These biscuits are everything you want on a slow morning—flaky, buttery, golden, and made right in a cast iron skillet. They come together fast, but taste like you spent all morning baking. Whether you slather them in gravy or swipe on a bit of jelly, they’re pretty much perfect. Comfort food doesn’t get easier (or better) than this.
My Favorite Cast Iron Breakfast Biscuits
Description
Flaky, buttery breakfast biscuits baked to golden perfection in a cast iron skillet. Quick to make, endlessly versatile, and perfect with sweet or savory toppings.
Ingredients
Instructions
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Preheat Oven
Preheat oven to 420°F
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Mix Your Dry Ingredients
In a large bowl, whisk together 2 cups flour, 2 TBS of sugar, 4 tsp of baking powder baking powder, and 1/2 teaspoon salt.
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Mix Wet Ingredients
Add 1 cup milk and 1 egg. Stir until just combined. The dough should be soft and sticky.
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Cut In Butter
Cut the cold butter into small cubes, about 1/4 inch each, and add them to the dough. Use a pastry cutter or two knives to gently cut the butter into the dough, working until the butter is in small, pea-sized pieces. Be careful not to overmix—it's okay to have small chunks of butter throughout the dough.
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Prepare the Dough
Lightly flour a clean surface, like your counter or a cutting board, so the dough doesn’t stick. Gently turn the dough out onto the surface, and sprinkle a little more flour on top. With your hands, gently press the dough down until it’s about 1/2 inch thick. Be gentle—don’t press too hard or mix too much, or the biscuits will be tough.
Now, take a cup that’s about 2 inches wide, and press it down into the dough to cut out your biscuit shapes. Don’t twist the cup—just press straight down. Keep cutting until all the dough is used, then gather up any leftover dough, press it back together, and cut out the rest of the biscuits.
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Bake
Place the biscuits in a cast iron skillet (or a baking dish if you don’t have a skillet). In a cast iron skillet, you can have the biscuits touching each other for a soft side. If you're using a baking sheet, make sure to space them about 2 inches apart.
Bake at 420°F for 20 minutes, or until the tops of the biscuits are a light golden brown and the inside is fully cooked through. Keep an eye on them toward the end, and if you’re unsure, you can gently break one open to check that it’s cooked all the way.
