Damn Delicious

Skillet Buttermilk Biscuits

Skillet Buttermilk Biscuits - The most flaky, mile-high, buttery biscuits ever! Requires only 6 ingredients and baked in a skillet in under 45 minutes!

The most flaky, mile-high, buttery biscuits ever! Requires only 6 ingredients and baked in a skillet in under 45 minutes!

Skillet Buttermilk Biscuits - The most flaky, mile-high, buttery biscuits ever! Requires only 6 ingredients and baked in a skillet in under 45 minutes!

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 - The most flaky, mile-high, buttery biscuits ever! Requires only 6 ingredients and baked in a skillet in under 45 minutes!

Skillet Buttermilk Biscuits

The most flaky, mile-high, buttery biscuits ever! Requires only 6 ingredients and baked in a skillet in under 45 minutes!

25 minutes20 minutes


  • 4 cups all-purpose flour
  • 4 teaspoons baking powder
  • 1 1/4 teaspoons kosher salt
  • 1 teaspoon baking soda
  • 3/4 cup unsalted butter, frozen
  • 1 3/4 cups buttermilk


  1. Preheat oven to 450 degrees F. Lightly oil a 10 1/2- inch square cast iron skillet or coat with nonstick spray.
  2. In a large bowl, combine flour, baking powder, salt and baking soda.
  3. Grate butter using the large holes of a box grater. Stir into the flour mixture.
  4. Add buttermilk and stir using a rubber spatula until a soft dough forms.
  5. 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.
  6. Place into oven and bake for 16-19 minutes, or until golden brown.
  7. Serve warm.

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  1. Rated 5 out of 5

    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.

  2. Rated 5 out of 5

    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!

  3. Rated 5 out of 5

    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.

  4. Rated 4 out of 5

    Been looking for a good sausage gravy biscuit. I’ve found it! I no longer need to go to restaraunt for biscuits and gravy.

  5. Rated 5 out of 5

    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

  6. While in Portland OR. visiting with my daughter last week, she made these biscuits for me. My oh my! She gave me the link to the recipe and I made them this morning. I immediately made it a point to freeze half the batch so I would not over indulge. I must admit her batch was a little fluffier and flakier than mine; maybe it was the King Author flour she used vs.my generic brand. I will try King Author on my next batch and see.

  7. Rated 5 out of 5

    These biscuits are the bomb! I only made six, and three of them with berries andI used coarse sea salt instead. OMG! Next time I’ll make the twelve.

  8. This looked good. However, I could not make them. I do not have an oven. That is why I was looking for biscuits I could cook without an oven.

    • Great comment!!!

    • If you are using a toaster oven, a suggestion is to only cook a couple of biscuits at a time. In regards to the remaining dough, cut your biscuits and freeze them. When you want a fresh warm biscuit, take one from your freezer and bake it. Mumm good.

  9. Rated 5 out of 5

    I have struggled for years to make a good biscuit, I made this recipe and used my hands in the bowl to knead it a few times until it came together, patted it into a greased cast iron skillet and made it one big biscuit. I then cut it into wedges, it was awesome. This is the only biscuit recipe I will ever use!

  10. Do you find any significant difference between placing on a hot pan immediately  rather chilling than baking?  

  11. My Mawmaw (yes my name is Tuan and I had a Mawmaw named Lucille) used to make skillet biscuits with over easy eggs and tomato gravy when I’d go over for breakfast as a kid. I’ve searched in vain for years to reproduce them. I’ve learned to make my grandmother-in-law’s buttermilk biscuits and they are great, but it isn’t the same. 

    These have hit the spot. They cook perfectly through every time and look and taste about as close as I’m ever going to get to those memories! That being said, I’m going to keep playing with the ingredients – her biscuits were dead on white in the middle with a nice browned top. Mine with this recipe are a little more off white. I also do them drop style because that’s how she did it and hits all the nostalgia buttons. 

    Before I found this recipe I was playing with Alton Brown’s recipe, but I’ve now thrown out that recipe card! Thanks!

  12. Rated 5 out of 5

    I married a man who loves biscuits. It took me years to find a recipe he liked and it has been my family go to biscuit for 28 years! I tried this recipe a couple months ago and it is consistently the best biscuit we’ve had! After 28 years, I’m changing my biscuit to this one!!!! One of the best things is that the unbaked biscuits freeze really well and we can bake only what we need. Thank you!!!!

  13. Can you do drop biscuits or do you have to roll them out? I’m so bad at the rolling and kneading!

  14. Rated 5 out of 5

    These are super delicious. When I tell my friends, I make the best biscuits, it’s because of this recipe. The bicep workout with the cheese grater and frozen butter is the difference maker. 

    Do you know if this will work as a drop biscuit? 

  15. Like the site name the outcome of the recipe was damn delicious. Thanks for sharing the recipe.

  16. Rated 5 out of 5

    Excellent ratios and the grated butter works well. I patted dough out square cut into 1/4s and patted out to fit my pan. Cut however you want. Love the crispy bottoms

  17. Rated 5 out of 5

    These were indeed damn delicious. 

  18. Rated 5 out of 5

    Oh. My. GOODNESS. Seriously may be the best thing I ever baked — and I’m OLD and have spent decades baking! Genius recipe.

  19. Such dreamy biscuits, I need these in my life!

  20. Rated 5 out of 5


  21. Rated 5 out of 5

    Seriously delicious… probably my new go-to recipe !!

    That being said, I had a couple issues. The amount of buttermilk it called for wasn’t enough to get a dough to form so I probably had to add 1/4 c. more. In addition this is a LOT of dough… like a lot a lot! It didn’t fit in my 10” skillet (even all squished in and the dough was probably close to an inch and a half high) so I had to use a pie plate that was luckily safe to 450 for the rest of the dough that didn’t fit (probably 1/3 of it). I know you said to cut some of it off to fit but I’m not wasting any of this precious dough- ha! Next time I will use my largest cast iron pan (13”) and all of the dough *should* fit. I also grated the butter using my food processor. Ain’t nobody got time for using the cheese grater, bless you Chungah for doing so. Anytime I do it, it starts to melt in my fat sweaty hands hahaha Xoxo

  22. do you need a cast iron skillet? can you use a square 8 x 8 pan (not glass)?

  23. I bought a cast iron cornbread pan on a trip.  I took it in my carry on to the airport.  I had to pack it. It could have been a weapon of destruction.  Go figure. 

  24. I don’t have a 10 in square cast-iron skillet.  my cast-iron skillet is round. Can I use that or can I put him in a square cake pan.?

  25. Rated 5 out of 5

    I don’t have an oven so I just dream about biscuits like this. If it is windy in Jackson Hole, that makes all the difference. Make sure his head is covered. I don’t guess you have any doggie goggles. And just like water, test the depth before he goes leaping off into a field of snow, falls into a crevasse and is never seen again. And a couple of layers is a good idea with the jacket. Have a great time and drink some hot chocolate for me.