Best 2 Cast Iron Buttermilk Biscuits Recipes

Buttermilk biscuits are an irresistible Southern staple that can be enjoyed for breakfast, lunch, or dinner. Cast iron skillets provide the ideal cooking environment for these fluffy, golden biscuits, creating a crispy exterior and a tender, flaky interior. With just a few simple ingredients and a little bit of time, you can easily whip up a batch of these delicious buttermilk biscuits in your own kitchen. So gather your ingredients, preheat your cast iron skillet, and get ready to experience the heavenly goodness of homemade cast iron buttermilk biscuits.

Here are our top 2 tried and tested recipes!

CAST IRON BUTTERMILK BISCUITS

Cast Iron Buttermilk Biscuits image

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.

Provided by Stormy1800

Categories Bread Quick Bread Recipes Biscuits

Time 45m

Yield 24

Number Of Ingredients 7

Ingredients

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

Steps:

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.

Nutrition Facts : Calories 122 calories, Carbohydrate 16.9 g, Cholesterol 26.2 mg, Fat 4.6 g, Fiber 0.6 g, Protein 3.2 g, SaturatedFat 2.7 g, Sodium 246.3 mg, Sugar 0.7 g

AWESOME CAST IRON BUTTERMILK BISCUITS

Awesome Cast Iron Buttermilk Biscuits image

I finally came up with a biscuit recipe that I can live with... These biscuits are cooked up in a cast iron skillet (but any skillet should do), and come out fluffy and tasty. They are great for breakfast, or any time you crave a good tasty biscuit. I'll usually break one open and put a nice piece of country sausage in, or...

Provided by Andy Anderson !

Categories Biscuits

Time 30m

Number Of Ingredients 8

Ingredients

PLAN/PURCHASE
2 c flour, all purpose variety
1 Tbsp baking powder
1 tsp salt, kosher variety
1/4 c sour cream
8 Tbsp sweet butter, salted, frozen and shredded
1/2 - 3/4 c fresh buttermilk, very cold
3 Tbsp sweet butter, salted

Steps:

1. PREP/PREPARE
2. Gather your ingredients.
3. Chef's Tip: What I do with the butter is place it into the freezer for about an hour, then remove and shred on the large holes of a box grater.
4. Add the flour, salt, and baking powder to a large bowl.
5. Add the sour cream.
6. Mix the sour cream into the flour.
7. Place the 3 additional tablespoons of butter in the skillet.
8. Place over low, heat and allow the butter to melt.
9. Place a rack in the upper-middle position, and preheat the oven to 450f (232c).
10. Remove the frozen, grated butter from the freezer, and add to the flour mixture.
11. Use a pastry cutter or two knifes to cut the butter into the flour.
12. Chef's Note: You should have small bits of butter, mixed in with the flour.
13. Mix in the cold buttermilk, and incorporate using a fork, until the dough is a bit crumbly, but not overly wet.
14. Remove the dough from the bowl, and add to a lightly floured surface.
15. Use your hands to shape and pat the dough out to 1-inch (2.5cm) thick.
16. Chef's Tip: Work the dough a little as possible. The more you work the dough, the tougher the biscuits will be.
17. Use a biscuit cutter, and cut out round biscuits.
18. Raise the heat under the skillet to medium high, and allow the butter to begin to simmer.
19. Remove the skillet from the stovetop, and add the biscuits.
20. Chef's Note: If you want, brush the tops of the biscuits with some additional butter.
21. Place into the preheated oven, and bake until nice and golden brown, about 14 to 16 minutes.
22. PLATE/PRESENT
23. Leave them in the skillet, and have your guests grab one or two. These are great for breakfast with eggs, or any other breakfast foods you like. Enjoy.
24. Keep the faith, and keep cooking.

Tips:

Use cold butter: Cold butter will create flaky layers in the biscuits.
Don't overwork the dough: Overworking the dough will make the biscuits tough.
Use buttermilk: Buttermilk will make the biscuits light and fluffy.
Let the biscuits rest: Letting the biscuits rest before baking will allow them to rise and become more tender.
Bake the biscuits in a hot oven: A hot oven will help the biscuits to rise quickly and prevent them from becoming dry.
Serve the biscuits warm: Biscuits are best served warm, with butter, honey, or jam.

Conclusion:

Cast iron buttermilk biscuits are a delicious and easy-to-make Southern classic. With just a few simple ingredients, you can create light, fluffy biscuits that are perfect for breakfast, lunch, or dinner. Whether you're a beginner or an experienced baker, you'll love this recipe.