Easy Buttermilk Biscuits Recipe (Cast Iron Method)

Overmixing = dense, tough biscuits.

5. Roll and Cut
Turn the dough out onto a floured surface.
Pat gently until about 1 inch thick.
Use a biscuit cutter or a round glass to cut 10–12 biscuits.

6. Arrange in Cast Iron
Place biscuits so they’re touching — touching helps them rise taller.

7. Bake
Bake at 425°F for 15 minutes until golden brown and puffy.

golden brown homemade buttermilk biscuits baked in a cast iron skillet, stacked together with flaky layers visible

5. Expert Tips & Troubleshooting
⭐ Keeping Butter Cold is Everything
If your kitchen is warm, freeze the butter for 5 minutes before cutting it in.

⭐ Don’t Twist the Biscuit Cutter
Twisting seals the edges and prevents full rising.

⭐ Biscuits Too Flat?
Likely causes:

Butter too warm

Dough mixed too much

Oven not fully preheated

Rolled too thin

⭐ Biscuits Too Crumbly?
Add 1–2 tablespoons extra buttermilk.

⭐ Biscuits Too Hard on the Bottom?
Your cast iron may be preheated too long — reduce preheating time or add parchment.

6. Variations & Add-Ins
Buttery tops: Brush with melted butter after baking.

Cheddar biscuits: Add ½ cup shredded cheddar to the flour mixture.

Herb biscuits: Mix in 1 tsp dried rosemary or thyme.

Sweet biscuits: Add 2 tbsp sugar for a sweeter breakfast biscuit.

Drop biscuits: Skip rolling — scoop and drop directly into the skillet.

7. Serving Suggestions