As a born and raised Southerner, I feel it’s my duty to be able to make biscuits from scratch. I attempted a lightened version of biscuits two years ago, and they were a big flop. You should never, ever, ever, ever try to lighten biscuits. It’s just one of those things where you go big or go home, and by going big I mean use all the butter! I love any excuse to pull out my cast-iron skillet, so when I saw this recipe for Skillet Buttermilk Biscuits, I knew I was ready to give them another try.
So, how’s it taste?
I didn’t realize I’d be making tiny biscuits, but they did not disappoint in the flavor department! These aren’t the type of biscuits you’re going to sandwich around sausage or hot chicken, but they are fantastic with butter and jam. The first batch I made didn’t rise much and I figured out it was due to old baking soda. They still tasted good, so I had no problem devouring them.
My second batch rose much better, but they still aren’t going to be huge biscuits. I ended up with more biscuits than the recipe states. I used a smaller skillet, but a bigger biscuit cutter, and ended up with about 26 biscuits. I’ve always been scared of working the dough too much, so I barely handled it for the first cut of biscuits. Those were the ones that went in the skillet. Then you take the scraps and work them into dough you can cut again. Those biscuits I cooked on a baking sheet. I actually preferred the ones from the baking sheet the best. Their texture was a bit smoother and the bottoms crispier.
I think I can officially say I can make biscuits from scratch now! Although I do want to try to make the bigger ones soon. Biscuit testing isn’t a bad gig!
PrintYield: about 20 biscuits
Total Time: 40 min
Skillet Buttermilk Biscuits
Ingredients:
1 stick cold unsalted butter, cubed, plus more for greasing
2 cups all-purpose flour, plus more for dusting
4 tsp. baking powder
1 tsp. kosher salt
1/4 tsp. baking soda
1 1/4 cups cold buttermilk
Directions:
1. Preheat oven to 450F and butter a 12-inch cast-iron skillet. In a large bowl, whisk the 2 cups of flour with the baking powder, salt, and baking soda. Add the cubed butter and, using your fingers or a pastry blender, pinch the butter into the flour until the mixture resembles very coarse crumbs, with some of the butter the size of small peas. Gently stir in the buttermilk just until a soft dough forms.
2. Scrape the dough out onto a lightly floured work surface and pat it into a 3/4-inch-thick round. Using a 2-inch round biscuit cutter, stamp out biscuits as close together as possible. Gently press the scraps together and stamp out more biscuits. Arrange the biscuits in the prepared skillet and bake for 12 to 14 minutes, until golden brown. Serve warm.
I never even realized you could make biscuits in a skillet, but why not?? These look so gorgeous!
I love your advice of not lightening up biscuits, Leah! I wish I would’ve listened to that sooner…I made lightened up greek yogurt biscuits about a month ago, and they turned out horrible! So I’m loving this buttermilk biscuit version. Sounds delicious and definitely worth the extra indulgence!
I love fresh biscuits, and these look so adorable and delicious!
You have totally inspired me to make my own biscuits from scratch! I don’t make biscuits often, but when I do, I use Bisquick. Eek! I know. So bad. But this sounds super easy, and I bet they taste 1 million times better. Looks like biscuits and gravy are going to be my weekend breakfast!
What beautiful biscuits. I have to try the recipe. Thanks!
Making biscuits from scratch can be intimidating, but once you master it, it’s such a treat! I’ve never tried a skillet version like this, but they look and sound really good. Love that they’re on the smaller side – sometimes the big kind are a bit much for me, so I bet I’d actually prefer these lil’ guys. =)
Your biscuits turned out awesome! I could definitely use some work on mine too since they’re a hit or miss sometimes. Can’t wait to try these buttermilk ones 🙂
Did you get a better rise from the skillet version? I assume that’s why you’d make them that way. Regardless, they look SCRUMPTIOUS. (Disclaimer: I love just about all fluffy biscuits.)
They were about the same compared to the ones I baked on the sheet. These biscuits are little, so I don’t think they rise as much anyway. I was expecting them to really get tall, but they didn’t. Still tasted amazing, so I was thrilled with the results!
Hi Leah, Your biscuits look so good, love this skillet version!
I absolutely adore biscuits.. these look so light & fluffy & delicious!! Yumm!! 😀
Since I’ve started making bread, I’m a big believer in high-quality flour as a key strategy to make things rise. I hear White Lily makes the best biscuits! 🙂 These look delish!
I’m so glad you mentioned White Lily! I think I knew that and forgot. I need to make them using that flour to see if there’s a difference!
I don’t think I’ve ever made biscuits from scratch. Not really sure why, but I’ll definitely have to change that :). This recipe looks like the perfect one – I just love using my cast iron skillet so much!!
the biscuits look perfect!
I have been looking for a recipe like this!! Can’t wait to make them!!
flaky buttery biscuits are one of my guilty pleasures! I try to only eat them around the holidays because once I get started I really can’t stop! These sound amazing!! I’ve been wanting to get a cast iron skillet recently and now you’ve convinced me that I really need one so I can make skillets of biscuits 🙂
Congratulation on conquering biscuits! Yours look buttery and delicious! I made them for the first time last Easter and was pleasantly surprised with how not completely crazy hard they were to make. I’m definitely going to have to give these mini ones a try. I love how they look in the cast iron skillet too 🙂
Your biscuits look fantastic, Leah! Happy National Biscuit Month!
This one looks wonderful! Never knew I can cook biscuit so easily. Definitely agree with you that it goes great with butter and jam.