Old-Fashioned Buttermilk Biscuits
You’re going to love these fluffy, buttery old-fashioned buttermilk biscuits baked in a cast iron skillet for the ultimate golden crust and classic southern flavor. Perfect for breakfast or dinner!
Servings: 8 people
Calories: 247kcal
Equipment
- 12" cast iron skillet
Ingredients
- 2 cups self-rising flour I used Martha White
- 1 tablespoon baking powder
- ½ teaspoon salt
- ½ teaspoon sugar
- ½ cup salted butter cold, cubed
- 1 cup buttermilk divided
- 1 tablespoon 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 ¼ 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 ¾ inch thick.
- Fold over the dough and roll out again to be about ¾ inch thick.
- I used a ½ 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
- Use a well-seasoned cast iron skillet for evenly cooked biscuits with a crisp crust.
- Keep butter cold—refrigerate until the last minute or freeze for 10 minutes—to ensure flakiness.
- Fold and roll the dough to create layers, but avoid overmixing to keep biscuits tender.
- Store in an airtight container at room temperature for up to five days or freeze for up to three months.
- Reheat in a 350°F oven wrapped in foil or microwave briefly.
- Bake immediately while the butter is still cold, or refrigerate uncooked biscuits until ready to bake.
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
