There’s nothing quite like the classic comfort of buttermilk pan biscuits fresh out of the oven!
These golden, flaky biscuits are perfect for breakfast, dinner, or any time you’re craving something warm and buttery.
With just a few simple ingredients, you can whip up a batch of these delightful biscuits in no time.
For more delicious ideas and variations, check out our collection of biscuit recipes and discover how easy it is to make mouthwatering biscuits from scratch!
Whether you serve them with gravy, jam, or simply with butter, these biscuits are sure to be a hit.
How does buttermilk affect biscuits?
Buttermilk makes biscuits extra tender, fluffy, and flavorful. The acidity helps activate the baking soda or baking powder, leading to a lighter, airier texture. Buttermilk also adds a subtle tangy flavor that enhances the overall taste of the biscuits, while its richness keeps them moist and soft.
Why Make Cast Iron Pan Biscuits
- The cast iron’s heat retention creates perfectly crispy bottoms while keeping the tops soft and tender.
- Cast iron evenly distributes heat, ensuring biscuits cook consistently without burning.
- Biscuits baked in cast iron tend to have a slightly richer, heartier flavor due to the skillet’s seasoning.
Preheat oven to 450 degrees F.
Place your cast iron skillet in the oven to preheat.
In a large bowl, whisk together flour, baking powder, salt and baking soda.
Add the cold, cubed butter to the dry mixture. Use a cheese grater to grate the cheese into the flour mixture.
Pour in the cold buttermilk and stir until the dough just comes together. Be careful not to overmix.
Transfer dough to a lightly floured work surface and use a rolling pin to roll out to about 1/2″ thick square.
Use a sharp knife to cut out square shaped biscuits.
Carefully remove the preheated cast iron skillet from the oven and brush it with melted butter.
Place the biscuits in the skillet, making sure they’re touching slightly. Brush the tops with melted butter.
Bake for 12-15 minutes or until golden brown. Serve warm.
To store leftover biscuits, keep them in an airtight container at room temperature for 1-2 days, or refrigerate for up to a week. For longer storage, wrap individually and freeze for up to 3 months, then reheat before serving.
Don’t miss out on these delicious recipes that will elevate your meals: try the comforting sausage gravy, hearty beef stew, or homemade strawberry jam! Click through to discover how to make them!
FAQs About Pan Biscuits
How to keep biscuits from sticking to a cast iron skillet?
Preheat the skillet. A hot skillet helps prevent sticking. Generously coat the skillet with butter.
What is the best pan to cook biscuits in?
The type of pan to use depends on the texture and flavor you’re aiming for:
- A cast-iron skillet is ideal for golden, crispy-bottomed biscuits with a soft, tender inside. It retains heat well and gives biscuits a beautiful crust.
- A standard baking sheet is great for evenly baking biscuits made with pancake mix, creating slightly crispy edges and a soft center. It’s versatile and works well for most recipes.
- Glass or Ceramic Baking Dishes produce softer biscuits with a light, golden crust. They’re good for when you want a tender, fluffy texture like a 7Up Biscuit recipe.
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Pan Biscuit Recipe
Make your biscuits extraordinary with this Buttermilk Pan Biscuits recipe! Enjoy soft, buttery biscuits with a golden crust, ideal for any meal.
Ingredients
- 4 cups all-purpose flour
- 4 teaspoons baking powder
- 1 1/4 teaspoons kosher salt
- 1 teaspoon baking soda
- 3/4 cup unsalted butter frozen
- 1 3/4 cups buttermilk
Instructions
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Preheat oven to 450 degrees F.
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Place your cast iron skillet in the oven to preheat.
-
In a large bowl, whisk together flour, baking powder, salt and baking soda.
-
Add the cold, cubed butter to the dry mixture. Use a pastry blender or your fingers to blend until the mixture resembles coarse crumbs.
-
Pour in the cold buttermilk and stir until the dough just comes together. Be careful not to overmix.
-
Transfer dough to a lightly floured work surface and use a rolling pin to roll out to about 1/2" thick.
-
Use a biscuit cutter to cut out round biscuits.
-
Carefully remove the preheated cast iron skillet from the oven and brush it with melted butter.
-
Place the biscuits in the skillet, making sure they're touching slightly.
-
Brush the tops with melted butter.
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Bake for 12-15 minutes or until golden brown.
Recipe Notes
To store leftover biscuits, keep them in an airtight container at room temperature for 1-2 days, or refrigerate for up to a week. For longer storage, wrap individually and freeze for up to 3 months, then reheat before serving.