These Cast Iron Buttermilk Biscuits are perfect for weekend mornings! Buttery, flaky and delicious…and they only take about 30 minutes!
I’ve been on a real cast iron kick lately. Cast iron pans really are a workhorse in the kitchen. One night, you might find me using a screamin’ hot cast iron pan to cook steaks. On the next night (err…morning), you might find me using that cast iron pan to make a batch of Overnight Cinnamon Rolls. And that cast iron pan is excellent when it comes to desserts, too. (This Cast Iron Skillet Smore is chocolate-y, marshmallow-y and delicious-y!)
Cast iron pans were popular in America’s early years, and it’s easy to see why. They could be used for every meal, and they can do double-duty as a weapon to clonk any would-be bandits! (Just kidding…sorta.) I’m not about to go and ditch all my other pots and pans, but a good cast iron skillet can go a long way!
Growing up, my mother always kept cans of store-bought biscuits in the fridge. I loved biscuit mornings! A swipe of butter and a spoonful of grape jam schmeared on a hot biscuit is the thing dreams are made of. Occasionally (especially on holidays), my mother would leave the canned biscuits in the fridge and whip up a batch of homemade cast iron buttermilk biscuits. Talk about delicious!
Cast Iron Buttermilk Biscuits
The crispy edges. One of the reasons why I love using a cast iron skillet for these Cast Iron Buttermilk Biscuits is the crispy edges of the biscuits. The edges turn a wonderful golden brown while the inside of the biscuit stays nice and flaky. Add some grape jam, and I’m all set! Every good cook needs to have a biscuit recipe in their back pocket. This Cast Iron Buttermilk Biscuits recipe is mine. This recipe was passed along from my grandmother to my mother and now to me. Batches of these cast iron buttermilk biscuits have made many appearances over the years, and I suspect they will make many more.
One of my favorite things about biscuits is their versatility. We’ve already covered the grape jam for breakfast angle. For lunch, I love slicing leftover biscuits in half and grating cheddar cheese on top. A quick visit to the toaster oven, and you’ve got a delicious warm lunch. And when it comes to dinner, a hot buttermilk biscuit is hard to beat when served alongside a bowl of tomato soup or beef stew!
How do you make flaky biscuits from scratch?
As you can see from the ingredient list below, this recipe for Cast Iron Buttermilk Biscuits is easy. There’s not much to it! Secret #1 is cold (COLD) butter. You want that butter to be cut into small, pea-sized pieces in the dough. As the butter melts in the oven, it creates steam pockets which in turn creates flaky, soft biscuits. (Instead of cutting the butter into the dough, you can freeze the stick of butter and grate it into the dough using a course grater.)
Secret #2 is buttermilk. That’s not much of a secret since buttermilk is in the recipe title. Seriously, though, use buttermilk. When I first got into baking, I was supremely frustrated with recipes that called for buttermilk. I never kept buttermilk in the fridge, so I’d have to go out and get a container. Inevitably, I wouldn’t use it all, so it would sit in the back of the fridge until I poured it out.
But then I stumbled across a powdered buttermilk in the baking aisle at our local grocery store. That’s my go-to source for buttermilk now since it stores easily and I can make as much as I need for the recipe in question. Another option is to make homemade buttermilk by adding a tablespoon of lemon juice or vinegar to a cup of milk. Let that mixture stand for 5 minutes, and you’ve got buttermilk. Either way, take the extra step and use buttermilk to make these biscuits. Your taste buds will thank you!
Did you make a batch of these Cast Iron Buttermilk Biscuits at home? Leave a comment! Or snap a photo and tag me on Instagram (@Spicedblog).
Looking for more cast iron skillet recipes? Check out these other favorites:
Cast Iron Buttermilk Biscuits
- 2¼ cups all-purpose flour
- 1 Tbsp baking powder
- 1 tsp salt
- 5 oz. cold unsalted butter divided
- 1 cup buttermilk
- Preheat oven to 425°F. Place 9” or 10” cast iron skillet in oven while preheating.
- Using a medium mixing bowl, combine the flour, baking powder and salt; mix until well combined.
- Cut 4 oz. of the butter into small pieces (~1/2" cubes) and add to the bowl of dry ingredients. (Note: Another alternative to cutting in the butter is to freeze it and then use a coarse grater to grate the butter into the bowl.)
- Using a pastry cutter or 2 table knives, cut the butter into the dry ingredients until butter pieces are pea-sized.
- Add the buttermilk and stir until absorbed. (The dough will be somewhat sticky.)
- Turn the dough out onto a generously floured countertop or cutting board and shape into a rough 8”x8” square.
- Using a 2½” round cookie or biscuit cutter, cut the dough into circles. Carefully press together any extra pieces of dough and cut into additional circles as well.
- Carefully remove hot skillet from oven and add ½ oz. (1 Tbsp) of butter. Brush butter around bottom of skillet until completely melted.
- Place biscuits into skillet. Bake for 20-22 minutes, or until tops are golden brown in color.
- Remove skillet from oven. Melt the remaining ½ oz. (1 Tbsp) of butter and brush melted butter on top of baked biscuits. Serve hot.