Cast Iron Biscuits
Wouldn’t you agree that baking biscuits in the oven is one of the most inviting scents in the world?
Waking up to fresh biscuits is one of the best ways to start the weekend (or any day of the week, really) and they are so much easier to make than you think.
The beautiful thing about the art of biscuits is that less is more, in the terms of working with the dough. The less you shape and mix them, the more flakey and perfect they are!
The only real trick in the book is making sure the butter is frozen when you’re making the dough – that’s it! The rest is just barely combing the ingredients, shaping them, and baking them in a good old fashioned cast iron skillet.
We are using a cast iron skillet for these biscuits. Cast iron creates the perfect buttery crunchy texture on the bottom and a fluffy middle. There are so many benefits to cooking with cast iron.
The pans are non-stick, so easy to clean, and they last a lifetime! They are also relatively inexpensive. I bought my 10 inch skillet for under $30 and it has lasted me years with no end in sight.
My favorite pairing for biscuits is orange marmalade and butter or classic biscuits and gravy, both are never going to disappoint, I promise!
What Butter Should I Use?
I used Kerrygold salted butter. It has the most beautiful gold color and amazing flavor.
What Is Buttermilk?
Buttermilk is the liquid left behind after churning butter. It is essentially fermented dairy, which is why it has a more acidic flavor.
What If I Don’t Have Buttermilk?
If you don’t have buttermilk on hand and don’t have time to go to the store, don’t fret!
A really close substitute is adding something acidic to regular milk like lemon juice, vinegar, or cream of tartar. Add 2 ¼ tsp of either to your milk and it will create a very similar result and flavor.
What Flour Is Best?
I used an all-purpose flour for this recipe. Bob’s Red Mill and King Arthur Flour are my favorite brands; I find that they yield the best flavor and texture.
You can also use a self rising flour and omit the baking soda and baking powder if that is what you have on hand.
Cast Iron Biscuits Recipe
Yield: 12 biscuits
Prep Time: 10 minutes
Bake Time: 25 minutes
Ingredients
- 4 cups all purpose flour
- 4 tsp baking powder
- 1 tsp baking soda
- 1 tsp salt
- ¾ cup butter, frozen
- 1 ¾ cup buttermilk
Instructions
1. Preheat the oven to 450°F. Lightly oil a 10-inch cast iron skillet using a paper towel. You can use any oil or butter of choice.
2. In a large bowl, combine the flour, baking powder, baking soda and salt.
3. Grate the frozen butter using the larger holes of a cheese grater. You could also use a food processor as well. Add to the flour mixture.
4. Add the buttermilk and stir with a spatula until a dough is formed. Be sure not to over-mix; the clumps of butter will create those perfect flaky layers. If you over-mix, they will be more dense.
5. Using a rolling pin, roll the dough into a 9-inch square.
6. Cut the dough into 12 equal squares. Place the biscuits into the cast iron skillet.
7. Bake the biscuits for 25 minutes, until golden brown.
Additions
If you want to add some more flavor to your biscuits, rosemary, garlic, or sage would be amazing additions!
Bake Time Notes
As you can see in the photos, the biscuits are touching so it requires a longer bake time for it to be cooked through.
You can space them out if you would rather and the cook time will be less, around 15-18 minutes. If you do not have a cast iron skillet, feel free to use a baking sheet, the same cook time should still apply.
Cast Iron Biscuits
This recipe is so simple but it makes for the flakiest, butteriest biscuits you'll ever have!
Ingredients
- 4 cups all purpose flour
- 4 tsp baking powder
- 1 tsp baking soda
- 1 tsp salt
- ¾ cup butter, frozen
- 1 ¾ cup buttermilk
Instructions
- Preheat the oven to 450°F. Lightly oil a 10-inch cast iron skillet using a paper towel. You can use any oil or butter of choice.
- In a large bowl, combine the flour, baking powder, baking soda and salt.
- Grate the frozen butter using the larger holes of a cheese grater. You could also use a food processor as well. Add to the flour mixture.
- Add the buttermilk and stir with a spatula until a dough is formed. Be sure not to over mix; the clumps of butter will create those perfect flaky layers. If you over-mix, they will be more dense.
- Using a rolling pin, roll the dough into a 9-inch square. Cut the dough into 12 equal squares. Place the biscuits into the cast iron skillet.
- Bake the biscuits for 25 minutes, until golden brown.
Notes
Additions
If you want to add some more flavor to your biscuits, rosemary, garlic, or sage would be amazing additions!
Bake Time Notes
As you can see in the photos, the biscuits are touching so it requires a longer bake time for it to be cooked through.
You can space them out if you would rather and the cook time will be less, around 15-18 minutes. If you do not have a cast iron skillet, feel free to use a baking sheet, the same cook time should still apply.
