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.

Recipe Summary

prep:
25 mins
cook:
20 mins
total:
45 mins
Servings:
24
Yield:
2 dozen
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Ingredients

24
Original recipe yields 24 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 425 degrees F (220 degrees C). Place 1 tablespoon butter in two 10-inch cast iron skillets.

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  • 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.

Cook's Note:

If you like the bottoms softer, allow the skillets to cool briefly before adding biscuits in step 6.

Nutrition Facts

122 calories; protein 3.2g; carbohydrates 16.9g; fat 4.6g; cholesterol 26.2mg; sodium 246.3mg. Full Nutrition
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Reviews (10)

Read More Reviews

Most helpful positive review

Rating: 4 stars
04/02/2016
This dough came together perfectly. I didn't need to add or reduce any of the liquid and it patted out to the perfect consistency. I cut the recipe in half and made larger biscuits, so, my dough gave me eight biscuits. They took 17 minutes to cook and were golden brown. My biscuits did not get too dark on the bottom and were lightly browned with a slight crunch. The inside of the biscuit was dense and not fluffy like I like in a biscuit, but, more than likely that is my fault. I typically tend to work the dough to much and end up with a tough biscuit. Read More
(8)

Most helpful critical review

Rating: 2 stars
09/20/2018
Except for halving the recipe I followed directions exactly. Have made a lot of biscuits in my day and most often in my trusty cast-iron skillet. The biscuits from this recipe were unfortunately rubbery. Maybe it's a matter of personal taste (or texture preference) but these were far from my favorite. Read More
(1)
13 Ratings
  • 5 star values: 8
  • 4 star values: 4
  • 3 star values: 0
  • 2 star values: 1
  • 1 star values: 0
Rating: 4 stars
04/02/2016
This dough came together perfectly. I didn't need to add or reduce any of the liquid and it patted out to the perfect consistency. I cut the recipe in half and made larger biscuits, so, my dough gave me eight biscuits. They took 17 minutes to cook and were golden brown. My biscuits did not get too dark on the bottom and were lightly browned with a slight crunch. The inside of the biscuit was dense and not fluffy like I like in a biscuit, but, more than likely that is my fault. I typically tend to work the dough to much and end up with a tough biscuit. Read More
(8)
Rating: 5 stars
11/19/2019
Really delicious biscuits! I was looking for a recipe that matched one I had lost and this came the closest to what I remembered. These are really light and flaky and easy to make. The only changes I made were to up the buttermilk from 1 1/3 cups to 2 cups, so they weren’t as dry and also I added 1/4 cup of white sugar. They are excellent!! The added buttermilk really made a difference, but it added about 5-8 minutes to the baking time. I have made these biscuits twice now, even adding shredded sharp cheddar cheese to have them alongside my chowder. Really, really yummy!! I’m keeping this recipe!! Read More
(5)
Rating: 2 stars
09/20/2018
Except for halving the recipe I followed directions exactly. Have made a lot of biscuits in my day and most often in my trusty cast-iron skillet. The biscuits from this recipe were unfortunately rubbery. Maybe it's a matter of personal taste (or texture preference) but these were far from my favorite. Read More
(1)
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Rating: 5 stars
06/22/2018
easy peasy I didn't have cream of tar tar so I used 1 teaspoon of white vinegar and were perfect. Read More
Rating: 4 stars
08/03/2020
They're basically regular biscuits, but the crispiness gained from using cast iron is really what makes these shine. But yeah, I liked them. I found it difficult to fit 12 of them in a 10" cast iron, though...maybe mine wasn't really 10"? Anyway, leftover dough will cook just fine on a regular cookie sheet, too. Read More
Rating: 4 stars
03/06/2018
My family though were the best i had made! Read More
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Rating: 5 stars
08/01/2017
These were fantastically delicious. I'm never backing biscuits without a cast iron skillet again! Read More
Rating: 5 stars
05/20/2019
On my repeat list! Liked how puffy they tured out. Great flavor with butter & buttermilk Read More
Rating: 5 stars
01/19/2018
Bring back memories of our family to rise early wake-up and enjoy coffee and breakfast at the table with eggand bacon sausage and bacon on on a good morning. Read More
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