Cast Iron Buttermilk Biscuits
These Cast Iron Buttermilk Biscuits are perfect for weekend mornings! Buttery, flaky and delicious...and they only take about 30 minutes!
Servings: 12 biscuits
Calories: 183kcal
Ingredients
- 2¼ cups all-purpose flour
- 1 Tbsp baking powder
- 1 tsp salt
- 5 oz. cold unsalted butter divided
- 1 cup buttermilk
Instructions
- Preheat oven to 425°F. Place 9” or 10” cast iron skillet in oven while preheating.
- Using a large bowl, add the flour, baking powder and salt; stir 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 cheese grater to grate 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 biscuit dough out onto a lightly floured surface 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 scraps 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 round 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.
Nutrition
Calories: 183kcal | Carbohydrates: 19g | Protein: 3g | Fat: 10g | Saturated Fat: 6g | Cholesterol: 27mg | Sodium: 217mg | Potassium: 153mg | Sugar: 1g | Vitamin A: 330IU | Calcium: 73mg | Iron: 1.2mg
