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Easy Cast Iron Skillet Biscuits

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(6 Votes)

19 Comments

Easy Cast Iron Skillet Biscuits
This image courtesy of www.crunchyrock.com

These light and fluffy biscuits make the perfect breakfast recipe when topped with butter and jam. The best part is, there is no kneading, no rolling, and no cutting. They are simple, easy, and delicious! If you don't have a cast iron skillet, try them in a round cake pan. You'll never find easier biscuit recipes than than this.

Ingredients
  • 2 cups all-purpose flour (or a 50/50 blend of all-purpose flour and whole wheat flour)
  • 1 1/2 tablespoon sugar
  • 3 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/8 teaspoon baking soda
  • 2 tablespoons soft butter
  • 2 tablespoons shortening (or you may substitute 2 tablespoon butter for shortening)
  • 1 1/4 cup buttermilk
  • 2 tablespoons melted butter
  • 1 cup all-purpose flour
Instructions
  1. Preheat your oven to 475 degrees F.
     
  2. In a mixing bowl, stir together the flour, sugar, baking powder, salt, and baking soda with a whisk.
     
  3. With a pastry blender, or your hands, cut in the butter and shortening into the four mixture until the the butter/shortening is about the size of peas.
     
  4. Add the buttermilk to the mixture and stir just until combined. Allow this to sit for 3 minutes.
     
  5. In a separate bowl, place your additional 1 cup of flour. Using an ice cream scoop, or a 1/4 cup measuring cup, drop 1 scoop of biscuit mixture into the flour. Gently toss the biscuit in the flour and scoop the biscuit up from the bottom with your fingers. Lightly shake off the excess flour. Place the biscuit in a greased 10-inch cast iron skillet or cake pan.
     
  6. Continue with the other biscuits until you have about 10 biscuits. Pour the additional 2 tablespoons of melted butter over the biscuits. Bake for 16-18 minutes.
     
Notes

Author note: This recipe was adapted from Allrecipes.com.

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I thought these were great. Easy also. The only thing I did differently, was add some baking time and move the level of the oven rack up one so the bottoms would not burn. I will use this recipe again.

I made these biscuits this morning. They were great. I had to let them cook a little longer than what the recipe said, and move the oven rack up one level to keep the bottom from burning. But good choice and easy!

These tasted like the biscuits my grandmother made when Inwas a child - I'm 72. They were soft in the middle and crispy on the bottom. So good plain or with real butter and white Karo syrup.

Awesome biscuits!! I've been making homemade biscuits for 30 years and these are the best!! My husband's new favorite.... Made them last night and again tonight.

Every thing looks good. I will let you know how these recipes turn out. C.F.Reed

fantastic and so easy!

Just made these, put about 1 T bacon grease in the bottom of a cast iron skillet, got it hot on top of the stove, dropped the biscuits in, poured the 2T melted butter on top and baked. Absolutely delicious, best home made biscuits I have ever made.

The way I read the instructions:line item6 Bake for 16-18 minutes.

This is my new favorite biscuit! Light, fluffy, and moist. Ten HUGE biscuits that you don't have to roll out. What's not to love?

The description said these were cooked on the stove top. What's up?

It doesn't really cook on top of the stove, however, a lot of people would assume that because it is using a cast iron skillet. I have cooked biscuits on top of the stove when camping (using canned biscuits). Put them in a skillet with a paper plate over them. When they have browned on the bottom, flip them over and repeat the top side. Guess you could do the same with homemade biscuits.

These were so good and so easy!!!

I fixed these for breakfast, this morning. What a treat!! I used milk, soured with vinegar, as I was out of buttermilk. They had a unique flavor. Love the crunchy bottom crust, too! I hadn't thought of using bacon grease in the skillet, but will try that the next time!!

WHEN I WAS IN CAMP AS A CHILD MY CAMP COUNSELOR HAD A BUTANE GRILL AND WE MADE BISCUTS WITH THE SAME INGREDIENTS BUT WE ONLY HAD A TIN PAN AND ALUMINUN FOIL THEY WERE A LITTLE MORE BURNT BUT GOOD AND BUTTERY I REMEMBERING HOW IT WOULD OF BEEN BETTER IF WE SAVED SOME OF THE MILK. WE DIDN'T HAVE A FRIG TO KEEP IT THATS WHY WE MADE THE BISCUTS SO THE BUGS WOULDN'TTAKE OVER OUR FOOD SUPPLYS. I DO THE SAME THING NOW,EXCEPT I DON'T KEEP A LOT OF BACON GREASE BUT I WILL TRY IT THE NEXT TIME MY GRAND NEPHEW IS OVER,THE BOY LOVES BACON GREASE TOAST. MAYBE HE'LL LIKE THE BISCUIT BUNS LIKE THIS

I USE TO MAKE THIS BISCUITS WHEN I WAS OUT CAMPING IN A DUTCH OVEN, BUT INSTEAD OF BUTTER OR SHORTENING I USED BACON GREASE AND CANED MILK WITH LEMON JUICE AND I MIXED IT ALL UP WITH A FORK WHICH WORKS MIGHTY GOOD AND PUT A LITTLE BACON GREASE IN THE BOTTOM OF MY DUTCH OVEN AND PUT THE DOUGH IN AFTER I'D PINCH OFF SOME MAKE MY BISCUIT WITH THE SIDES TOUCHING, THEN BAST THE TOP WITH BACON GREASE AND PUT THE LID ON AND SET IN HOT COILS FOR 10 MINUTES AND I NEVER HAD A BISCUIT LEFT OVER.

"Yummy" I have made these several times and my family loves them. They are super easy to make plus all the ingredients minus the buttermilk are ones that I always have on hand. For the buttermilk I just take 1 1/4 cups of whole milk and add 1 Tablespoon of lemon juice and let it set for 15 mins. before step 4 above.

I love any type of biscuit, any type of bread (my downfall) and these look so good and easy to make. I will be making some tomorrow to slice and serve with honey or homemade jam....Yummy....

I will be baking these biscuits. Look wonderful and easy. My kind of biscuits.

These sound so good and easy, I cannot wait to try these!! Thank you for posting this receipe!!

Their in the oven now !...smell great, just couldn't wait till breakfast ! and the pork gravey is on the stove-top....biscut's were easy,...just like mom's......ummm

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