits, use very cold butter. Be sure that the butter has been completely chilled in the refrigerator before slicing and adding to the flour mixture, which will help them to rise in the oven to produce the flakiest biscuits.
- Cold Buttermilk: Buttermilk has an acidity that reacts with the baking powder and baking soda to create the delicious light texture, resulting in great biscuits. It is definitely an ingredient you do not want to omit.
- Salt: I recommend using Celtic Sea Salt.
How to Make Biscuits In cast Iron Skillet
Before making skillet buttermilk biscuits, remember to use cold butter and buttermilk. Gather your dry ingredients first and then take the butter and buttermilk from the fridge to keep them cold.
Preheat Cast Iron Skillet
- Place a large round cast iron skillet in the oven and preheat to 450 degrees.
Mix Dry Ingredients
- In a large mixing bowl, using a wooden spoon combine, flour, salt, baking powder and baking soda.
Add Cold Wet Ingredients
- Using a pastry cutter, cut in the cold butter. The mixture should resemble coarse crumbs. Then, make a well in the center of the ingredients and add cold buttermilk.
- Turn the biscuit dough out onto a lightly floured surface. Knead gently until the dough comes together and is no longer sticky. Roll the dough with a lightly floured rolling pin or gently pat dough with the palm of your hand.
- Roll dough 1/4 inch thickness for plain biscuits, 1/2 inch for tea biscuit size, or 1 inch thick for large fluffy biscuits. Cut the dough into rounds using a biscuit cutter that has been lightly dipped in flour. Do not twist the biscuit cutter.
- The remaining dough scraps can be re-rolled and cut out to make 1 or 2 more biscuits.
- With an oven mitt, carefully remove the cast iron skillet from the oven. Place each biscuit onto the skillet. Return the skillet to the oven and bake for 7-10 minutes.
- The thickness of your biscuit and your desired golden brown top will make a difference in how long the biscuits need to be baked in the oven, and I suggest keeping a close watch to determine how long they need to bake in your oven.
- Remove biscuits from the oven and enjoy!
- Cold Ingredients – Make sure your ingredients are cold. Maintaining the coldness of butter and buttermilk matters and will impact the results.
- Don’t Over Mix – Overmixing can lead to biscuits that are tough and flat. Stir the dough just until everything is combined. When kneading, do it quickly, less than a minute until it is no longer sticky.
- Don’t Twist the Biscuit Cutter – When you cut the dough, avoid twisting the biscuit cutter. Instead, press it down firmly into the dough, then lift it straight back up. Twisting the cutter seals the edges, stopping the biscuits from rising and becoming flaky.
- Space the Biscuits – If you prefer a tender biscuit with crusty sides, place biscuits evenly apart on the prepared baking sheet or skillet. For biscuits with softer sides, position the biscuits with the edges touching.
Buttermilk biscuits are best eaten right away. To store, place in a storage bag or another form of air-tight container to prevent them from drying out. Properly stored, homemade buttermilk biscuits will last for several days at room temperature.
To re-heat buttermilk biscuits preheat the oven to 350 degrees. Place the biscuits on the cast iron skillet and bake in the oven for 3-5 minutes. Remove from oven and serve.
What is A Skillet Biscuit?
A skillet biscuit is a type of biscuit that is baked in a skillet, usually a cast iron skillet. It is popular method for making biscuits, especially in Southern cuisine.
What are Buttermilk Biscuits?
In the US, homemade biscuits are considered quick bread. It is somewhat similar to a scone and is usually unsweet made without yeast.
What Does Buttermilk Do For Biscuits?
Buttermilk is the prized ingredient used in this recipe for its acidity, fat, and liquid content. Using buttermilk helps the dough rise to result in tall, delicious flaky, and fluffy layers for the best biscuit recipe.
What Happens If You Use Milk Instead of Buttermilk?
It is not recommended to replace buttermilk with regular milk for this recipe. The absence of acidity in the buttermilk will not produce the same end result.
How to Make a Buttermilk Substitute
Measure one tablespoon plus 2 1/4 teaspoons of white vinegar into a two-cup liquid measuring cup. Then, add in enough whole milk to fill the 1 3/4 cup measurement line. Stir the mixture together and let sit for 10 minutes.
What to Serve With Cast Iron Buttermilk Biscuits
Here are some delicious options to serve with buttermilk cast iron biscuits:
- Enjoy your cast iron skillet biscuits with sausage gravy for a comforting homemade meal.
- Enjoy a savory breakfast meal with alongside your biscuits with this sweet potato hash skillet recipe.
Click HERE to discover 18 + amazing side dish recipes to serve with biscuits and gravy!
Whether you are enjoying them fresh out of the oven or reheating them for a quick and delightful treat, these cast iron buttermilk biscuits are a timeless comfort food that warms the heart and satisfies the soul.
Printable Recipe Card
Learn how to make these homemade old fashioned buttermilk biscuits.
With this easy recipe, biscuits are baked in a cast iron skillet
resulting in large, flaky, fluffy layers.
- 3 1/2 cups cold all purpose flour
- 1 1/2 teaspoon salt
- 4 teaspoons baking powder
- 1 teaspoon baking soda
- 10 tablespoons cold butter, cut into small slices
- 1 3/4 cup buttermilk
Step 1: Preheat Cast Iron Skillet
Place a large round cast iron skillet in the oven and pre-heat to 450 degrees.
Step 2: Mix Dry Ingredients
In a large mixing bowl, combine together, 3 1/2 cups of cold all purpose flour, 1 1/2 teaspoon of salt, 4 teaspoons of baking powder, 1 teaspoon baking soda.
Step 3: Add Cold Wet Ingredients
Using a pastry cutter, cut in 10 tablespoons of cold butter. The mixture should resemble course crumbs. Make a well in the center of the ingredients and add 1 3/4 cup buttermilk.
Step 4: Mix
Stir until all the dough pulls away from the sides of the bowl. The time for stirring should be less than 30 seconds.
Step 5: Roll Out Biscuits
Turn the dough out onto a lightly floured board. Knead gently until the dough comes together and is no longer sticky. Roll the dough with a lightly floured rolling pin or gently pat with the palm of your hand.
Roll dough 1/4 inch thick for plain biscuit, 1/2 inch for tea biscuit size or 1 inch thick for large fluffy biscuits. Cut the dough into rounds using a biscuit cutter that has been lightly dipped in flour. Do not twist the biscuit cutter.
Step 6: Bake Biscuits
With an oven mitt, remove the cast iron skillet from the oven. Place each biscuit onto the skillet. Return the skillet to the oven and bake for 7-10 minutes.
The thickness of your biscuit and your desired golden brown top will make a difference in how long the biscuits need to be baked. I suggest keeping a close watch to determine how long they need to bake in your oven.
Step 7: Serve
Remove biscuits from the oven and enjoy!
I have been using this recipe for a long time now, and it has always filled the craving for delicious biscuits. It is the perfect biscuit for pulling apart the tender, flaky layers and serving with a large scoop of the most excellent homemade sausage gravy!
TIPS FOR THE BEST HOMEMADE OLD FASHIONED BISCUITS
For the best old-fashioned buttermilk biscuits, you need cold ingredients. When I say cold, I am talking about straight from the refrigerator cold. I even store extra flour in the freezer just for making these buttermilk biscuits. Keeping the flour, butter, and buttermilk nice and cold will make a difference in this recipe!
Do Not Over Mix
Over mixing the dough results in tough, hard biscuits that are flat. The time for stirring the dough should be around 30 seconds, “just” until the ingredients come together. Kneading the dough should be done quickly, less than 1 minute, until it is not sticky.
The dough will be crumbly when you put it on a floured work surface to knead; it forms together as the dough is quickly kneaded.
Preheat Cast Iron Skillet
This is one of my favorite tips for making biscuits. Preheat your oven to 450 degrees and place a cast-iron skillet in the hot oven.
Do Not Twist the Biscuit Cutter
When cutting the dough, do not twist the biscuit cutter. Press the biscuit cutter straight down firmly into the dough, and lift straight back up. Twisting the biscuit cutter seals the edges, preventing the biscuits from rising and creating flaky layers.
Correctly Space Biscuits
If you prefer a tender biscuit with crusty sides, place biscuits evenly apart on the prepared baking sheet or skillet. For biscuits with softer sides, position the biscuits with the edges touching.
How to Make a Buttermilk Substitute: To substitute for buttermilk in this biscuit recipe, all you need is milk and a tad bit of white vinegar. For this recipe, measure one tablespoon plus 2 1/4 teaspoons of white vinegar into a two-cup liquid measuring cup. Then, add in enough milk to fill to the 1 3/4 cup measurement line. Stir the mixture together and let sit for 10 minutes.
About the Author
Sarah is the author behind Rocky Hedge Farm. With a passion for simple, healthy recipes, gardening, and remodeling her manufactured home, she shares her experiences and knowledge to inspire others. Go here to read her story, “Living a Life of Contentment and Joy: Simple Living at Rocky Hedge Farm.” If you want to message Sarah, visit her contact page here.