Authentic Cast Iron Skillet Buttermilk Biscuits
Perfectly fluffy, tender, from-scratch buttermilk biscuits baked in a cast iron skillet for a gloriously crisp, golden-brown crust.
Equipment
- 9-inch or 10-inch Cast Iron Skillet
- Large mixing bowl
- Pastry blender or two forks
- 2.5-inch or 3-inch biscuit cutter
Ingredients
- 2 cups White Lily self-rising flour plus extra for dusting
- 1/2 cup 1 stick unsalted butter, very cold and cubed
- 3/4 cup cold whole buttermilk
- 2 tablespoons melted butter for brushing tops
Instructions
- Preheat oven to 450°F (230°C). Lightly grease a 9-inch or 10-inch cast iron skillet with butter or shortening.
- In a large bowl, add the self-rising flour. Drop in the cold, cubed butter.
- Use a pastry blender to cut the butter into the flour until the mixture resembles coarse crumbs with some pea-sized pieces remaining.
- Make a well in the center and pour in the cold buttermilk. Gently fold until a shaggy, sticky dough forms. Do not overmix.
- Turn the dough out onto a lightly floured surface. Gently pat it into a rough rectangle. Fold the dough in half over itself, turn it a quarter turn, and pat it out again. Repeat this folding process 3 or 4 times.
- Pat the dough out to a 3/4-inch to 1-inch thickness. Press a floured biscuit cutter straight down into the dough and pull straight up. Do not twist!
- Place the cut biscuits into the prepared skillet so their edges are touching. Gather dough scraps gently to cut remaining biscuits.
- Bake for 12 to 15 minutes until the tops are golden brown.
- Remove from the oven and immediately brush with the melted butter. Serve warm.
Notes
No Twisting: Twisting the cutter seals the dough edges, preventing them from rising tall. Freezing: You can freeze unbaked biscuits on a sheet pan, transfer to a bag, and bake them straight from frozen (add a few extra minutes to the bake time).
