Skillet Buttermilk Biscuits
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The most flaky, mile-high, buttery biscuits ever! Requires only 6 ingredients and baked in a skillet in under 45 minutes!
Featured Comment
Guys, I am headed to Jackson Hole with Butters and it’s 21 degrees F and snowing!
Butters just turned 5 in January and he has never ever ever seen snow. So I’ve packed 4 snow boots, a very warm parka, and all his sweatshirts.
I feel as prepared as I can be, but it may be a hit or miss for Butters. He’s either going to love it or hate it. We’ll see.
But more importantly, how many of these mile-high cast iron biscuits can I hoard onto the plane?
I mean, it makes 12 biscuits so I can always share with my row, right? I won’t bring the cast iron though – it’s too heavy. But maybe I can ask the flight attendant to melt up some butter so I can slather that right on the plane.
Hey, it never hurts to ask.
Skillet Buttermilk Biscuits
Ingredients
- 4 cups all-purpose flour
- 4 teaspoons baking powder
- 1 ¼ teaspoons kosher salt
- 1 teaspoon baking soda
- ¾ cup unsalted butter, frozen
- 1 ¾ cups buttermilk
Instructions
- Preheat oven to 450 degrees F. Lightly oil a 10 1/2-inch square cast iron skillet or coat with nonstick spray.
- In a large bowl, combine flour, baking powder, salt and baking soda.
- Grate butter using the large holes of a box grater. Stir into the flour mixture.
- Add buttermilk and stir using a rubber spatula until a soft dough forms.
- Working on a lightly floured surface, knead the dough 3-4 times until it comes together. Using a rolling pin, roll the dough into a 9-inch square, trimming the edges to create an 8-inch square. Using a sharp knife, cut dough into 9 or 12 square biscuits. Place biscuits onto the prepared cast iron skillet.
- Place into oven and bake for 16-19 minutes, or until golden brown.
- Serve warm.
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Made these today. Turned out great! I have a round cast iron pan. I brushed it with bacon grease and put it into the oven to heat up. I know it wasn’t in the instructions but thought it might not bake all of the way through. Next time I will add a bit more salt. But it was very flaky! I will also try putting in some shredded sharp cheese!
Tried this for the first time and they turned out great.
I’m a very good cook and baker from the northeast now living in the south. Biscuits were requested—but I’ve never made them!…Thank you for this recipe and for allowing me to maintain my good reputation lol….Everyone raved on these on these biscuits. Hubby wants these biscuits in the rotation. Thanks again
Can I make these ahead of time?
Such an easy and reliable recipe! My biscuits turn out perfectly every time.
I made these biscuits tonight and they were delicious. Such a treat! They were easy to make, tasted great and I like the presentation. Thanks for another great recipe!
Yum-A-Licious! This was my first attempt at making Buttermilk Biscuits. I knew I couldn’t go wrong with one of Chungah’s recipes. I’m actually not a big fan of biscuits (until now). But my family likes them and my sons bought me an iron skillet for Christmas so I decided to give it a try. These were, hands down, the best biscuits I’ve ever tasted.
Came here for the biscuits, stayed for the comments!
My search for a great biscuit recipe is finally over! These were fantastic… beautiful texture and taste. I think the grated frozen butter is genius. It made the dough so easy to work and the end result was a nice fluffy texture. The crispy edges were yummy too. I have made these twice in one week at the request of my family and I stuck some in the freezer to bake off when I’m in a pinch. They are delicious!
Wow! My mother and I have tried several different recipes and never got good biscuits out of it. She started to think she was a terrible cook. I knew DD would have a better version. I’ve only tried a handful of recipes but they all tasted spectacular!
These biscuits are no different. They are light and flaky, very tasty. I didn’t have kosher salt so I subbed sea salt. That added little pockets of salty goodness into the dough! I usually don’t eat a lot of bread products. I prefer my card in potato form or chip form. I ate 3 friggin biscuits this morning!
My mother hasn’t come up for air yet after I made these skillet buttermilk biscuits. I told her the recipe was key. Now she’ll be able to feel better about her cooking skills!
Thank you so much!
OMG so very good. Made a half batch first with sprouted wheat flour, very good. Followed up with a full batch using AP flour and subbed 4 oz frozen chèvre for 4 oz butter. Ethereal, delicious! Thanks for this!
My first time making buttermilk biscuits & your recipe was a winner…super moist, delicious and the crust was perfect!
Best buttermilk biscuits recipe! Very easy as well. I did not make my biscuits square and they were still delicious!
The only biscuit recipe I will ever need. Thank you!
These turned out amazing! Whole family made them disappear. Thank yiu
My first time baking these, absolutely easy and delicious!! I brushed mine with a bit of buttermilk before baking. Thank you for this great recipe.
These are absolutely delicious and easy to whip up. The grated frozen butter feels like a stroke of genius to me – maybe this is a thing people do, but I had never heard of it. Great recipe that my family loves! Thank you for sharing!
I generally do not write reviews, however these are definitely worthy. Wonderfully tender flaky and easy to put together! My new go to biscuit recipe for sure.
Been looking for a good sausage gravy biscuit. I’ve found it! I no longer need to go to restaraunt for biscuits and gravy.
I love it!! This makes the best biscuits so light and fluffy,I’ve never been able to make good bread but these turned out won5. I use 12 inch iron pan and I got 18 biscuits in all. BEST EVER