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These Cast Iron Buttermilk Biscuits are fluffy and buttery and perfect for breakfast, brunch or dinner! Made using the food processor and a cast iron skillet so clean up is a snap! Make ahead of time, freeze and pop in the microwave or toaster oven for a quick breakfast!
Ingredients for Cast Iron Buttermilk Biscuits:
- salted butter
- all-purpose flour
- sea salt
- baking powder
- baking soda
- buttermilk
Kitchen Tools Used In This Recipe
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Buy Now → How to Make Cast Iron Buttermilk Biscuits:
This recipe makes a dozen biscuits. I used a 10 inch cast iron skillet and a 3 inch biscuit cutter but you can use any size. Preheat oven to 425 degrees.
In a food processor, add 1/2 cup of the cold butter and the dry ingredients.
Pulse butter into dry ingredients until really small lumps form…mine were so small they were pretty much none existent.
Then pour the buttermilk into the pulsing flour and butter mixture. Pulse until a raggedy dough forms.
Turn the dough out on to a lightly floured surface. Lightly knead until the dough has come together.
With a rolling pin, roll out to around 1/2 to 1 inch. Cut as many biscuits as you can then form the scraps into a ball and repeat the process until there are barely any scraps.
I was able to make a dozen from this dough using a 3 inch biscuit cutter.
Melt butter in a 10 inch cast iron skillet. Remove skillet from heat.
Dip one side of each biscuit in butter, flip over and place in skillet. Repeat with remaining biscuits.
Bake for 25 minutes. Serve immediately with butter and jam!!
Hope you enjoy!
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Cast Iron Buttermilk Biscuits
- Total Time: 40 minutes
- Yield: 12 biscuits 1x
Ingredients
- 3/4 cup salted butter, cold, divided
- 4 cups all-purpose flour
- 2 tsp sea salt
- 2 tbsp baking powder
- 1/2 tsp baking soda
- 1 1/4 cup buttermilk
Instructions
- Preheat oven to 425.
- In a food processor, add 1/2 cup of cold butter and next 4 ingredients.
- Pulse processor until butter is blended into dry ingredients.
- Slowly pour in buttermilk into the pulsing processor, pulse until buttermilk is incorporate and dough has roughly come together.
- Turn dough out onto a lightly floured surface and knead until dough comes together.
- Using a rolling pin, gently roll dough to 1/2 to 1 inch thickness.
- Using a 3 inch biscuit cutter or round cookie cutter, cut as many biscuits as you can.
- Gather scraps into a ball, and repeat previous two steps until there are barely any scraps left.
- Melt 1/4 cup butter in a 10 inch cast iron skillet and remove from heat.
- Dip one side of biscuit in melted butter and flip over and place in skillet. Repeat with remaining biscuits.
- Bake for 25 minutes.
- Serve immediately.
- Enjoy!
Notes
- Depending on the size of your food processor, you may want to split the recipe in half and blend each half separately.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Breakfast, Side Dish
Nutrition
- Calories: 113