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Cast Iron Buttermilk Biscuits

Experimentation and a need for more biscuits per batch led me to what we think are the best biscuits anywhere! For optimum flavor, these must be baked in hot, buttered cast iron skillets. They are great for breakfast with gravy or jellies. Also excellent with beef stew for dinner. My husband likes the leftover biscuits even better. He breaks them open on a plate and smothers them with molasses.
Print Recipe
Prep Time 25 minutes
Cook Time 20 minutes
Total Time 45 minutes
Course Breakfast
Cuisine American
Servings 24 people
Calories 2906.9 kcal

Equipment

  • 2 Cast Iron Skillets 10-inch
  • 1 Large Mixing Bowl
  • 1 Small Mixing Bowl
  • 1 Biscuit Cutter Alternatively, a sharp knife for cutting
  • 1 Measuring Cups and Spoons

Ingredients
  

Main

  • ½ cup cold butter divided
  • 1 ⅓ cups buttermilk
  • 2 eggs
  • 4 cups all-purpose flour
  • 5 teaspoons baking powder
  • 1 teaspoon cream of tartar
  • 1 teaspoon salt

Instructions
 

  • Preheat oven to 425 degrees F (220 degrees C). Place 1 tablespoon butter in two 10-inch cast iron skillets.
  • Place skillets in the preheated oven to heat up and melt butter, 5 to 10 minutes.
  • Mix buttermilk and eggs together in a small bowl.
  • Combine flour, baking powder, cream of tartar, and salt in a large bowl. Rub in remaining 6 tablespoons butter with your fingers until mixture is crumbly. Gently stir in buttermilk mixture until dough just starts to come together.
  • Turn dough out onto a lightly floured work surface. Pat into a rectangle about 1/2 inch thick. Cut dough into 24 biscuits.
  • Remove skillets from the oven. Arrange 12 biscuits side-by-side in each, their edges touching.
  • Return skillets to the oven and bake until biscuits are puffed and lightly browned, 15 to 20 minutes.

Notes

The key to tender, flaky biscuits lies in cold butter and minimal handling. Ensure your butter is cubed and thoroughly chilled, then quickly rub it into the flour mixture until pea-sized crumbs form, creating pockets for steam. The hot, buttered cast iron skillet is crucial; it provides an immediate sear, developing a crisp, golden crust while the interior remains soft. Avoid overworking the dough to prevent gluten development, which leads to tough biscuits. Pat gently, cut cleanly without twisting, and arrange them touching in the skillet to encourage a soft rise. For an extra rich flavor, brush tops with a touch more melted butter before baking. A good quality, full-fat buttermilk will yield the best flavor and texture.