Buttermilk Cast Iron Biscuits
User Reviews
4.6
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Prep Time
25 mins
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Cook Time
20 mins
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Total Time
45 mins
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Calories
326 kcal
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Course
Baked Goods
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Cuisine
American
Buttermilk Cast Iron Biscuits
Description
The method starts with combining flour, baking powder, baking soda, and salt, then folding in cold grated butter to maintain the flaky texture. Buttermilk is stirred in just until combined, and the dough is rolled and cut into squares, stacked, and rolled multiple times to build layered structure. The biscuits are then baked at a high temperature to produce a crisp exterior while keeping the inside tender.
The use of frozen butter grated directly into the dry ingredients helps to prevent the butter from warming and blending too much, which is essential for flaky layers. The recipe suggests options for shaping, including a circular cut with cast iron skillets. The resulting biscuits can be served plain or brushed with butter for extra richness.
These biscuits pair well with various spreads or as accompaniments to main dishes. The notes emphasize handling butter carefully and provide tips for freezing and reheating the biscuits to maintain freshness and texture.
Ingredients
- 4 cups all-purpose flour + more for flouring surface
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 1/4 teaspoons kosher salt
- 1 tick butter + more for brushing, frozen, unsalted
- 2 cups buttermilk
Instructions
- Preheat oven to 450F
- In a large mixing bowl combine: all purpose flour, baking powder, baking soda, kosher salt.
- Using the large holes of a cheese grater, carefully grate the frozen stick of butter. Do not allow butter to sit and soften, must stay very cold. Flour butter stick for better grip or use paper towel. When down to a nub, use a knife to cut into small pieces. [see note #2 for food processor way to prep butter]
- Using a silicone spatula, immediately stir grated butter into the flour mixture. Slowly begin pouring in buttermilk and stir with spatula until just combined.
- Lightly flour a clean and even surface. Dump dough onto surface. Knead just until no loose flour remains (will not be smooth). Flour a rolling pin and roll the dough out into a large square. Using a pastry scraper, cut the dough into 4 large squares, then stack them on top of each other.
- Repeat rolling out the dough, cutting into 4 sections, stacking and rolling out a total of 3 times.
- Cut the dough into 9 even squares and place in a greased cast iron skillet. Brush the tops of the biscuits with melted butter and place in the oven.
- Bake for 17-19 minutes, rotating the skillet halfway through, until the tops are golden brown. Allow the biscuits to cool for 5 minutes before enjoying.
Notes
- Use cold, firm butter grated into the flour for flaky layers; avoid letting it soften before mixing.
- Alternatively, pulse frozen butter chunks briefly in a chilled food processor blade to prep quickly without overheating.
- If not rolling dough immediately, refrigerate up to 10 minutes to keep butter cold and dough manageable.
- To freeze, cool biscuits completely then wrap securely to maintain freshness for 2-3 months.
- Reheat frozen biscuits at 350°F for 10-15 minutes until warmed through.
- You can shape biscuits as squares or circles using a cast iron skillet and cutter.
Nutrition Information
Show DetailsNutrition Facts
Serving: 1Serving
Amount Per Serving
Calories 326 kcal
% Daily Value*
| Calories | 326kcal | 16% |
| Carbohydrates | 45g | 15% |
| Protein | 8g | 16% |
| Fat | 12g | 18% |
| Saturated Fat | 8g | 40% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 3g | 15% |
| Trans Fat | 0.4g | 20% |
| Cholesterol | 33mg | 11% |
| Sodium | 597mg | 25% |
| Potassium | 135mg | 3% |
| Fiber | 2g | 8% |
| Sugar | 3g | 6% |
| Vitamin A | 402IU | 8% |
| Calcium | 125mg | 13% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.6
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