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Buttermilk Cast Iron Biscuits
These buttermilk biscuits are made in a cast iron skillet in under an hour! Skip the store bought biscuits and make these easy fluffy skillet biscuits!
Prep Time
25 mins
Cook Time
25 mins
Total Time
45 mins
Calories: 326 kcal
Course:
Baked Goods
Cuisine:
American
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 stick frozen unsalted butter (+ more for brushing)
- 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.
Cup of Yum
Notes
- One of the most important part of making successful biscuits is the butter. You need to utilize cold hard butter in small pieces, in order for the dough to have the correct texture and give you those delicious layers once baked.
- If you want to prep your butter faster, you can utilize a food processor. Place blade in freezer for a few minutes so it is cold. Add frozen butter cut in large chunks and pulse 4 to 5 times (do not over pulse)
- The butter needs to remain cold, if you aren't going to roll out your dough right away, place in the refrigerator for up to 10 minutes
- To freeze: completely cool the biscuits and then wrap in freezer safe wrap to maintain freshness. Keep for 2-3 months. To reheat, heat in 350F oven for 10-15 minutes until warmed through.
- You can also utilize a circular cast iron and cut the biscuits into circles
Nutrition Information
Calories
326kcal
(16%)
Carbohydrates
45g
(15%)
Protein
8g
(16%)
Fat
12g
(18%)
Saturated Fat
8g
(40%)
Polyunsaturated Fat
1g
Monounsaturated Fat
3g
Trans Fat
0.4g
Cholesterol
33mg
(11%)
Sodium
597mg
(25%)
Potassium
135mg
(4%)
Fiber
2g
(8%)
Sugar
3g
(6%)
Vitamin A
402IU
(8%)
Calcium
125mg
(13%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 1Serving
Amount Per Serving
Calories 326
% 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.