Old-Fashioned Buttermilk Biscuits

5 from 1 vote

Old-Fashioned Buttermilk Biscuits

There’s nothing better than a batch of warm, flaky biscuits fresh from the oven, and these Old-Fashioned Buttermilk Biscuits are as good as it gets! These biscuits are ready in only 30 minutes, and they bake up tall, golden, and flaky in a cast iron skillet, perfect for enjoying with a smear of butter and jam.

Course Bread

Cuisine American

Prep Time 15

Cook Time 15

Total Time 30

Servings biscuits

Calories 166kcal

Author Ashley Amundsen

Ingredients

2 ¼ cups all-purpose flour
1 tablespoons baking powder
½ teaspoon baking soda
¾ teaspoon salt
½ cup unsalted butter cold
1 cups buttermilk

US Customary - Metric

Instructions

Preheat the oven to 450°F (232°C). Grease a 10-inch cast iron skillet with butter.
In a large bowl, whisk together the flour, baking powder, baking soda, and salt.
Add the cold butter and cut it into the dry ingredients using a pastry cutter or your fingertips. Mix until pea-sized pieces remain.
Pour in the cold buttermilk. Stir gently until just combined. The dough will be shaggy.
Turn the dough out onto a lightly floured surface. Using floured hands, pat it out into a ¾-inch thick rectangle. Fold in half, turn, and repeat 3-4 times.
Pat the dough into a ¾-inch thick circle. Using a 2.5-inch round cookie cutter, cut the dough into 10-12 rounds pressing straight down rather than twisting.
Arrange the biscuits into the cast iron skillet so they're barely touching each other (this helps them to rise higher!) Brush the tops with extra buttermilk.
Bake the biscuits for 14-17 minutes until they are fluffy and golden brown.

Notes

Buttermilk substitute: You can make a quick buttermilk substitute by adding 1 tablespoon of lemon juice or vinegar to 1 cup of milk. Let it sit for 10 minutes before using.
Storage: Store baked biscuits at room temperature for 2 days, in the refrigerator for 5 days, or the freezer for 3 months.

Nutrition