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Simple Life, Simple Food, All Inspired by my Appalachian Roots

Simple Delicious Buttermilk Biscuits

Simple Delicious Buttermilk Biscuits

I may earn money or products from the companies mentioned in this post.

Comfort Food In A Skillet

Breakfast, hands down is my favorite meal of the day. I could actually eat breakfast meals for, well breakfast, lunch and dinner. There are few things in life that I have found to be more comforting than fresh scratch made biscuits. My 11 year old son shares that view and would have  me to make them every morning if I would.
Making scratch made biscuits is almost as quick as trying to open one of those tube things. I always struggle getting the seam to pop, without making myself jump. Plus it almost always mangles one of the biscuits in the process. With 6 simple ingredients and a few tips fresh, hot biscuits are only a few minutes away.

Prep for Success

Start by preheating the oven to 450 degrees. Grab a cast iron skillet and grease it with a good coating of lard, yes I said lard. I like the way it give the biscuits a little extra bit of flavor. It also ensures that the biscuits will come right out of the skillet intact. Place the skillet into the over to preheat as you finish up the steps.
Over the years I have picked up a few tips to ensure the biscuits always turn out great. The first is very cold butter. I cube the butter up into 1/2 inch pieces onto a small piece of parchment paper. I then place this back into the freezer to keep cold as I prepare all the remaining ingredients.
Buttermilk Biscuits
Sifting the Flour is Key to a Flaky Biscuit
In a smaller bowl combine the flour, baking powder, baking soda and salt. Here is my second tip. I sift the dry ingredients into a mixing bowl using a fine mesh strainer. This combines the dry ingredients and will give the biscuits the flaky texture. If you skip this step the biscuits will still turn out, but will not be a flaky.
Sifting the flour mix

 Cutting in the Butter

Dump the cold butter cubes into the dry ingredients and cut them into the mixture with a pastry cutter. You can use a food processor for this step if you choose. I find that it takes longer to clean up the food processor than to cut the butter in by hand. Don’t over work it here, you want to see little pieces of butter. This gives you the layers.
Buttermilk Biscuits
Add in 1 cup of cold buttermilk and mix with your hands to incorporate. Once the dough begins to come together, stop working it. The heat from your hands will melt the butter. Pour the dough out of the mixing bowl onto a floured surface. Sprinkle a littl flour onto the dough and work until it comes together.

Finishing Steps

No need to whip out the rolling pin, you can easily pat the dough down to about 1 inch thick with you hands. Using a biscuit cutter cut out 7 to 8 biscuits. Take the cast iron skillet out of the oven and place the cut out biscuits into the skillet. Place them in a circle around the outer edge with edges touching and one in the center.
Turn the oven down to 400 Degrees and they are ready to go into the oven. Bake for about 18 to 20 minutes, until browned. Remove the skillet from the oven and serve while hot.

Simple Delicious Buttermilk Biscuits

Course Breakfast, Brunch
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 8 Biscuits


  • 1 Stick Unsalted Butter Diced into 1/2 inch cubes
  • 2 Cups Bread Flour Can Substitute All Purpose
  • 2 Teaspoons Baking Powder
  • 1/2 Teaspoon Baking Soda
  • 1/2 Teaspoon Kosher Salt
  • 1 Cup Buttermilk


  1. Preheat the oven to 450 degrees.
  2. On a small piece of parchment paper, cube a stick of unsalted butter into 1/2 cubes. Place the butter on the parchment paper into the freezer while you prepare the remaining ingredients. (cold butter is a key to flaky biscuits)
  3. Coat a cast iron skillet with lard and place into the oven to preheat.
  4. Combine the flour, baking powder, baking soda and kosher salt into a smaller bowl. Using a fine wire mesh strainer, sift the dry ingredients into a mixing bowl.
  5. Add in the cold butter and cut the butter into the dough using a pastry cutter.
  6. Add the cold buttermilk and mix with hands. Once it starts to come together turn out of the bowl onto a lightly floured surface and add a little flour to the top.
  7. Mix lightly with hands and pat down into about a 1 inch thickness. Using a biscuit cutter cut out 7 to 8 biscuits.
  8. Remove the skillet from the oven and turn the heat down to 400 degrees. Place the biscuits into the skillet with sides touching.
  9. Place into the oven and bak about 18 to 20 minutes and serve hot.

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