Baking biscuits in a cast iron skillet is easy to do and gives the biscuits a wonderful crunchy bottom. I love these cheddar biscuits as a snack or served with any breakfast/brunch spread!
2 1/2 cups all-purpose flour
1/2 cup butter, cubed
1 tablespoon baking powder
1 teaspoon kosher salt
1/4 teaspoon baking soda
1 cup sharp cheddar cheese
1 1/4 cups buttermilk (or whole milk)
Melted butter, for brushing
- Preheat oven to 450˚F. In a large bowl, stir together flour, baking powder, baking soda, and salt. Use a pastry cutter, fork, or clean hands to work cold, cubed butter into the flour mix. Keep cutting in the butter until it’s in pea-sized pieces.
- Add grated cheese to the flour mix and work it in.
- Finally, stir in buttermilk or milk and stir the dough together until it holds its shape.
- Turn dough out onto a lightly floured surface and knead it a few times. Then roll it out to about 3/4-inch height and cut your biscuits to any shape you would like.
- Transfer the cut biscuits to a lightly oiled or buttered cast iron skillet. It’s okay if the biscuits touch in spots.
- Brush the biscuits with melted butter and bake them at 450˚F for 18-20 minutes until they are golden brown on top.
- Let biscuits cool slightly before serving. They are best slightly warm though.
Keep leftover biscuits in an airtight container for 3-4 days.