Cast Iron Buttermilk Biscuits Recipe

All-purpose flour: The base of the biscuits, providing structure and texture.

Baking powder: A leavening agent that helps the biscuits rise and become fluffy.

Baking soda: Works with the buttermilk to create a light and airy texture.

Salt: Enhances the flavor of the biscuits.

Cold unsalted butter: Adds richness and flakiness to the biscuits.

Buttermilk: Provides moisture and a tangy flavor, essential for the perfect biscuits.

When cutting in the butter for your biscuits, make sure it remains cold. This ensures that the butter doesn't melt into the flour mixture, which helps create those flaky layers. If your kitchen is warm, you can even chill the bowl and pastry cutter in the fridge for a few minutes before starting.

• all-purpose flour - Substitute with whole wheat flour: Whole wheat flour adds a nuttier flavor and more fiber, though it may make the biscuits denser.

• baking powder - Substitute with baking soda and cream of tartar: Use ¼ teaspoon baking soda and ½ teaspoon cream of tartar for each teaspoon of baking powder needed. This combination mimics the leavening effect of baking powder.

• baking soda - Substitute with baking powder: Use 3 times the amount of baking powder as baking soda, but this may affect the taste slightly.

• salt - Substitute with kosher salt: Kosher salt has a coarser grain, so use slightly more to achieve the same level of saltiness.

• unsalted butter - Substitute with salted butter: Reduce the added salt in the recipe by ¼ teaspoon for every ½ cup of salted butter used.

• buttermilk - Substitute with milk and lemon juice or vinegar: Mix 1 cup of milk with 1 tablespoon of lemon juice or vinegar and let it sit for 5 minutes to curdle. This mimics the acidity and thickness of buttermilk.

• Allow the biscuits to cool completely at room temperature before storing. This prevents condensation from forming, which can make them soggy.

• For short-term storage, place the biscuits in an airtight container or a resealable plastic bag. Store them at room temperature for up to 2 days.

• To keep the biscuits fresh for a longer period, wrap each one individually in plastic wrap or aluminum foil. Then, place them in a resealable plastic bag or an airtight container and store in the refrigerator for up to a week.

• For freezing, wrap each cooled biscuit tightly in plastic wrap or aluminum foil. Place the wrapped biscuits in a single layer on a baking sheet and freeze until solid, about 1-2 hours.

• Once frozen, transfer the biscuits to a resealable plastic freezer bag or an airtight container. Label with the date and store in the freezer for up to 3 months.

• To reheat refrigerated biscuits, preheat your oven to 350°F (175°C). Place the biscuits on a baking sheet and bake for 5-10 minutes, or until warmed through.

• For reheating frozen biscuits, preheat your oven to 350°F (175°C). Place the frozen biscuits on a baking sheet and bake for 15-20 minutes, or until heated through and golden brown.

• Alternatively, you can reheat individual biscuits in the microwave. Wrap a biscuit in a damp paper towel and microwave on medium power for 20-30 seconds, or until warm.

• Preheat your oven to 350°F (175°C). Place the biscuits on a baking sheet and cover them with aluminum foil. Bake for about 10-15 minutes until they are warmed through. This method helps retain their original texture and flavor.

• For a quicker option, use a microwave. Wrap each biscuit in a damp paper towel and microwave on medium power for 20-30 seconds. Be cautious not to overheat, as this can make them rubbery.

• If you have an air fryer, preheat it to 320°F (160°C). Place the biscuits in the basket and heat for 3-5 minutes. This method helps to keep the exterior crispy while warming the inside.

• For a stovetop method, heat a cast iron skillet over medium-low heat. Add a small amount of butter or oil to the skillet and place the biscuits in the pan. Cover with a lid and heat for about 2-3 minutes on each side until warmed through.

• Use a toaster oven set to 350°F (175°C). Place the biscuits on the rack or a baking sheet and heat for 5-10 minutes. This method is great for maintaining their crispiness.

• Oven: Preheat to 450°F (230°C) for baking the biscuits.

• Large mixing bowl: Used to whisk together the dry ingredients and mix in the buttermilk.

• Whisk: Helps to combine the flour, baking powder, baking soda, and salt evenly.

• Pastry cutter: Used to cut the cold butter into the dry ingredients until the mixture resembles coarse crumbs.

• Measuring cups: Essential for accurately measuring the flour and buttermilk.

• Measuring spoons: Used to measure the baking powder, baking soda, and salt.

• Floured surface: A clean surface dusted with flour to knead and shape the dough.

• Round cutter: Used to cut out the biscuits from the dough.

• Cast iron skillet: Provides even heat distribution for baking the biscuits.

• Baking sheet: An alternative to the cast iron skillet for baking the biscuits.

• Spatula: Helps to transfer the cut biscuits to the cast iron skillet or baking sheet.

• Cooling rack: Allows the biscuits to cool evenly after baking.

Pre-measure ingredients: Measure out flour, baking powder, baking soda, and salt in advance to streamline the process.

Use a food processor: Quickly cut in the cold butter by pulsing it with the dry ingredients in a food processor.

Chill the butter: Keep the butter in the freezer for 10 minutes before using to ensure it stays cold and cuts in more easily.

No-knead method: Instead of kneading, fold the dough over itself a few times to save time and avoid overworking it.

Use parchment paper: Line your cast iron skillet or baking sheet with parchment paper for easy cleanup.