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Flaky Butter Biscuits in Cast Iron Skillet

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By: MadelinePosted: 12/16/2021Updated: 12/16/2021

This post may contain affiliate links. Please read my disclosure policy.

Make Flaky Butter Biscuits in Cast Iron Skillet for Sunday brunch! It is so easy to make flaky and fluffy biscuits in 30 minutes.

Above view of flaky biscuit recipe in a cast iron skillet

serve these buttery skillet biscuits with jam

There is a nothing better than a buttery flaky biscuit with lots of layers. When I was younger my mom would let us by the Pillsbury biscuits for special occasions.

These homemade butter biscuits are just as flakey, but are made at home with simple ingredients. You need just flour, butter, milk, salt, baking powder and a bit of sugar to make this perfect flaky biscuit recipe.

Cook the biscuits in a cast iron skillet in the oven so that they are extra crispy on the top and bottom. When the biscuits come out of the oven, brush them over the top with melted butter for the perfect glistening biscuit tops.

Butter biscuits served with more butter and jam

Kitchen Tools

  • Mixing bowls
  • Cheese grater for grating cold butter
  • Large biscuit cutter or cookie cutter – one that is 3.25″ in diameter
  • 10″ cast iron skillet
  • Wooden spoon for mixing dough
  • Measuring cups and measuring spoons
  • Liquid measuring cup

Why use a cheese grater to slice the butter?

To make flakey biscuits you need to have small pieces of butter mixed throughout the dough without it being melted into the dough. Using a cheese grater with frozen butter allows you to break the butter into small pieces without it melting.

Once you grate the butter over the cheese grater, gently mix it into the flour with your hands for the perfect dough. If you do not have a cheese grater you can cut the butter into small cubes with a sharp knife.

Ingredients for making butter biscuits in a cast iron skillet

Ingredients

  • All purpose flour
  • Sugar
  • Baking powder
  • Salt
  • Salted butter – it is important to use salted butter for this recipe
  • Whole milk

use baking powder to give this biscuit rise

There are many different ways to make sure that biscuits rise up and get fluffy. This butter biscuit recipe uses baking powder. Using a combination of baking powder and cold grated butter is an easy way to make a quick and fluffy biscuit recipe.

Step by step assembly of butter biscuit dough

How to make flaky butter biscuits in a cast iron skillet

Step 1: prepare biscuit dough

To begin, preheat oven to 450F. Then, in a large mixing bowl mix together flour, sugar, baking powder and salt.

Remove butter from the freezer. Then, using a cheese grater, grate frozen butter into the bowl.

Next, gently mix the butter into the dry ingredients with clean hands until its evenly distributed. Pour the milk into the bowl and gently mix with a wooden spoon.

Do not over mix the biscuit dough! You want the dough to be crumbly.

Step 2: cut into biscuits and arrange in skillet

Then, dump dough onto a lightly floured counter top. Using your hands, gently press into a circle that is about 3/4 inch thick.

Use a large cookie cutter or biscuit cutter, about 3 1/4 inch in diameter, to cut out biscuits. Do not twist when you cut the biscuits. Just press down and up. 

You should get about 7 biscuits. You can gently push scraps together to cut out more.

Arrange biscuits in a 10″ cast iron skillet so that they are all touching. I place one in the center and the rest on the outside.

Step 3: Bake and brush with butter

Finally, place the cast iron skillet in the oven and bake for 18-20 minutes. As soon as the biscuits come out of the oven, brush the tops with melted butter.

Three quarter view of flaky biscuit dough in a cast iron skilley

How to serve butter biscuits?

My favorite way to serve this flaky biscuit recipe is with creamy salted butter and mixed berry jam. It is the perfect thing to enjoy with a warm cup of coffee or tea.

They are great to serve as a part of a brunch spread alongside scrambled eggs, sausage, oven baked bacon, air fryer breakfast potatoes and fruit salad.

You can also serve this biscuits on a savory platter with some ham, cheddar, and pepper jelly and allow your guests to make their own biscuit sandwiches.

Side view of a butter biscuit on a serving plate

Storage and Reheating

Allow the biscuits to cool completely. Store in an airtight container at room temperature for 2-3 days or about a week in the fridge. Reheat in a toaster oven, air fryer or oven until warm.

Check out these other Great breakfast recipes

  • Savory Dutch Baby
  • Pumpkin Challah French Toast
  • Air Fryer French Toast Sticks
  • Fluffy Banana Pancakes

You can find the full recipe below. If you make this recipe, please rate and review it in the comments, or share it with me on Instagram!

Image for pinning flaky butter biscuit in cast iron skillet recipe
Side view of a butter biscuit on a serving plate
Recipe

Flaky Butter Biscuits in Cast Iron Skillet

★★★★★ 4.5 from 13 reviews

Flaky butter biscuits made with baking powder in a cast iron skillet

Recipe By: Madeline
Prep: 10 minutesCook: 20 minutesTotal: 30 minutes
Print Pin it Rate recipe Save recipe
Servings: 7 biscuits 1x

Ingredients

  • 3 cups all purpose flour (measured with scoop and level method)
  • 1 tbsp sugar
  • 1 tbsp baking powder
  • 1/2 tsp salt
  • 1 1/2 sticks (3/4 cup) salted butter – frozen
  • 1 1/4 cups whole milk

Instructions

  1. Preheat oven to 450F. In a large mixing bowl mix together flour, sugar, baking powder and salt. Using a cheese grater, grate frozen butter into the bowl.
  2. Gently mix the butter into the dry ingredients with clean hands until its evenly distributed. Pour the milk into the bowl and gently mix with a wooden spoon. Do not overmix! You want the dough to be crumbly.
  3. Dump dough onto a lightly floured counter top. Using your hands, gently press into a circle that is about 3/4 inch thick.
  4. Use a large cookie cutter or biscuit cutter (about 3 1/4 inch in diameter) to cut out biscuits. Do not twist when you cut the biscuits just press down and up. 
  5. You should get about 7 biscuits. You can gently push scraps together to cut out more. Arrange biscuits in a 10″ cast iron skillet so that they are all touching. 
  6. Place the cast iron skillet in the oven and bake for 18-20 minutes. As soon as the biscuits come out of the oven, brush the tops with melted butter.
This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.
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About Madeline

Hi, I'm Madeline! I am so excited to share my healthy and approachable recipes with you. Here you will find simple, comforting recipes that the whole family will enjoy. Turn on your favorite playlist or podcast and let's get cooking!

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Recipe rating ★☆ ★☆ ★☆ ★☆ ★☆

  1. Callee says

    Posted on 12/16 at 12:30 pm

    So easy!

    ★★★★★

    Reply
    • Madeline says

      Posted on 12/16 at 7:31 pm

      thanks Callee!

      Reply
  2. Mary+Katherine says

    Posted on 12/16 at 7:37 pm

    Made this for dinner with sausage gravy and they were AMAZING!!! and pretty simple. Love the helpful video too

    ★★★★★

    Reply
    • Madeline says

      Posted on 12/17 at 5:29 pm

      thanks! love sausage gravy, great pairing idea!

      Reply
  3. Aysegul Ekmekci says

    Posted on 12/17 at 10:04 pm

    I just made these tonight to accompany chicken strips and they turned out great! You couldn’t spot a difference between these and the ones you get outside, spot on!

    Reply
  4. Jennifer Templeton says

    Posted on 12/19 at 7:59 pm

    Oh my! I’ve made these twice now and they are perfect! My family was amazed. Definitely making on Christmas morning with chocolate gravy!

    ★★★★★

    Reply
    • Madeline says

      Posted on 12/20 at 11:00 am

      YAY!! that sounds fabulous!!

      Reply
  5. Caitlin says

    Posted on 12/21 at 8:47 pm

    Perfect with sausage gravy

    ★★★★★

    Reply
    • Madeline says

      Posted on 12/23 at 2:12 pm

      yummm we’re doing the same for christmas!

      Reply
  6. Hannah says

    Posted on 1/1 at 8:26 pm

    Made these to go with our New Years black eyed peas!! So good!

    ★★★★★

    Reply
    • Madeline says

      Posted on 1/1 at 8:49 pm

      oh that sounds perfect!! thank you!

      Reply
  7. Jenna says

    Posted on 1/6 at 9:04 pm

    I made these tonight for dinner. They came together quickly and everyone loved them. I had leftover buttermilk so I used that instead of whole. 10/10 would make again!

    ★★★★★

    Reply
    • Madeline says

      Posted on 1/7 at 5:47 pm

      that’s a great idea! thanks Jenna!

      Reply
  8. Essence Slaughter says

    Posted on 1/21 at 11:39 am

    Didn’t work for me. I followed the instructions to a T.

    ★

    Reply
    • Madeline says

      Posted on 1/21 at 4:23 pm

      hey Essence, I’m so sorry this didn’t work – can you tell me more about what went wrong? I’ve made these many times with no issue so just want to know how I can help!

      Reply
  9. Anne says

    Posted on 4/12 at 10:00 am

    These look great. Can you make the biscuit dough a day ahead of time and then cook the next day?

    Reply
    • Madeline says

      Posted on 4/12 at 10:47 am

      I haven’t tried this but i think it should work well! The most important part is not handling the dough too much so that they bake up super fluffy and light so try to keep that in mind.

      Reply
  10. Sarah says

    Posted on 4/17 at 8:38 am

    Ended up making the dough a bit thinner than recommended and got a whopping 13 biscuits out of this recipe! I did think they were just a smidge dry, but otherwise SO delicious and will definitely be making again—will probably add a little more butter or reducing flour by a tablespoon or two

    ★★★★★

    Reply
    • Madeline says

      Posted on 4/18 at 9:09 am

      thanks Sarah!

      Reply
  11. Elizabeth Meyer says

    Posted on 8/15 at 6:15 pm

    Best biscuits I have ever made. I love the method of integrating the butter with your hands. So much faster and easier that using a pastry cutter. Will be my go to recipe.

    ★★★★★

    Reply
    • Madeline says

      Posted on 8/24 at 2:31 pm

      thanks Elizabeth!

      Reply
  12. Ashley says

    Posted on 10/16 at 12:36 pm

    They tasted ok I’ve made biscuits before and this is my least one.

    ★★

    Reply
    • Madeline says

      Posted on 10/20 at 1:43 pm

      I’m sorry you didn’t like them, Ashley. hate to hear when something doesn’t work out for someone!

      Reply
  13. Henry says

    Posted on 12/11 at 9:48 am

    Made these a couple times with great results. They are perfectly flakey and delicious. Thinking about making them with cheddar and jalapeños, what changes would I have to make to recipe?

    ★★★★★

    Reply
    • Madeline says

      Posted on 12/12 at 12:36 pm

      None! You can continue as is. I would just recommend dicing the jalapeños. 🙂 Sounds yummy!

      Reply
  14. Audrey says

    Posted on 12/24 at 6:04 pm

    Do you need to pre heat the cast iron before putting the biscuits in there?

    Reply
    • Madeline says

      Posted on 12/26 at 1:21 pm

      Hi Audrey! Not necessary. Just arrange the biscuits in the pan and then place them in the oven.

      Reply
  15. Jack Blease says

    Posted on 12/30 at 7:23 am

    Great

    ★★★★★

    Reply
  16. Bonnie Taylor says

    Posted on 1/15 at 9:11 pm

    Excellent skillet biscuits. Used Vermont Creamery cultured butter with 82% butterfat (found it at Kroger) + buttermilk instead of whole milk. I find it much easier to cut the frozen butter into small pieces with a chef knife (rather than using a grater) and I do this first, then chill the cut butter while preparing other ingredients. No need to fold and refold the dough like other recipes. Using a 12″ skillet, this recipe made 9 flaky biscuits 3″ wide and 1.5″ high, nicely crusted top and bottom (just like the pictures Madeline posted!). They were delicious.

    ★★★★★

    Reply
    • Madeline says

      Posted on 1/16 at 2:00 pm

      Thanks, Bonnie!

      Reply

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