Buttermilk Biscuits
On July 05, 2019 (Updated June 06, 2021)
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These buttermilk biscuits are the perfect side for just about any meal. Baked in a cast iron skillet, they come out the flakiest, buttery biscuits you’ll ever have!
Homemade Buttermilk Biscuits
Whenever I need to bring a quick, kid-friendly side to a family dinner or BBQ, I always go for these homemade buttermilk biscuits. Not only are they completely delicious, but everyone loves them! The adults go back for seconds (and thirds!), the teenagers can eat an entire skillet by themselves, and the toddlers gobble them up in a minute flat. In fact, my 10-year-old declares these biscuits THE BEST EVER.
I can’t help but agree with her. These biscuits are the perfect consistency. They practically melt in your mouth, and they don’t get gummy or stick to the roof of your mouth like some other biscuits do. The buttermilk adds the perfect flavor to these biscuits, and they come out crispy, fluffy, flaky, and golden brown every time.
Skillet Biscuits
I prefer cooking my biscuits in a 12″ cast iron skillet, making these versatile and easy to cook no matter where life takes you. Whether you’re baking these in your oven in the kitchen, on a stove while camping, or in the backyard on the grill, you’ll have a delicious and filling side to go with your beautifully crafted meal. I personally love cooking these on my grill during the hot summer months. I still get a hot meal without having to heat up my kitchen. It’s a win-win.
Plus, baking these biscuits in a cast iron skillet is a bit magical. The cast iron heats the batter and cooks the biscuits evenly, meaning they all have wonderfully crispy bottoms and edges, and every single biscuit is perfectly cooked through. The skillet is also a gorgeous non-stick pan, so these biscuits slide out into perfect-sized portions.
If you don’t have a cast iron skillet in your kitchen arsenal, you can also cook these in a 9 x 13 glass baking dish in your oven using the same technique described in the recipe card below.
How to Make Buttermilk Biscuits
Here’s how to make these flaky homemade buttermilk biscuits:
- Fire up the grill (or oven)! Preheat your grill or oven to 425 degrees F.
- Combine dry ingredients. I prefer to use a food processor to make these biscuits, but you can still make these in a bowl or mixer. Mix the flour, baking powder, baking soda, and salt in a large bowl or food processor.
- Add the butter. Add 3/4 cup frozen butter, cut into cubes, to the food processor (or you can grate it on a cheese grater), and pulse until the butter is the size of small peas.
- Gently mix in the buttermilk. Using a spatula, gently mix in the buttermilk, being careful not to overmix. Stir until a loose dough forms.
- Knead! Pour the dough onto a floured surface and lightly knead 5-6 times. Gently pad into a 12″ circle.
- Prep your pan. Butter a 12″ cast iron skillet or 9 x 13 baking dish with 1 Tablespoon of butter.
- Bake. Use a sharp knife to cut your dough round into 12 (or 16) individual biscuits, and lay them in your buttered skillet or pan. Place the skillet in your oven or on your grill. Close the lid on your grill and bake for 10-12 minutes until the biscuits are golden brown.
- Butter and enjoy! While the biscuits are still warm, I like to brush them with a little more melted butter. Allow the biscuits to cool slightly, and serve warm with honey, jam, or simply eat as-is. I personally love these biscuits with this homemade Strawberry Freezer Jam from Feeding Your Fam.
Recipes for Baking on the Grill
Did you enjoy making these homemade biscuits on the grill? Try out more of my delicious baking recipes that you can make in your own backyard!
Rosemary Parmesan Focaccia Bread
Grilled Asiago Cheese Pull Apart Bread
Cherry Berry Dutch Oven Cobbler
Buttermilk Biscuit Recipe
Follow the recipe below and let’s make something delicious! I’m all about helping you make better BBQ, feed the people you love, and become a BBQ hero. If you want to see more of my recipes, tips, and behind the scenes action, follow along on my social channels. You can find me on Instagram, Facebook, and YouTube!
Buttermilk Biscuits
Ingredients
- 1 ¾ cups buttermilk
- 4 cups all purpose flour
- 4 teaspoons baking powder
- 1 teaspoon salt
- 1 teaspoon baking soda
- ¾ cup + 1 Tablespoon salted butter, frozen and cut into cubes for divided use
Instructions
- Preheat your grill or smoker 425 degrees F.
- In a large food processor, combine the flour, baking powder, baking soda, and salt. Pulse to combine.
- Add 3/4 cups of frozen butter cubes to the food processor and pulse 8-10 times or until the butter is the size of small peas. If you don't have a food processor, you can grate the frozen butter on a cheese grater and add it to the dry ingredients.
- Remove the blade from the processor and gently mix in the buttermilk using a rubber spatula. Do not overmix. Stir until a loose and soft dough forms.
- Pour the dough onto a lightly floured surface, and gently knead 5 or 6 times. Lightly pad dough into a 12" circle.
- Butter a 12" cast iron skillet with the remaining 1 Tablespoon of butter.
- Cut the dough into 12 or 16 biscuits and lay them into a buttered skillet or baking dish.
- Place the skillet on your preheated grill (or in your oven). Close the lid, and cook for 10-12 minutes or until the biscuits are golden brown.
- While the biscuits are still warm, brush with more melted butter (optional) and serve warm.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Great biscuits! These would be great with sausage gravy. Thanks for the recipe.
What size skillet do I need?
At least a 12″!
Sounds delish..can’t wait to try
Just wondering, how much of the dry ingredients do you use? Also, how much of the buttermilk do you use? Love all your recipes.
The recipe card is at the bottom of the post!
I use a square cast iron skillet, just pat the dough into shape set in pan and use my dough scraper to cut into squares then bake. no cutting then rolling and more cutting for me.
I need to get a square skillet! The only square one I have is a grill pan.