Skillet Buttermilk Biscuits

February 11, 2019

The most flaky, mile-high, buttery biscuits ever! Requires only 6 ingredients and baked in a skillet in under 45 minutes!

Guys, I am headed to Jackson Hole with Butters and it’s 21 degrees F and snowing!

Butters just turned 5 in January and he has never ever ever seen snow. So I’ve packed 4 snow boots, a very warm parka, and all his sweatshirts.

I feel as prepared as I can be, but it may be a hit or miss for Butters. He’s either going to love it or hate it. We’ll see.

But more importantly, how many of these mile-high cast iron biscuits can I hoard onto the plane?

I mean, it makes 12 biscuits so I can always share with my row, right? I won’t bring the cast iron though – it’s too heavy. But maybe I can ask the flight attendant to melt up some butter so I can slather that right on the plane.

Hey, it never hurts to ask.

Skillet Buttermilk Biscuits

Yield: 12 biscuits

Prep Time: 25 minutes

Cook Time: 20 minutes

Total Time: 45 minutes

The most flaky, mile-high, buttery biscuits ever! Requires only 6 ingredients and baked in a skillet in under 45 minutes!

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

Directions:

Preheat oven to 450 degrees F. Lightly oil a 10 1/2- inch square cast iron skillet or coat with nonstick spray.

In a large bowl, combine flour, baking powder, salt and baking soda.

Grate butter using the large holes of a box grater. Stir into the flour mixture.

Add buttermilk and stir using a rubber spatula until a soft dough forms.

Working on a lightly floured surface, knead the dough 3-4 times until it comes together. Using a rolling pin, roll the dough into a 9-inch square, trimming the edges to create an 8-inch square. Using a sharp knife, cut dough into 9 or 12 square biscuits. Place biscuits onto the prepared cast iron skillet.