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!
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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