Description
Tender, flaky, and just the right amount of sweet - y'all, these oven-baked buttermilk sweet biscuits are a Southern favorite. Baked in a cast iron skillet at 450°F for 15 minutes, they develop a crisp, golden crust while staying soft inside. A touch of white sugar adds subtle sweetness, while a demerara sugar topping creates the perfect crunchy finish. Enjoy them warm for breakfast with butter and honey, or use them as the base for strawberry shortcakes in the summertime—either way, they’re a little slice of biscuit heaven!
Ingredients
Scale
- 2 Cups Flour
- 3 Tablespoon Sugar
- 2 Tablespoons Baking Powder
- 3/4 Teaspoon Salt
- 1/4 Teaspoon Baking Soda
- 1/4 Cup Butter - cold and cubed
- 1 Cup Buttermilk - cold
- 4 Tablespoons Butter - melted
- Demerara Sugar/Sugar in the Raw for Topping
Instructions
- Preheat the oven to 450 degrees Fahrenheit.
- Mix dry ingredients together in a large bowl and whisk together.
- Using a pastry cutter, cut in the butter 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 round disk.
- With your hands, gently pat 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.
- 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. Be careful not to overwork the dough during this process.
- Place the cut biscuits into a greased cast iron skillet (the biscuits can be close together and touch).
- Brush the tops with melted butter and sprinkle on the demerara sugar on top.
- Place the cast iron skillet in the preheated oven and bake for 15 minutes.
- Remove from the oven and enjoy immediately hot and fresh or let come to room temperature to make strawberry shortcakes.
Notes
- To grease the cast iron skillet, put a little bit of bacon grease on a paper towel and spread around the skillet until the bottom and sides are lightly covered.
- Leftovers can be stored in a zip-top bag for 3 days.
How to Freeze
- to freeze the dough - make as directed but place the dough on a baking sheet lined with parchment paper NOT TOUCHING. Flash freeze for 30 minutes until somewhat frozen solid, then transfer to a freezer-safe zip-top bag and store in the freezer for up to 6 months. To bake, place the frozen biscuits in the greased cast iron skillet andbake at 450 for 20 minutes, just until slightly golden brown around the edges.
- to freeze baked biscuits - make the recipe as directed. Once at room temp, place the biscuits 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, then use as desired.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Bread
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 biscuit
- Calories: 207
- Sugar: 5.5 g
- Sodium: 235.9 mg
- Fat: 10.3 g
- Carbohydrates: 25.8 g
- Fiber: 0.7 g
- Protein: 3.5 g
- Cholesterol: 27.1 mg
