Best Cast Iron Skillet Biscuits Recipe
These skillet biscuits are a comforting classic, delivering a golden, flaky exterior with a soft, pillowy center. Baked to perfection in a cast iron skillet, they soak up just the right amount of buttery goodness, making them an irresistible addition to breakfast, brunch, or dinner. Whether paired with jam, gravy, or enjoyed on their own, these biscuits bring warmth and nostalgia to every bite.
Servings: 8 biscuits
Prep Time: 20 minutes
Cook Time: 20 minutes
Total Time: 40 minutes
Ingredients
2 cups all-purpose flour, plus more for dusting
1 tablespoon baking powder
2 teaspoon fine sea salt
2 teaspoon sugar
7 tablespoons cold unsalted butter, divided
¾ cup cold whole milk, plus 1-2 tablespoons as needed
Instructions
Preheat Oven: Place a 10-inch cast iron skillet in the oven and preheat to 450°F.
Mix Dry Ingredients: In a large bowl, whisk together flour, baking powder, salt, and sugar.
Cut in Butter: Cut 4 tablespoons of butter into small cubes and add to the flour mixture. Using a pastry blender or your fingers, work the butter into the flour until it resembles coarse crumbs with some pea-sized pieces.
Add Milk: Make a well in the center and pour in ¾ cup cold milk. Stir with a wooden spoon until the dough comes together. If too dry, add 1-2 tablespoons more milk, but keep the dough slightly shaggy.
Knead Dough: Turn the dough onto a lightly floured surface. Gently knead 4-5 times until smooth, being careful not to overwork.
Shape Biscuits: Pat the dough to a ¾-inch thickness. Using a 2½-inch biscuit cutter, cut out 8 biscuits, rerolling scraps as needed.
Prep Skillet: Carefully remove the hot skillet from the oven. Add the remaining 2 tablespoons of butter to melt, swirling to coat the pan.
Bake: Place biscuits in the skillet, ensuring they touch slightly. Bake for 18-20 minutes, until golden brown.
Serve: Brush with extra melted butter if desired and serve warm.
Tips
Butter: Keep it cold for flaky layers.
Milk: Adjust slightly for a soft, workable dough.
Skillet Size: A 10-inch skillet is ideal for 8 biscuits; adjust for other sizes.
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