Cast Iron Buttermilk Biscuits


  • 1/2 cup cold butter, divided
  • 1 1/3 cups buttermilk
  • 2 eggs
  • 4 cups all-purpose flour
  • 5 teaspoons baking powder
  • 1 teaspoon cream of tartar
  • 1 teaspoon salt


Preheat oven to 425 degrees F (220 degrees C). Place 1 tablespoon butter in two 10-inch cast iron skillets.

Place skillets in the preheated oven to heat up and melt butter, 5 to 10 minutes.

Mix buttermilk and eggs together in a small bowl.

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Combine flour, baking powder, cream of tartar, and salt in a large bowl. Rub in remaining 6 tablespoons butter with your fingers until mixture is crumbly. Gently stir in buttermilk mixture until dough just starts to come together.

Turn dough out onto a lightly floured work surface. Pat into a rectangle about 1/2 inch thick. Cut dough into 24 biscuits.

Remove skillets from the oven. Arrange 12 biscuits side-by-side in each, their edges touching.

Return skillets to the oven and bake until biscuits are puffed and lightly browned, 15 to 20 minutes.