Cast Iron Biscuits make the perfect homemade biscuits. Golden brown and delicious every time with just 4 ingredients. If you're looking for a good biscuit recipe, this is the one! They taste like traditional biscuits, but better!
If you're a fan of homemade buttermilk biscuits, this cast iron biscuits recipe must be on your baking radar. They're one of the best things to make in cast iron - and that's saying a lot coming from me. This recipe is one of my favorite things to make because it's the perfect side to any meal, and all you need are simple ingredients to get started.
Not only do these cast iron skillet biscuits produce fluffy biscuits, but they're easy to make savory or sweet. You can add a bit of cheddar cheese on top of the biscuits to pair with dinner, or add some fresh strawberries and whipped cream on top to use them for strawberry shortcakes.
No matter how you want to make and enjoy these flaky layers, just do so! The crispy edges paired with the soft centers are excellent!
Speaking of good bread recipes, be sure to check out my Air Fryer Cornbread as well.
Self rising flour - This will give the biscuits that fluffy look and texture.
Unsalted butter - Perfect for adding flavor and buttery texture. I normally just use salted butter but self-rising flour can be a bit salty. If your self rising flour is not salty go ahead and use salted butter.
Half and half - For richness.
Apple cider vinegar - Needed to sour the milk.
How to make Cast Iron Biscuits
Step One: Mix the half and half and the vinegar into a bowl and let it set for 5 minutes.
This is what you do to sour the milk. I prefer to do this hack than buy buttermilk since I won't always use it up. But if you have buttermilk you can definitely just use that.
Step Two: Preheat the cast iron skillet in the oven to 425 degrees.
Step Three: Add the flour and butter to a food processor. Pulse until the dry ingredients and the cold butter are well combined.
Step Four: Add the soured milk and form a dough.
Step Five: Turn the dough out onto waxed paper and then press it into a ¾-inch thick circle.
Cut out 10 circles that are two inches in size.
Step Six: Add 2 tablespoon of butter to the hot skillet and then add the biscuits. Brush melted butter over the top.
Step Seven: Bake for 15 minutes. These are best freshly made but you can store any leftover biscuits in an airtight container.
Add cheese - Grab a cheese grater and add bits of cheese into the biscuit mix. This will make the best biscuits full of cheese bites!
Jalapeno cheddar - Add some shredded cheese and lightly sauteed jalapeno peppers. I saute them in the cast iron pan prior to making and adding the biscuits.
Bacon - Mix in some cooked and crumbled bacon.
Regular flour - If you don't have self-rising flour you can add 3 teaspoons of baking powder and ½ teaspoon of salt to 2 cups of regular flour instead.
What do I serve these delicious biscuits with?
There are so many options for serving a hot biscuit or two. You can use this as a great accompaniment to a beef stew, or even as the star of the show to pair with sausage gravy.
If you want to enjoy these flaky biscuits with a plate of chicken and veggies - go for it. The texture of the baked biscuit dough makes them easy to serve with just about anything that you could possibly want.
For a sweet treat, add some fresh fruit and some chocolate gravy or syrup on top!
Do I need to use a biscuit cutter?
A pastry cutter or a biscuit cutter is a great idea, but they aren't required for this recipe. You can easily use the rim of a clean glass to cut out the circles as well. As long as you are cutting them out the same size before adding them to your cast iron pan, it's all going to be fine.
Can I use the unbaked biscuits to make drop biscuits?
You can. If you aren't worried about having uniform-sized biscuits, the easy way to cook the dough is to just drop in spoonfuls of dough into the skillet. I like to do this sometimes to use up the rest of the dough, as it's a great way to cook biscuits in different ways.
Just keep in mind that making an easy drop biscuit recipe means that you might have to watch the cooking time closer because the biscuits may cook at various speeds.
How do I keep the biscuits from sticking to the skillet?
Adding some grated butter, frozen butter, or chunks of butter to the preheated skillet is the only thing that will work. Plus, it adds flavor to the biscuits as they are cooking.
Can I cook these biscuits on a regular baking sheet?
Absolutely. I just prefer using the skillet because I love how the biscuits spread in the pan and stick together, making them super fun to pull apart and enjoy.
Can I use buttermilk instead of soured milk for this biscuit recipe?
If you want to use buttermilk, you can. Just substitute it for the wet ingredients, and you'll still have the yummy biscuit flavor and taste.
- 2 cups self rising flour
- 13 tablespoons unsalted butter divided
- ½ cup half and half
- 1 tablespoon apple cider vinegar
- Preheat the cast iron pan in the oven to 425.
- Combine the half and half and vinegar and let rest for 5 minutes.
- Add 10 tablespoons of the butter and flour to a food processor. Pulse until it is small crumbs.
- Add the soured milk and form a dough.
- Turn the dough out onto waxed paper and then press it into a ¾-inch thick circle.
- Cut out 10 circles that are two inches in size.
- Add 2 tablespoon of butter to the hot skillet and then add the biscuits. Brush melted butter over the top.
- Bake for 15 minutes or until golden brown.