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biscuits in a cast iron pan
Course: Breakfast
Servings: 8 biscuits
Cook Time: 10 minutes

Ingredients
  

  • 1 ½ C all-purpose flour
  • 1 T baking powder
  • ½ tsp baking soda
  • ¼ tsp salt
  • 2 T cold butter
  • ¾ C buttermilk
  • ¼ C additional flour

Instructions

  • Sift dry ingredients into a bowl.
  • Cut cold butter into mixture using a pastry cutter or fingertips until mixture looks crumbly.
  • Add buttermilk and stir briefly with a fork until just combined.
  • Place dough on lightly floured surface and squeeze top and sides of dough together creating a disk shape.
  • Fold dough in half, mold into disk shape, repeat process of folding/molding two times.
  • Roll or pat dough about 3/4 to 1 inch thick.
  • Using a 2-inch round cutler, cut biscuits, cutting straight down.
  • Avoid twisting motion!
  • Re-roll remaining dough to continue cutting out biscuits.
  • Place biscuits into a warm lightly oiled 9-inch cast iron skillet.
  • Tops can be brushed with milk, buttermilk or butter to the tops to brown during baking.
  • Bake in brick oven at 450° for 10-12 minutes.
  • Rotate skillet several times during baking process for even browning on biscuit tops.
  • Best served warm!

Notes

  • I use only real buttermilk for this recipe. The flavor is much better!
  • Use extra buttermilk up by simply making more batches of biscuits and freezing them.
  • To freeze biscuits, just place cut out biscuits on a parchment lined cookie dough tray and put in freezer 1-2 hours or until biscuits are completely frozen. Then place in an airtight container or plastic sealed bag and store in freezer until you are ready to bake.
  • Bake frozen biscuits toward from of brick oven and bake about 10 more minutes at 425° until biscuits are done.