Buttermilk Biscuits
Buttermilk biscuits baked in a cast iron skillet are a classic southern staple.
Servings: 8 people
Calories: 247kcal
Cost: $10
Equipment
- 12" cast iron skillet
Ingredients
- 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
Instructions
- 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.
Video
Notes
Credit: Adapted from Cast Iron Baking Magazine Buttermilk Biscuits (Page 15)
Nutrition
Calories: 247kcal | Carbohydrates: 25g | Protein: 5g | Fat: 14g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 38mg | Sodium: 450mg | Potassium: 76mg | Fiber: 1g | Sugar: 2g | Vitamin A: 448IU | Calcium: 131mg | Iron: 1mg
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.
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