Grandma would be proud of this one.
Cast iron buttermilk biscuits are amazing! There is something special about waking up at Grandma’s house on a Sunday morning and smelling a fresh batch of homemade biscuits coming straight out of the oven. These Cast iron biscuits bring back those beautiful memories.
The secret to making these flaky cast iron buttermilk biscuits is using frozen butter. Yes, frozen butter is a must! Keeping the butter frozen before cutting it into the flour helps prevent it from melting too quickly while you prepare the dough. As the biscuits bake, the cold butter melts and releases moisture, helping create those beautiful flaky layers and giving every bite that rich, buttery taste we all love. Do not skip this step if you want biscuits with a delicious texture.
Another reason to love this easy biscuit recipe is its versatility. You can cut the dough into smaller biscuits to serve alongside scrambled eggs, bacon, sausage, or a hearty Southern breakfast. Prefer a big breakfast sandwich? Simply cut your biscuits larger and fill them with eggs, cheese, sausage, bacon, or your favorite breakfast ingredients. Whether you like your biscuits small and fluffy or big enough to hold all your breakfast favorites, you can customize the size to suit your needs.
Whether you are learning how to make biscuits from scratch for the first time or looking for an old-fashioned homemade biscuit recipe to add to your family cookbook, these Cast Iron Biscuits deserve a place at your table. Gather your ingredients, keep that butter frozen, and get ready to bring a little taste of Grandma’s kitchen into your home.
Grocery List for the Biscuits
- 2 cups all-purpose flour, sifted
- 1 tablespoon baking powder
- 1 teaspoon sea salt
- 1 cup ice-cold milk
- 1/2 cup (1 stick) unsalted butter, frozen and cubed
How to Make Cast Iron Buttermilk Biscuits
Description
These homemade cast iron biscuits have flaky layers and rich buttery flavor, just like Grandma made. Learn the frozen butter secret for easy, delicious biscuits.
Ingredients
Instructions
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Preheat the oven. Preheat to 450°F. Lightly grease a cast iron skillet.
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Combine the dry ingredients. Add the sifted flour to a large bowl. Add the baking powder and sea salt, then whisk until evenly combined.
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Add the frozen butter. Cut the frozen, cubed butter into the flour mixture using a pastry cutter or fork. Continue until it resembles coarse sand, with small pieces of butter still visible.
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Create a well into the center and add the milk. Fold the flour into the milk, gently mixing until a shaggy dough forms. Stop as soon as the dough comes together. Avoid overmixing.
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Transfer the dough to a lightly floured surface. Gently pat it into a rectangle, fold it over, and repeat a few times. Handle the dough lightly to keep the biscuits tender.
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Shape the biscuits. Pat the dough to approximately 3/4 to 1 inch thick. Cut into rounds or squares, choosing a size that suits your meal. Larger biscuits work well for breakfast sandwiches.
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Arrange in the skillet. Place the biscuits in the prepared cast iron skillet. For softer sides, arrange them close together. Leave more space between them for crispier edges.
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Place in the fridge for 10 minutes to allow the butter to chill.
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Brush the biscuit tops with egg wash
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Bake. Bake at 450°F. for approximately 12 to 15 minutes, checking for golden tops and fully baked centers. Larger biscuits may need additional time. Bake on the bottom rack for about 13 of those minutes before finishing it at the top rack
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Serve warm. Let them cool briefly, then split open and serve with butter, honey, jam, or your favorite breakfast sandwich fillings.
