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Cast Iron Buttermilk Biscuits: A Slow Morning Ritual

Flaky, tender, golden biscuits made in a preheated cast-iron skillet. A simple, traditional recipe using cold butter and buttermilk for perfect layers and texture.
Prep Time15 minutes
Active Time15 minutes
Total Time30 minutes
Keyword: buttermilk biscuits, cast iron biscuits, homemade biscuits
Yield: 6 Person

Materials

  • 2 cups 250g all-purpose flour
  • 1 tablespoon baking powder
  • ½ teaspoon baking soda
  • 1 teaspoon sea salt
  • 6 tablespoons 85g unsalted butter (very cold, cubed)
  • ¾ cup 180ml cold buttermilk
  • 1 –2 tablespoons extra buttermilk if needed
  • 1 tablespoon melted butter optional, for brushing

Instructions

  • Step 1: Preheat
  • Preheat oven to 450°F (230°C) with cast-iron skillet inside.
  • Step 2: Mix Dry Ingredients
  • Whisk flour, baking powder, baking soda, and salt.
  • Step 3: Cut in Butter
  • Add cold butter and cut into flour until coarse crumbs form with varied sizes.
  • Step 4: Add Buttermilk
  • Pour in buttermilk and gently mix until dough just comes together. Do not overmix.
  • Step 5: Fold Dough
  • Turn onto floured surface.
  • Pat into rectangle
  • Fold
  • Turn
  • Repeat 3 times
  • Step 6: Cut Biscuits
  • Cut using biscuit cutter (do not twist). Re-shape scraps gently.
  • Step 7: Arrange in Skillet
  • Remove hot skillet, butter it, and place biscuits touching each other.
  • Step 8: Bake
  • Bake 14–16 minutes until golden brown.
  • Step 9: Finish
  • Brush tops with melted butter and serve warm.

Notes

Essential Tips:
Keep all ingredients cold
Don’t twist cutter
Handle dough gently
Place biscuits touching for better rise
Substitutions:
No buttermilk → milk + vinegar/lemon
Dairy-free → plant butter + non-dairy milk
Gluten-free → 1:1 GF flour