I love making fresh Skillet Buttermilk Biscuits for dinner! This homemade buttermilk biscuits recipe is so easy there is no reason you shouldn’t make them for your family, too! These flaky layers of deliciousness take less than 45 minutes from start to finish!
Suppose you are looking for another great side dish to pair with dinner; look no further than this amazing Mustard Grilled Onions recipe. The perfect compliment to anything grilled! Or maybe you are looking for a great dish to serve with these superlative biscuits. If so, you need to whip up a pot of these Smoked Baked Beans. The biscuits are perfect for dipping into a saucy bowl of these delicious beans!
These fluffy biscuits are a little like a flaky pastry, and yet different. With the addition of the cheddar cheese, these biscuits are incredible!
HELPFUL ITEMS FOR THIS RECIPE
WHAT DO YOU NEED TO MAKE Skillet Buttermilk Biscuits?
Using simple ingredients you would use in baking, you can create these wonderful bites of heaven!
INGREDIENTS
- All-purpose flour – This is a basic flour used for baking and one that most of us have on hand.
- Baking powder – This is used as a leavening agent to help the biscuits to rise.
- Granulated sugar – This recipe uses regular granulated sugar. I would avoid using brown sugar or light brown sugar in this recipe.
- Kosher Salt – Always use Kosher salt when cooking.
- Baking Soda – Check the expiration date on your baking soda; older products will give you a poor final result.
- Butter – For this recipe, you will want your butter frozen. You can grate frozen butter easily, and with butter dispersed through your biscuits, you will get a gorgeous, flaky result.
- Cheddar Cheese – I like to use sharp cheddar; it has more flavor than medium or mild cheddar. Do not use American cheese in this recipe.
- Buttermilk – Adds that special tang to your biscuits. To make your own: mix 1 cup of milk and 1 Tbsp of lemon juice or vinegar. Let the mixture stand for 10 minutes.
- Milk and/or butter – You will need extra butter to grease the skillet and milk or butter to brush on top of the biscuits.
HOW TO MAKe Skillet Buttermilk Biscuits
Preheat your grill to 450 degrees F. You want it set up to cook the biscuits using indirect heat. Have the heat on one side of your grill but not on the other side.
Generously butter a 10-inch round cast iron skillet and set it aside. In a large bowl, combine the flour, baking powder, sugar, Kosher salt, and baking soda.
Using a box grater, grate the frozen butter and sharp cheddar cheese. Add both the butter and cheese to the flour mixture and gently stir to combine.
Add the buttermilk and stir using a wooden spoon or spatula until a soft dough forms. Turn the dough out onto a lightly floured surface and gently knead the dough until it just comes together. Don’t knead it more than necessary.
Using your hands or a rolling pin, shape the dough into a circle approximately 1 1/4 – 1 1/2 inches thick. Using a 3 1/4 inch pastry or biscuit cutter (a large mouth glass works, too!), cut 6 biscuits and place them in the prepared cast iron skillet.
Brush the tops of the biscuits with a little melted butter or milk; this helps them brown and not dry out. You can also brush them with butter after they are cooked. This is optional but does add to the flavor and the appearance of the biscuits.
Baking the biscuits
Once you have the biscuits cut, place them in the prepared skillet and brush them with butter or milk. Now it’s time to get them on the grill.
Place the cast iron skillet on the side of the grill away from the heat source and close the lid. Allow to bake for 22 – 30 minutes. You want to turn the skillet once or twice while the biscuits are baking to ensure they cook evenly.
If the tops of the biscuits seem to be getting a little too dark, you can cover the skillet with foil for the last 5 – 7 minutes. You want to make sure that the biscuits are cooked through.
The biscuits should be tall, light, and flaky. Remove from the grill and brush with melted butter if you like. Allow them to cool slightly in the skillet before removing them. I like to serve them warm with butter, so the butter melts when you spread it on.
PRO TIPS
- Make sure your butter is frozen before you grate it. It will be easier to grate and will help make your biscuits light and flaky.
- Don’t overwork your dough. You only want to knead it 3 – 4 times so that it just comes together. If you overwork it, your biscuits will not rise and won’t be light and flaky.
- Do not forget to use an oven mitt or other heat-resistant glove when handling the skillet on the grill.
Pin it HERE!!
Pin it HERE!!
Skillet Buttermilk Biscuits
Ingredients
- 3 cups AP flour
- 1 Tbsp baking powder
- 1 1/2 tsp sugar
- 3/4 tsp Kosher salt
- 3/4 tsp baking soda
- 1/2 cup butter frozen, grated
- 1/2 cup sharp cheddar cheese grated
- 1 1/2 cups buttermilk
- 1 Tbsp Butter for greasing the skillet
- 1 Tbsp Milk or melted butter for brushing the tops of the biscuits
Instructions
- Preheat your grill to 450 degrees F. Set it up so that you are able to cook using the indirect method. You want half the grill to have heat under the grates, and the other half of the grill does not have heat under the grates.
- Generously butter a 10-inch round cast iron skillet and set aside.
- In a large bowl, combine the flour, baking powder, sugar, Kosher salt, and baking soda.
- Using the large holes of a box grater, grate the frozen butter and sharp cheddar cheese.
- Add both the butter and the cheese to the flour mixture and gently stir to combine.
- Add the buttermilk and stir using a spatula or wooden spoon until a soft dough forms.
- Turn the dough out onto a lightly floured work surface and gently knead the dough 3 – 4 times until it comes together. Don’t knead the dough more than necessary.
- Using your hands or a rolling pin, shape the dough into a circle approximately 1 1/4 – 1 1/2 inches thick. Using a 3 ¼ inch biscuit cutter (a large glass or coffee mug works), cut out 6 biscuits and place them in the prepared cast iron skillet. Note: you may have to pull the dough together again to cut all six biscuits.
- Brush the tops of the biscuits with milk or butter before you put them on the grill to cook. You can also brush them with butter afterward for added richness.
- Once the grill is preheated to 450 degrees F., place the cast iron skillet on the cool side of the grill and close the lid.
- Allow to cook using indirect cooking method for 22 – 30 minutes, turning the skillet to ensure even cooking. If the tops of the biscuits seem to be getting too dark, cover the skillet with foil for the last 5 -7 minutes and continue to cook until the biscuits are cooked through.
- Remove from the grill using an oven mitt. Brush with melted butter (optional) and allow to cool slightly in the skillet.
- Serve warm with butter.
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