The last buttermilk biscuits you’ll ever need, this cast iron slap-your-mama good biscuits will be a hit at every occasion.
Have you ever seen Lonesome Dove and watched Mr. Augustus McCrae cook biscuits in that dutch oven over an open fire in Texas? Well, ever since I saw that I knew I had to marry me a Texan. Oh…I mean learn to make cast iron buttermilk biscuits.
But put it on the record that I’ve successfully done both *winky face*. My love for biscuits started with Lonesome Dove, but it sure bloomed beautifully from there. Plus, who doesn’t LOVE cast iron?
Let’s get on with these cast iron buttermilk biscuits!
These biscuits are “slap your mama” good, but I definitely wouldn’t suggest doing that. I truly thought I might live my whole life never knowing how to make cast iron buttermilk biscuits – southern style.
I love great bread and I was overjoyed when I learned to make these perfect buttermilk biscuits. If you’ve been searching for an A+ recipe, this one is all you need.
Easy, low maintenance, and delicious. These buttermilk biscuits will be a big hit at your next cast iron Christmas breakfast…or any other holiday or regular day for that matter. I hope you love it as much as I do and leave your pictures in the comments below! Enjoy!
If you’re looking for another delicious recipe to make, check out this great Single Serve Chocolate Chip Cookie recipe!
And if you’re looking for a great book, you can find that HERE. What can I say? I love my Texan, I love cast iron buttermilk biscuits, and I love Larry McMurtry Novels. Drop a comment down below and let me know what your favorite western movie or novel is! Now let’s get cookin’!
Cast Iron Buttermilk Biscuits
- Metal Bowl
- Cast Iron Pan Deep Enough for Biscuits
- 2 Cups Self Rising Flour I use King Arthur! You’ll also need a little extra for kneading.
- 1 Cup Buttermilk
- 1/2 Cup Cold Butter plus 1 tbsp for cast-iron pan
- Preheat your oven to 425° WITH your cast iron pan inside.
- Start by measuring your flour and placing it in your bowl.
- Put your bowl with the flour in the freezer.
- While your flour bowl is in the freezer, remove your butter and buttermilk from the fridge and measure the correct amounts. Place the 1/2 C. butter on a separate plate and leave your 1 C. buttermilk in your measuring cup.
- Remove your cold flour bowl and cut in your butter until you have a nice crumbly consistency.
- Add buttermilk and mix it up good! I use a spatula. You can use a dough hook, a spoon, a fork…whatever suits your fancy, really!
- Scoop your dough onto a clean, floured surface and knead it just long enough for it to hold a ball shape.
- CAREFULLY take your cast iron pan out of the oven. It will be hotter than Florida summer asphalt, so again, be careful. I’ve burned my hands up one too many times to not say it twice!
- Drop your 1 TBSP butter in your hot cast iron pan and pull apart even balls from your big dough ball, shape it, and plop it into your cast iron skillet. Listen to that sizzle!
- Return your pan to the oven and bake until your biscuits are just lightly tanned on top.
- Lather them up hot with some butter and jam and enjoy! This is optional…I’ll try not to judge you if you decide to skip this step. (just kidding, this is a #judgment-free zone!)
If you’re looking for a whole bunch of great recipes, head on over to my Recipes Pinterest Board! You’ll find yourself some good ole’ cookin’ there, Y’all.