Easy Buttermilk Biscuits Recipe (Cast Iron Method)
There’s something about a cast iron skillet full of golden, flaky buttermilk biscuits that just feels like home. Not the modern “weeknight dinner” kind of home — I’m talking old-school kitchens where breakfast was cooked before the sun came up, where the cast iron stayed on the stove, and where nobody would’ve dreamed of washing it with Dawn.
Growing up, biscuits weren’t fancy. They were a way to stretch flour and butter into something warm and comforting that could feed a family. Whether you served them with sausage gravy, fresh jam, or a drizzle of sorghum, they were the kind of food that brought everyone to the table fast.
And these biscuits? They’re exactly that kind of biscuit.
They’re fluffy. They’re tall. They’re layered. They’re made in a screaming-hot cast iron skillet that gives them that beautiful, crisp bottom and soft, steamy interior. And best of all, they take just minutes to mix together — only five ingredients and about 15 minutes in the oven.
If you’ve ever made my Sausage Gravy Recipe, you already know that biscuits and gravy are a match made in breakfast heaven. These biscuits are the perfect companion: tender, buttery, and ready to soak up all that creamy goodness.
Let’s make some biscuits the way our grandmothers did — simple, rustic, and baked right in cast iron.
