Flaky Cast Iron Biscuits

Why You’ll Love This Recipe

These biscuits are delightfully flaky thanks to cold butter and minimal handling of the dough. Baking in a cast iron skillet creates a golden crust while keeping the inside soft and tender. Plus, they’re incredibly versatile—serve them with jam, honey, gravy, or alongside your favorite meals.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

3 1/2 cups flour
1 Tbsp baking powder
1 tsp baking soda
1 1/2 tsp fine sea salt
3/4 cup butter (1 1/2 sticks), cold
1 1/2 cups buttermilk, cold

Directions

1. Preheat the oven to 425°F (220°C).

2. In a large bowl, mix flour, baking powder, baking soda, and salt thoroughly using a fork or pastry cutter. (Optional: chill the flour mixture in the refrigerator for 30 minutes for extra flakiness.)

3. Cut cold butter into the flour mixture until it forms pea-sized crumbs.

4. Pour cold buttermilk into the mixture and stir until just combined.

5. Transfer dough onto a generously floured surface and knead 2–3 times until ready to roll.

6. Roll dough out to 3/4 inch thickness using a rolling pin.

7. Cut biscuits using a 3-inch cutter, avoiding twisting the cutter to ensure layers rise properly. Re-roll dough as needed.

8. Place biscuits in a well-seasoned cast iron skillet. Bake for 15–17 minutes, until golden brown and cooked through.

9. Remove biscuits promptly from the skillet to prevent overcooking. Serve warm.

Servings and timing

Yield: 10–12 biscuits
Prep time: 15 minutes
Cook time: 15 minutes
Additional time: 3 minutes
Total time: 33 minutes

Variations

• Add shredded cheese to the dough for a cheesy biscuit.

• Mix in fresh herbs like rosemary, thyme, or chives for a savory twist.

• Use whole wheat flour for a heartier version.

• Top with sesame or poppy seeds before baking for extra texture.

• Substitute buttermilk with milk and lemon juice, adjusting baking soda and powder as noted in the recipe.

Storage/Reheating

• Store in an airtight container at room temperature for up to 2 days.

• Freeze biscuits in a zip-top bag for up to 1 month; thaw before reheating.

• Reheat in a 350°F (175°C) oven for 5–7 minutes to restore crispness.

• Avoid microwaving, as it can make biscuits soft and dense.

FAQs

Can I make these biscuits without a cast iron skillet?

Yes, a baking sheet or oven-safe dish works, but the cast iron gives extra crispness to the bottom.

Can I use salted butter instead of unsalted?

Yes, but reduce the added salt to 1 tsp to balance flavors.

How do I make biscuits extra flaky?

Keep butter and buttermilk cold, handle dough minimally, and avoid twisting the cutter.

Can I use milk instead of buttermilk?

Yes, but replace 1 tsp baking soda with an additional 1 Tbsp of baking powder.

Can I freeze the dough before baking?

Yes, shape biscuits and freeze on a sheet tray, then transfer to a bag. Bake from frozen, adding a few extra minutes.

How can I prevent burnt bottoms?

Remove biscuits promptly from the cast iron once baked, as the pan retains heat.

Can I make mini biscuits?

Yes, adjust baking time to 10–12 minutes for smaller biscuits.

Can I add flavors like garlic or herbs?

Yes, fold minced garlic or herbs into the dough before baking.

Why are my biscuits dense?

Overworking the dough or using warm butter can cause dense biscuits; handle gently and keep ingredients cold.

Can I double the recipe?

Yes, simply use a larger skillet or bake in batches to maintain even cooking.

Conclusion

Flaky Cast Iron Biscuits are a simple, buttery treat that delivers restaurant-quality results at home. Their crisp exterior and tender, layered interior make them perfect for breakfast, brunch, or any meal that needs a comforting, homemade touch. With minimal ingredients and simple steps, these biscuits are a must-try for anyone seeking the ultimate flaky, buttery biscuit.