Southern-Style Drop Biscuits in a Cast Iron Skillet

Ain’t nothin’ better than a warm, buttery biscuit straight from the oven! These from-scratch drop biscuits are about as Southern as it gets. Fluffy on the inside, golden and crisp on the outside, they’re perfect for soppin’ up gravy, slatherin’ with butter, or enjoyin’ all by themselves. Best part? No kneadin’, no rollin’—just mix, drop, and bake!

Why You’ll Love These Biscuits

• No-fuss recipe – Just mix, drop, and bake. No rolling pins here!
• Crispy outside, soft inside – That cast iron skillet makes ‘em just right.
• Customizable – Toss in some cheddar, garlic, or herbs for a little extra somethin’.
• Quick and easy – Ready in just 20 minutes.
• Perfect for any meal – Enjoy ‘em with breakfast, lunch, or dinner.

Ingredients

• 2 cups all-purpose flour
• 1 tablespoon baking powder
• 1 1/4 teaspoons kosher salt or sea salt
• 1/2 cup cold unsalted butter, cut into small pieces
• 3/4 cup – 1 cup milk or buttermilk

How to Make These Biscuits

Step 1: Fire Up That Oven

• First things first, preheat your oven to 450°F (232°C). That high heat gives you a golden, crispy crust.

Step 2: Mix the Dry Stuff

• In a big ol’ bowl, whisk together flour, baking powder, and salt. If you like a little extra flavor, now’s the time to toss in some herbs or spices.

Step 3: Cut in the Butter

• Now, drop in those cold butter pieces.
• Grab a pastry cutter or fork and cut the butter into the flour ‘til it looks like coarse meal.
• If you’re addin’ cheese, garlic, or herbs, stir ‘em in now.

Step 4: Pour in the Milk

• Slowly pour in 3/4 cup of milk and stir just ‘til it all comes together.
• Buttermilk makes ‘em extra rich, so use that if you got it!
• If the batter looks too dry, add a splash more milk ‘til it’s thick and lumpy.
• Be gentle! Over-mixin’ makes tough biscuits.

Step 5: Drop ‘Em and Bake

• Grab a tablespoon and scoop big ol’ dollops of dough onto your cast iron skillet.
• Bake ‘em for 16-18 minutes ‘til they’re golden brown and smell like heaven.

Tips for the Best Southern Biscuits

• Keep that butter cold – Cold butter makes flaky biscuits.
• Use cast iron – The secret to crispy, golden edges.
• Don’t over-mix – Stir just ‘til combined. Ain’t nobody got time for tough biscuits.
• Mix it up – Throw in cheddar, garlic, or rosemary for a twist.
• Eat ‘em fresh – These are best straight from the skillet with butter drippin’ off the sides.

Serve ‘Em Up!

Ain’t nothin’ better than fresh biscuits right outta the oven. Slap on some butter, honey, or jam, and dig in! They’re perfect for dunkin’ in gravy or servin’ up alongside fried chicken. Let me know how you like yours!