Easy Cast Iron Skillet Biscuits (3-Ingredient)
Amazingly simple and delicious 3-ingredient biscuits baked snugly in a cast iron skillet for perfectly golden, crispy bottoms and incredibly soft, fluffy interiors. A foolproof recipe for classic comfort food!
Equipment
- 1 8-inch or 10-inch Cast Iron Skillet
- 1 Medium Mixing Bowl
- 1 Pastry Blender, Fork, or Knives (for cutting in shortening)
- 1 2.5-inch Round Biscuit Cutter (approx size)
Ingredients
- 2 cups Self-Rising Flour ensure it's fresh for best rise
- 1/4 cup Vegetable Shortening like Crisco, cold
- ~3/4 cup Buttermilk cold (Approximate - see Notes)
- 1-2 tbsp Shortening Butter, or Bacon Grease (for greasing skillet)
- 1-2 tbsp Butter melted (optional, for brushing tops)
Instructions
- Preheat & Prep: Preheat oven to 450°F (230°C). Generously grease the bottom and sides of your cast iron skillet.
- Combine Dry & Fat: In the mixing bowl, add the self-rising flour. Add the cold shortening. Cut the shortening into the flour using a pastry blender, fork, or your fingertips until mixture resembles coarse crumbs or small peas.
- Add Buttermilk: Make a well in the center. Pour in most of the cold buttermilk (start with about 2/3 cup). Stir gently with a fork just until dough begins to clump together.
- Adjust Liquid: Add remaining buttermilk, a tiny splash at a time, mixing gently after each addition, only until dough forms a soft, slightly sticky ball that pulls away from the bowl sides. DO NOT OVERMIX. Stop when flour is just moistened.
- Shape Gently: Turn dough onto a lightly floured surface. Gently fold or pat dough over itself 2-3 times (do not knead). Pat gently with floured hands to about 1/2 to 3/4-inch thickness.
- Cut Biscuits: Using a floured biscuit cutter, cut straight down – do not twist. Place cut biscuits into the prepared skillet. Gently gather scraps, re-pat lightly, and cut more biscuits.
- Arrange in Skillet: Nestle biscuits snugly together in the skillet so they are touching.
- Bake: Place skillet in the preheated oven. Bake for 12-15 minutes, or until tops are golden brown and cooked through.
- Butter Tops (Optional): As soon as biscuits come out of the oven, brush tops generously with melted butter.
- Serve: Serve warm and enjoy!
Notes
COLD is Key: Keep shortening and buttermilk very cold for the best texture and rise.
Gentle Handling: Mix minimally and handle dough gently to avoid tough biscuits. A slightly shaggy dough is okay.
Buttermilk Amount: The 3/4 cup is approximate. Add just enough liquid for the dough to come together softly. Factors like humidity affect the exact amount needed.
Buttermilk Substitute: No buttermilk? Add 3/4 tablespoon white vinegar or lemon juice to a measuring cup. Top with regular milk to the 3/4 cup line. Stir and let sit 5 minutes before using.
All-Purpose Flour: If substituting AP flour for self-rising, whisk together: 2 cups AP flour + 1 tablespoon baking powder + 1 teaspoon salt. Then proceed with the recipe.
Storage: Cool completely. Store in an airtight container at room temperature for 1-2 days. Reheat gently (oven or toaster oven recommended).
Gentle Handling: Mix minimally and handle dough gently to avoid tough biscuits. A slightly shaggy dough is okay.
Buttermilk Amount: The 3/4 cup is approximate. Add just enough liquid for the dough to come together softly. Factors like humidity affect the exact amount needed.
Buttermilk Substitute: No buttermilk? Add 3/4 tablespoon white vinegar or lemon juice to a measuring cup. Top with regular milk to the 3/4 cup line. Stir and let sit 5 minutes before using.
All-Purpose Flour: If substituting AP flour for self-rising, whisk together: 2 cups AP flour + 1 tablespoon baking powder + 1 teaspoon salt. Then proceed with the recipe.
Storage: Cool completely. Store in an airtight container at room temperature for 1-2 days. Reheat gently (oven or toaster oven recommended).