Dense flavorful buttermilk biscuits develop a buttery crispy crust when baked in a cast iron skillet.
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Please let me know if you have any questions about this recipe. I read all the comments myself and I try to help as soon as I can. I have readers from all levels of comfort and experience in the kitchen on my site, and I’ve tried to answer some of your questions already in the post. But if I’ve missed anything, please feel free to leave a comment and ask.
Easy Buttermilk Biscuit Recipe
I also love the ease of this recipe. You know I’m a lazy cook, so if I love it, it’s easy to make. No rolling. No cutting. Just mix, pour, and bake. Then you have a delicious fresh buttermilk butter biscuit that’s great for breakfast or dinner, or anything in between!
I’ve also done this Skillet Buttermilk Butter Biscuits recipe in an enamel coated cast iron pan, and it works great!
Serve them at any meal
I’ve also made these Skillet Buttermilk Butter Biscuits into breakfast sandwiches with egg and cheese, and let me tell you: yum yum and yum! And, hello? Biscuits and gravy!
These biscuits are great for a special occasion, like Thanksgiving dinner or Christmas breakfast. But they’re easy enough for a weeknight meal.
What do I do with leftover buttermilk?
Besides making this easy biscuit recipe that helps use up the buttermilk. When I buy a carton of buttermilk, I pour the leftovers in ice cube trays and freeze them. Then, pop the frozen cubes into a ziptop bag and store them in the freezer. When you’re ready to use them, defrost the cubes in the microwave.
I use those glass measuring cups, and simply eyeball how many ice cubes I need vs. the measurements on the side of the glass. Usually just filling slightly above the measurement line with the cubes will make them defrost at the correct mark.
What is buttermilk?
It used to be the liquid milk leftover after churning butter buttermilk out of cultured cream. This type of buttermilk is now specifically referred to as traditional buttermilk.
Today buttermilk is pasteurized milk product that has been deliberately soured. And, most any recipe you see from a blogger that calls for buttermilk is referring to the current day Cultured buttermilk.
A lactic acid bacteria culture is added to low-fat milk to curdle and sour the milk. Small yellow colored flecks of butter are often added to enchance the “buttermilk” appearance.
In fact, powdered buttermilk is actually more closely related to traditional buttermilk nowadays.
Can I use milk instead of buttermilk for this recipe?
For this recipe make sure to use buttermilk, and not just plain milk. If you leave out the buttermilk, you will lose the acidic flavor.
If you don’t have buttermilk, or can’t grab some there are some work-arounds
- Add lemon juice or vinegar:
Use 1 tablespoon of lemon juice or white vinegar to 1 cup of milk. Place the lemon juice or vinegar in a liquid measuring cup, and add enough milk to bring the liquid up to the one-cup line. Repeat with as many cups of milk as needed. Let the mixture stand for 5 to 10 minutes for the milk to thicken and curdle.
- Can I make it vegan?
Yes, this method works with non-dairy milks. Use a neutral flavored unsweetened plant-based milk like soy or almond.
Add regular milk or water to thin plain yogurt, not fat free, and not Greek yogurt to achieve the consistency of buttermilk. About ¼ cup milk into ¾ cup plain yogurt.
- Sour Cream:
Like the yogurt trick above, combine sour cream and milk or water to achieve the consistency of buttermilk. Similar measurements as above, about ¾ cup sour cream and ¼ cup liquid.
- Cream of Tartar:
Stir together 1 cup of milk and 1 ¾ teaspoon cream of tartar. Let sit for 5 to 10 minutes. The milk will thicken and curdle.
Cast Iron Skillet
I recommend a 10 inch cast iron skillet for these biscuits. It makes nice big biscuits. You could use a smaller skillet and get taller biscuits. Or, use a bigger skillet and get flatter biscuits. Baking times may need to be adjusted accordingly.
I love my cast iron skillet and use it for just about everything. Baking, grilling, frying, sautéing. Want to learn more about the use and care of the cast iron skillet? Read more here.
These biscuits develop such a lovely buttery crust when baked in the cast iron. Sure, you can bake these in a glass 9×9-inch pan, but do yourself a favor and make them in the skillet.
Take these biscuits to go
These are easy to take along to a family dinner or even camping. Just measure out the dry ingredients into one jar or container with a tight-fitting lid, and measure out the buttermilk into another container. Grab the butter, and you’re ready to bake them somewhere else. Oh, and don’t forget the skillet.
Looking for more delicious recipes to use some of that buttermilk?
Grab them here, and don’t forget to pin them!
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Skillet Buttermilk Butter Biscuits Recipe
Skillet Buttermilk Butter Biscuits
- Preheat the oven to 450 ° F.
- To melt the butter, place the butter in a 10-inch cast iron skillet, and place the skillet in the oven as it preheats. About 3-4 minutes should melt the butter just fine. Don’t forget, the butter will continue to melt after you take the skillet out because the pan is hot.
- In a medium bowl, mix together the flour, sugar, baking powder and salt. Add the buttermilk to the dry ingredients in the bowl, and mix until a loose sticky batter forms, and all ingredients are combined.
- Pour batter on top of the melted butter in the skillet. Pre-cut dough into wedges, if desired, by running a knife through the batter.
- Bake, rotating once during baking, for about 20-25 minutes, or until golden brown on top and spring back to the touch. Cover the pan with foil if the top is getting too brown.