Southern Buttermilk Biscuits

buttermilk biscuits

I have always made biscuits in a cast iron skillet. I believe I continue using the cast iron skillet because it was the way I learned. The center one seems very popular. Sometimes I will end up with 3 center biscuits. Just depends on how small I want them. 


  • 3 cups All Purpose Flour (I use White Lily, my preference)
  • 4 teaspoon Baking Powder
  • 1/2 teaspoon Baking Soda
  • 1 teaspoon Salt
  • 1/2 cup (1 stick) Unsalted Butter – cold
  • 1 1/2 cups Buttermilk, more if needed
  • Melted Butter

Preheat oven to 450 degrees. Combine flour, baking powder, baking soda and salt in a large bowl. Combine and stir with a fork to break up any lumps. Cut the butter into small pieces. Try not to touch the butter; it could get warm. The key point is for it to stay cold. Using a pastry knife, cut the butter into the flour mixture until mixture resembles coarse crumbs. Put the flour mixture in the freezer for about 10 minutes. Stir in the buttermilk until a soft dough forms and begins to pull away from sides of bowl. Add a little extra milk. You want the dough to be just a little wet. Lightly knead the dough onto a floured surface. Only enough to incorporate flour and not be sticky. Shape into a log. Tear off small amount and roll into a ball. Place in center pant. Continue with the remaining dough. Once all the biscuits are in the pan, pat down to flatten a bit. Cook 10-15 minutes or until slightly golden brown on top, depending how big the biscuits are. Brush lightly with melted butter.



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