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My review
Cast Iron Buttermilk Biscuits
2
Stormy1800
"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."
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Ingredients
45 m servings 122Original recipe yields 24 servings (2 dozen)
- Adjust
- US
- Metric
Directions
{{model.addEditText}} Print- 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.
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Footnotes
- Cook's Note:
- If you like the bottoms softer, allow the skillets to cool briefly before adding biscuits in step 6.
- Partner Tip
- Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.
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Reviews
Read all reviews 89 Ratings
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Most helpful positive review
4/2/2016
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 do...
Most helpful critical review
9/19/2018
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 unfortunate...
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4/2/2016
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 do...
9/19/2018
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 unfortunate...
5/20/2019
On my repeat list! Liked how puffy they tured out. Great flavor with butter & buttermilk
6/22/2018
easy peasy I didn't have cream of tar tar so I used 1 teaspoon of white vinegar and were perfect.
1/15/2018
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.
8/1/2017
These were fantastically delicious. I'm never backing biscuits without a cast iron skillet again!