Flaky Homemade Buttermilk Biscuits in a Cast Iron Skillet
The ultimate recipe for tall, flaky Southern buttermilk biscuits. Features an easy grated frozen butter hack and cast-iron baking for the perfect golden crust.
Equipment
- Cast Iron Skillet (10-inch)
- Box cheese grater
- Large mixing bowl
- Biscuit cutter
Ingredients
- 3 cups 375g all-purpose flour (plus extra for dusting)
- 3 tbsp 38g granulated sugar
- 1/2 tsp 3g fine salt
- 4 tsp 16g baking powder
- 1/2 tsp 2g cream of tartar
- 3/4 cup 170g unsalted butter, completely frozen
- 1 large egg cold
- 1 cup 240ml whole milk buttermilk, cold
- 1 tbsp melted butter optional, for brushing
Instructions
- Preheat oven to 450°F (230°C). Lightly grease a cast-iron skillet.
- Using a box cheese grater, grate the frozen butter into pea-sized pieces. Place the grated butter back in the freezer while preparing the dry ingredients.
- In a large mixing bowl, thoroughly whisk together the flour, sugar, salt, baking powder, and cream of tartar.
- Toss the frozen grated butter into the flour mixture and stir to coat.
- In a small bowl, whisk the cold buttermilk and the egg. Pour into the flour mixture.
- Stir gently with a spatula just until a sticky, shaggy dough forms. Do not overmix.
- Turn the dough onto a floured surface. Knead gently 10 to 15 times to bring the dough together.
- Pat the dough out to a 3/4-inch to 1-inch thickness. Use a floured biscuit cutter to cut the dough, pressing straight down without twisting.
- Place the biscuits in the greased skillet so their edges are touching.
- Bake at 450°F for 10 to 15 minutes until the tops are golden brown.
- Remove from the oven and immediately brush with melted butter. Serve warm!
Notes
Cutter Technique: Never twist your biscuit cutter! Twisting seals the dough edges and ruins the rise. Small Batch / Freezing: Cut all the biscuits, bake what you need, and freeze the remaining raw dough rounds in a freezer bag. Bake from frozen by adding 3-5 extra minutes.
