Cast Iron Buttermilk Biscuits

A white plate with two buttermilk biscuits.

Cast iron buttermilk biscuits are made from scratch and turn out buttery and tender, with irresistible flaky layers. In this post, I'll share tips and tricks to make the perfect batch of buttermilk biscuits every time.

Prep Time 14

Cook Time 16

Total Time 30

Servings biscuits

Author Heather

Ingredients

2 cups (240 g) all purpose flour
1 tablespoon baking powder
¼ teaspoon baking soda
1 teaspoon salt
5 tablespoons unsalted butter cold, plus extra for greasing the pan
1 cup (227 g) buttermilk

Instructions

Preheat oven to 425 degrees Fahrenheit. Lightly butter a 10 inch cast iron skillet (or similarly sized baking dish) and set aside.
In a large bowl, add flour, baking powder, baking soda, and salt. Whisk to combine and remove clumps. (Alternatively, add to a food processor and pulse a few times).
Grate cold butter using the large side of a box grater and add to flour mixture, tossing to combine. (Alternatively, add to food processor and pulse until butter is pea sized. If using a food processor, pour mixture into a large bowl at this time).
Make a well in the center of your flour mixture and add buttermilk. Gently stir until ingredients are mostly incorporated. Dough will look shaggy and sticky. Pour dough out onto a lightly floured surface.
Gently pat dough with lightly floured hands into a large, flat rectangle, about 10-12 inches wide and about ¾ inch thick. Keep extra flour nearby and continually flour the surface, dough, and your hands as needed. Fold dough rectangle in half, turn to the right to make your new rectangle horizontal, and gently pat back into a large rectangle. Repeat 4 times, folding your dough 5 times in total. Pat dough into a large rectangle, about ¾ inch thick.
Using a 3 inch biscuit cutter, cut biscuits out of dough (do not twist your cutter, this seals the edges). Reform leftover dough gently and continue cutting until all dough is used - you should get about 7 to 8 biscuits.
In prepared cast iron pan, place biscuits close together (or touching if possible) for a better rise in the oven. Bake for about 16-20 minutes, or until tops are golden brown.

Video

Notes

Homemade biscuits keep for 1-2 days at room temperature in a sealed container, up to 1 week in the refrigerator, or 2-3 months in the freezer. If freezing, seal tightly with foil or plastic wrap and store in a freezer safe container.

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