Buttermilk biscuits baked in a cast iron skillet are a classic southern staple.
The combination of a hot, seasoned cast iron skillet and fluffy, buttery biscuits creates a beautiful golden crust that is both crunchy and soft. The key to making the perfect biscuits is to use a well-seasoned cast iron skillet. This will ensure that the biscuits cook evenly and develop that irresistible crust. To make the biscuits, mix together flour, baking powder, sugar, salt, and butter until the mixture resembles coarse crumbs. Stir in buttermilk until a soft dough forms, then turn the dough out onto a lightly floured surface and knead briefly. Roll out the dough to the desired thickness and use a biscuit cutter to cut out rounds. Place the biscuits in the preheated cast iron skillet and bake until they are golden brown and risen. Serve the hot biscuits with melted butter and jam, or use them to make a delicious breakfast sandwich.
Buttermilk biscuits are a versatile dish that can be served with a variety of toppings or fillings. To add a touch of sweetness, you can sprinkle the biscuits with cinnamon sugar before baking. For a savory twist, add herbs like rosemary or thyme to the dough. You can also fill the biscuits with cheese, ham, or bacon for a delicious breakfast sandwich. Whether you prefer your biscuits sweet or savory, baking them in a cast iron skillet will guarantee a perfectly cooked and delicious result every time.
- 12" cast iron skillet
- 2 cups self-rising flour I used Martha White
- 1 tbsp baking powder
- ½ tsp salt
- ½ tsp sugar
- ½ cup salted butter cold, cubed
- 1 cup buttermilk divided
- 1 tbsp salted butter
- Preheat oven to 425°F.
- In a large bowl mix all dry ingredients whisking them together.
- Cut in the cold butter using a pastry blender. The mixture should be crumbly.
- Add the buttermilk 1/4 cup at a time slowly until the dough becomes moist.
- Knead the dough until it is fully combined together.
- Lightly flour a cutting board and roll the dough out until its 3/4 inch thick.
- Fold over the dough and roll out again to be about 3/4 inch thick.
- I used a 1/2 measuring cup to cut the dough so that each biscuit would fit into a Lodge mini cake pan but can also be done on a large skillet or flat cast iron pan.
- Bake until golden brown. Around 19 minutes.
- When done lightly coat the top with the butter.
- Cut in half and drizzle honey on the biscuit. This is also really good with gravy.
Dutch Oven Daddy is not a dietician or nutritionist, and any nutritional information shared is only an estimate. We recommend running the ingredients through an online nutritional calculator if you need to verify any information.