Cast Iron Buttermilk Biscuits – a delicious recipe with cold butter, buttermilk, eggs, all-purpose, baking powder, cream of tartar. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Preheat oven to 425 degrees F (220 degrees C). Place 1 tablespoon butter in two 10-inch cast iron skillets.
2
Place skillets in the preheated oven to heat up and melt butter, 5 to 10 minutes.
3
Mix buttermilk and eggs together in a small bowl.
4
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.
5
Turn dough out onto a lightly floured work surface. Pat into a rectangle about 1/2 inch thick. Cut dough into 24 biscuits.
6
Remove skillets from the oven. Arrange 12 biscuits side-by-side in each, their edges touching.
7
Return skillets to the oven and bake until biscuits are puffed and lightly browned, 15 to 20 minutes.
1264
kcal
Calories
91
g
Fat
96
g
Carbs
20
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 7 ingredients. The key ingredients include: 1/2 cup cold butter, divided, 1 1/3 cups buttermilk, 2 eggs, 4 cups all-purpose flour, and more.
Yes, Cast Iron Buttermilk Biscuits falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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