Iron Skillet Buttermilk Biscuits

iron skillet buttermilk biscuits

(Photo by Lorinda Fleming)


2 c. all-purpose flour
1/4 tsp. baking soda
1 Tbsp. baking powder
1 tsp. salt
6 tablespoons butter, very cold & cut into cubes
1 cup buttermilk
1/2 tsp. cream of tarter


Preheat oven to 450 degrees.

Combine the dry ingredients and sift into a medium bowl. Cut the cubes of butter into the flour, using pastry blender or two butter knives, until it resembles course meal.

Add just enough of the buttermilk to mix JUST until combined. If it is still too dry, add a tablespoon at a time more of buttermilk. Dough should be very wet and sticky.

Put dough out onto a floured board. Do not roll with a rolling pin. Instead, gently pat the dough out until it’s about 1/2″ thick. Fold the dough about 4 times, gently pressing the dough down to about 1″ thick. Use a round cutter to cut into rounds. I used a canning lid ring. Once you have your rounds, you can gently knead the leftover scraps together and make a few more biscuits.

Place the biscuits in a cast iron skillet that has been well greased or a cookie sheet and make sure the biscuits are touching. They do not rise properly if not touching.

Brush tops with melted butter and bake for about 10-12 minutes or until biscuits are a light golden brown. Do not over bake.

Hints: Keep your flour in the freezer. The key to light fluffy and flaky biscuits is not the ingredients but in the handling of the dough. You want to use cold butter, cold buttermilk, and cold flour and work as quickly as possible. If you handle your dough to much, you will get tough biscuits.

Servings: 10 biscuits

Amount Per Serving

Calories: 162.7
Total Fat: 7.4 g
Saturated Fat: 4.6 g
Polyunsaturated Fat: 0.4 g
Monounsaturated Fat: 1.9 g
Cholesterol: 19.6 mg
Sodium: 485.6 mg
Potassium: 66.1 mg
Total Carbohydrate: 20.6 g
Dietary Fiber: 0.7 g
Sugars: 1.2 g
Protein: 3.5 g
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