Cast Iron Buttermilk Biscuits

Cast Iron Buttermilk Biscuits
  • PREP TIME
    25 mins
  • COOK TIME
    20 mins
  • TOTAL TIME
    45 mins
  • SERVING
    24 People
  • VIEWS
    45

These buttermilk biscuits, baked in a sizzling cast iron skillet, achieve a golden-brown crust and a fluffy interior that is simply irresistible. Perfect for breakfast, brunch, or as a comforting side to any meal.

Ingridients

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Nutrition

  • Carbohydrate
    17 g
  • Cholesterol
    26 mg
  • Fiber
    1 g
  • Protein
    3 g
  • Saturated Fat
    3 g
  • Sodium
    246 mg
  • Sugar
    1 g
  • Fat
    5 g
  • Unsaturated Fat
    0 g

DIRECTIONS

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Image Step 01
01 Step

Recipe View Preheat oven to 425°F (220°C). Place 1 tablespoon of butter in each of two 10-inch cast iron skillets.

Image Step 02
02 Step

Recipe View Place skillets in the preheated oven to heat up and melt the butter (5-10 minutes).

Image Step 03
03 Step

Recipe View In a small bowl, whisk together buttermilk and eggs until combined.

Image Step 04
04 Step

Recipe View In a large bowl, whisk together flour, baking powder, cream of tartar, and salt. Cut in the remaining 6 tablespoons of cold butter using a pastry blender or your fingertips until the mixture resembles coarse crumbs. Gently stir in the buttermilk mixture until just combined; do not overmix.

Image Step 05
05 Step

Recipe View Turn the dough out onto a lightly floured work surface. Pat the dough into a rectangle about 1/2 inch thick. Use a biscuit cutter or knife to cut out 24 biscuits.

Image Step 06
06 Step

Recipe View Carefully remove the hot skillets from the oven. Arrange 12 biscuits side-by-side in each skillet, allowing their edges to touch.

Image Step 07
07 Step

Recipe View Return the skillets to the oven and bake until the biscuits are puffed and golden brown (15-20 minutes).

For extra flaky biscuits, try grating the cold butter into the flour mixture instead of cutting it in.
Chilling the buttermilk and using cold butter is crucial for preventing the butter from melting before baking, resulting in a flakier biscuit.
Don't overmix the dough! Overmixing develops the gluten, which can lead to tough biscuits. Mix just until the ingredients come together.
For a richer flavor, brush the tops of the baked biscuits with melted butter.

Jean Gutmann

Written by

Our recipe authors are passionate food lovers who share thousands of diverse dishes from around the world. They bring daily cooking inspiration with delicious, easy-to-make recipes for every occasion.

RECIPE REVIEWS

Avarage Rating: 4.5/ 5 ( 15 Ratings)
Total Reviews: (3)
  • Emmie Halvorson

    The tips about using cold butter and not overmixing are so helpful. My biscuits have never been so fluffy!

  • Adella Buckridge

    These biscuits are amazing! My family devoured them in minutes.

  • Elinore Jacobi

    I've tried many biscuit recipes, and this one is by far the best. The cast iron skillet makes all the difference!

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