Cast Iron Skillet Biscuits are easy and delicious and the perfect addition to just about any meal!
I look for any excuse to cook in my cast iron skillets. Since my 3 cast iron skillets have taken up permanent residency on my stove top I need to keep them busy. Soup season is here and one of my favorite things to serve with a bowl of homemade soup is homemade biscuits. Earlier this week I shared a delicious Crock Pot Steak Soup that makes a perfect, easy weeknight dinner especially with the addition of these skillet biscuits.
Cast iron skillet biscuits are actually a cross between a yeast roll and a baking powder biscuit. They have yeast in them but they also have a lot of baking powder so they look more like a biscuit and are flaky like a biscuit. But the yeast makes them a little lighter than a traditional baking powder biscuit.
If working with yeast scares you, I put together a great post where I walk you through how to work with yeast. This will help guarantee your biscuit making is a big success. After mixing the dough together, you will need to refrigerate it for at least 2 hours. But you can also leave it in the refrigerator for up to 5 days. That is one of the best things about this recipe! If you only need to make six biscuits, just keep the rest of the dough in the refrigerator and use it in a few days. For empty nesters like us, this is perfect! I love being able to mix up the dough and then have it on hand for the rest of the week.
The crowning glory of these cast iron skillet biscuits is the melted butter that is brushed over them. And the sprinkle of sea salt is a finishing touch! The butter gives them a beautiful golden color and the salt a delicious flavor.
Cast Iron Skillet Biscuits
- 1/2 cup water warm , 100-110 F
- 2 1/4 tsp active dry yeast
- 1 tsp sugar
- 5 cups all purpose flour
- 3 Tbsp sugar
- 5 tsp baking powder
- 1 1/2 tsp salt
- 1 tsp baking soda
- 1 cup butter cold
- 2 cups buttermilk
- 1/4 cup butter melted
- coarse salt for sprinkling
- Mix together water, yeast and 1 tsp sugar. Let stand for 5-7 minutes until foamy.
- Mix together flour, 3 Tbsp sugar, baking powder, salt and baking soda. Cut in butter with a pastry blender until crumbly.
- Add in yeast mixture and buttermilk and stir until dry ingredients are incorporated. Do not overmix
- Cover bowl with plastic wrap and refrigerate for 2 hours up to 5 days.
- Preheat oven to 400 F. Turn dough onto a lightly floured surface and knead a few times. Roll dough into a 3/4 inch rectangle, fold dough and repeat.
- Roll out dough to 3/4 inch thickness and cut with a 2 inch round biscuit cutter.
- Place biscuits into a 10 inch cast iron skillet, you may not use all the dough. Brush with 1/2 of melted butter.
- Bake for 15-20 minutes or until golden brown. Remove from oven and brush with remaining butter. Sprinkle with coarse salt.