How Long Do Leftovers Last and How to Store

Keep leftovers stored in an airtight ziptop bag for 3 days. Use for breakfast sandwiches or pop in the microwave for 10 seconds to gently warm back up.

How to Freeze Cast Iron Buttermilk Biscuits?

Bake and cool biscuits. Place on a baking sheet and place in the freezer for 30 minutes to flash freeze. Put the frozen biscuits in a freezer-safe ziptop bag sealed airtight for 6 months. To thaw - move to fridge for 24 hours before use. You can freeze stale biscuits as well to use in Cornbread Stuffing during the holidays.

What is the Best Pan to Bake Biscuits In?

Using a cast iron skillet to bake biscuits is what has been done in my family for generations. It gives it the perfectly baked bottom and just overall better flavor - while I have no way to prove that, it's just is what has been done for generations and I continue to do the same.

Does Buttermilk Make Better Biscuits?

Yes, buttermilk is better for making biscuits and makes them taste better. The acidity and tang of the buttermilk help the flavor and tenderness of the biscuits in a way regular milk or cream cannot. To make your own buttermilk at home , fill a glass measuring cup of whole milk almost to the 1-cup mark. Add in 1 tablespoon of white vinegar making it one full cup. Let sit and curdle for 5 minutes. Use as needed. This can be adjusted more or less depending on how much you need but it is roughly 1 tablespoon of white vinegar added to almost a cup of whole milk.

Cast Iron Buttermilk Biscuits

Description

Cast iron buttermilk biscuits are incredibly tender and 100% irresistible. A southern staple that everyone knows and loves, now made from love in your own kitchen!

Ingredients

Scale

2 Cups Flour
1 Tablespoons Baking Powder
3/4 Teaspoon Salt
1/4 Teaspoon Baking Soda
1/4 Cup Crisco, Lard, or Shortening
1 Cup Buttermilk

Instructions

Preheat the oven to 450 degrees Fahrenheit.
Mix dry ingredients together in a large bowl.
Using a pastry cutter, cut in Crisco or shortening until the dough has pea-sized clumps in it and is crumbly.
Add in the buttermilk and gently mix until the dough has just come together. Do not over-mix!
Place dough on a lightly floured surface and gently bring it together in a ball or round disk.
With a rolling pin, gently roll out the dough until it is about 1/2-3/4" inches tall. With a round biscuit or cookie cutter, cut straight down into the dough and lift up. Repeat until all the dough has been used.
Place the cut biscuits into a greased cast iron skillet (the biscuits can be close together and touch).
With the remaining dough, gently bring it together and pat it out into a disk again. Cut out more biscuits and place them in the skillet. Repeat this process until all the dough has been used - being careful not to overwork the dough during this process.
Place the cast iron skillet in the preheated oven and bake for 15 minutes.
Remove from the oven and enjoy immediately hot and fresh with butter, honey, your favorite jams, or honey butter.

Notes

To grease the cast iron skillet, put a little bit of shortening on a paper towel and wrap around the skillet until the bottom and sides are lightly covered.
Leftovers can be stored in a zip-top bag for 3 days. These make excellent breakfast sandwiches too. Pop in the microwave for 10 seconds to gently warm again.
Biscuits can be frozen in an airtight zip-top bag for 6 months.
Use stale biscuits to make homemade breadcrumbs or Baked Southern-Style Cornbread and Biscuit Dressing.

Prep Time: 20 minutes
Cook Time: 15 minutes
Category: Bread
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 biscuit
Calories: 153
Sugar: 1.3 g
Sodium: 233.6 mg
Fat: 6.2 g
Carbohydrates: 20.9 g
Fiber: 0.7 g
Protein: 3.4 g
Cholesterol: 2.7 mg

Keywords: Cast Iron Buttermilk Biscuits