Recipe By Stormy1800
Published Apr 2nd
Prep 25m Cook 20m Additional - Ready In 45m
Servings 2 dozen Calories 122

Experimentation and a need for more biscuits per batch led me to what we think are the best biscuits anywhere! For optimum flavor, these must be baked in hot, buttered cast iron skillets. They are great for breakfast with gravy or jellies. Also excellent with beef stew for dinner. My husband likes the leftover biscuits even better. He breaks them open on a plate and smothers them with molasses.

Recipe Ingredients

  • ½ cup cold butter, divided
  • 1 ⅓ cups buttermilk
  • 2 eggs
  • 4 cups all-purpose flour
  • 5 teaspoons baking powder
  • 1 teaspoon cream of tartar
  • 1 teaspoon salt

Cooking Directions

  1. 1 Preheat oven to 425 degrees F (220 degrees C). Place 1 tablespoon butter in two 10-inch cast iron skillets.
  2. 2 Place skillets in the preheated oven to heat up and melt butter, 5 to 10 minutes.
  3. 3 Mix buttermilk and eggs together in a small bowl.
  4. 4 Combine flour, baking powder, cream of tartar, and salt in a large bowl. Rub in remaining 6 tablespoons butter with your fingers until mixture is crumbly. Gently stir in buttermilk mixture until dough just starts to come together.
  5. 5 Turn dough out onto a lightly floured work surface. Pat into a rectangle about 1/2 inch thick. Cut dough into 24 biscuits.
  6. 6 Remove skillets from the oven. Arrange 12 biscuits side-by-side in each, their edges touching.
  7. 7 Return skillets to the oven and bake until biscuits are puffed and lightly browned, 15 to 20 minutes.

Nutrition Facts

  • Calories 122
  • Carbohydrate 16.9 g
  • Cholesterol 26.2 mg
  • Fat 4.6 g
  • Fiber 0.6 g
  • Protein 3.2 g
  • Saturated Fat 2.7 g
  • Sodium 246.3 mg
  • Sugar 0.7 g

Chef's Notes

If you like the bottoms softer, allow the skillets to cool briefly before adding biscuits in step 6.


  1. They're basically regular biscuits, but the crispiness gained from using cast iron is really what makes these shine. But yeah, I liked them. I found it difficult to fit 12 of them in a 10" cast iron, though...maybe mine wasn't really 10"? Anyway, leftover dough will cook just fine on a regular cookie sheet, too.
  2. Really delicious biscuits! I was looking for a recipe that matched one I had lost and this came the closest to what I remembered. These are really light and flaky and easy to make. The only changes I made were to up the buttermilk from 1 1/3 cups to 2 cups, so they weren’t as - Read more ...
  3. On my repeat list! Liked how puffy they tured out. Great flavor with butter & buttermilk
  4. Except for halving the recipe, I followed directions exactly. Have made a lot of biscuits in my day, and most often in my trusty cast-iron skillet. The biscuits from this recipe were unfortunately rubbery. Maybe it's a matter of personal taste (or texture preference) but these were far from my favorite.
  5. easy peasy I didn't have cream of tar tar so I used 1 teaspoon of white vinegar and were perfect.
  6. My family though were the best i had made!
  7. No changes. Simple to do and great to eat.
  8. These were fantastically delicious. I'm never backing biscuits without a cast iron skillet again!
  9. This dough came together perfectly. I didn't need to add or reduce any of the liquid and it patted out to the perfect consistency. I cut the recipe in half and made larger biscuits, so, my dough gave me eight biscuits. They took 17 minutes to cook and were golden brown. My biscuits did not - Read more ...