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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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.
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.
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.
Wanna make these for brunch with my sisters tomorrow. Looks so tasty and the rave reviews sold me. But–I’m a big dummy when it comes to understanding recipes so please explain what “knead 3 or 4 times” means. Does it mean knead the dough some then let it rest before repeating 3 times? Or does it mean knead minimally only until the dough forms a ball?
Thanks
It means minimal handing of dough.
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!
Do you find any significant difference between placing on a hot pan immediately rather chilling than baking?
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!
Tuan- Have you tried making them with crisco instead of butter? My grandmother always used it. That may be the difference.
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!!!!
Can you do drop biscuits or do you have to roll them out? I’m so bad at the rolling and kneading!
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?
Like the site name the outcome of the recipe was damn delicious. Thanks for sharing the recipe.
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
The crispy bottoms/edges are my favorite! 🙂
These were indeed damn delicious.
Oh. My. GOODNESS. Seriously may be the best thing I ever baked — and I’m OLD and have spent decades baking! Genius recipe.
That’s awesome! We love it, Winnie!
This is my new favorite biscuit recipe! Thank you for sharing this gem. Moist, buttery, and crispy around the edges, just perfect!
It’s a great one! Thanks, Lauren!
Such dreamy biscuits, I need these in my life!
WOW!!!!!AWESOME…THANKS FOR SHARING..
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
do you need a cast iron skillet? can you use a square 8 x 8 pan (not glass)?
Yes, of course.
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.
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.?
You can use either! The biscuits should be lightly touching snuggly in the skillet. You may have a couple biscuits left over but they can be baked on a separate pan, if desired. 🙂
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.
Susan,
You can use your crock pot or bbq grill as an oven.