Cooking with iron skillets is such a pleasure. If you've never tried baking with an iron skillet - you really should give it a try. You won't look back, I promise! And plus, cleanup is always a breeze with a properly seasoned iron skillet -- you just rinse out with water (seldom is soap needed), and after drying, spread a little bit of grease over the inside of the skillet (butter works fine), and your skillet is ready to be used again.
I wanted to share this simple recipe today, and I promise you this has to be the best biscuits you will ever eat. The original recipe calls for buttermilk, which you can use if you have it on hand. However, I seldom have buttermilk on hand, and one day I substituted vinegar in the milk and found it worked amazing. So, that has been the way I've done it ever since. This way I can make a batch of these super simple, incredibly soft and tender biscuits in a matter of minutes, and cleanup is a breeze too.
2 cups flour
1 tbsp white sugar
1 tbsp baking powder
1 tsp salt
1/4 cup butter, cubed
1 tsp vinegar
1 cup milk
Preheat oven to 450. Add vinegar to measuring cup, and pour in milk. Let sit while you mix the dry ingredients. Mix flour, sugar, baking powder, and salt together. Add in cubed butter, and mix together until mixture is in small pea sizes. Make a well in the center of the flour mixture, and pour in milk/vinegar mixture. Mix gently until dough forms a ball. Drop onto floured surface. Pat into a 1-1/2" thick circle. Cut out biscuits using biscuit cutter (mine is 3"). Grease 10" iron skillet with butter. (Note you can adjust the biscuits to fit whatever size iron skillet you have). Place in 450 oven, and bake 15-16 minutes, or until lightly browned on top. Serve warm.
TIP: If you want to reheat day-old biscuits, preheat oven to 350, and moisten biscuits with some water (just a quick dip under running water), and place in oven until warmed, about 5 minutes or so. The biscuits will taste like they were baked fresh!
I wanted to share this simple recipe today, and I promise you this has to be the best biscuits you will ever eat. The original recipe calls for buttermilk, which you can use if you have it on hand. However, I seldom have buttermilk on hand, and one day I substituted vinegar in the milk and found it worked amazing. So, that has been the way I've done it ever since. This way I can make a batch of these super simple, incredibly soft and tender biscuits in a matter of minutes, and cleanup is a breeze too.
IRON SKILLET BISCUITS
2 cups flour
1 tbsp white sugar
1 tbsp baking powder
1 tsp salt
1/4 cup butter, cubed
1 tsp vinegar
1 cup milk
Preheat oven to 450. Add vinegar to measuring cup, and pour in milk. Let sit while you mix the dry ingredients. Mix flour, sugar, baking powder, and salt together. Add in cubed butter, and mix together until mixture is in small pea sizes. Make a well in the center of the flour mixture, and pour in milk/vinegar mixture. Mix gently until dough forms a ball. Drop onto floured surface. Pat into a 1-1/2" thick circle. Cut out biscuits using biscuit cutter (mine is 3"). Grease 10" iron skillet with butter. (Note you can adjust the biscuits to fit whatever size iron skillet you have). Place in 450 oven, and bake 15-16 minutes, or until lightly browned on top. Serve warm.
TIP: If you want to reheat day-old biscuits, preheat oven to 350, and moisten biscuits with some water (just a quick dip under running water), and place in oven until warmed, about 5 minutes or so. The biscuits will taste like they were baked fresh!
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These biscuits sound very easy to make but I've never used my old cast iron skillet before. I should try it right? Thanks for your visit to my blog. I noticed your dog (the white and black one) in your previous post and she looks so much like our son's dog except for her head. Marshall is a Husky/yellow lab cross and is 14 years old. His ears are floppy but his markings are so similar to your dog. Have a nice week ahead.
ReplyDeleteIron skillets really are wonderful. I enjoy cooking with them. Some people don't like them because they are so heavy, I think. I do think they add a special "something" to whatever you cook them in! Maybe rustic appeal? LOL.
DeleteOur dog Annie is a husky/German shepherd mix. So you are right in seeing the husky in her, and looking similar to your son's dog!
Appreciate your visit, and hope you are staying warm and cozy :)
I just copied this recipe down. I "loaned" my cast iron skillet and never got it back....I really should get another -there is really nothing like them in the world. Hubby actually cooked breakfast yesterday! That was like the 4th time in 40 years of marriage! (showing off for all the kids staying here)....lol xo Diana
ReplyDeleteHaha, yes, you may just have to find another one. I love all the ones I have. I cook whole meals in them. How awesome that you got breakfast cooked for you this weekend, of course, even if he was showing off ... you still got a good breakfast, lol! Appreciate your visit and comments as always Diana!
DeleteOh, yummy!!! This looks wonderful! This is one of our favorite "big" breakfasts, too. :) We love biscuits and gravy and scrambled eggs...oh, my, you are making me hungry!! LOL!! I also love to serve it with some sort of tomatoes....either fresh tomato slices or salsa or rotel tomatoes. My Dad always ate tomatoes with his gravy. It is delicious to smother the tomatoes, whatever form you choose to serve them in, with the gravy and some extra salt. A dear friend of ours makes tomato gravy, too...I haven't tried her recipe, but I imagine it would be good. So very thankful for this post and recipe, and I have never heard of the tip to make the biscuits taste fresh-baked. That is just wonderful! They are not so good if you re-heat them in the microwave. So grateful to you for sharing this. Sending you big hugs!
ReplyDeleteYou know, my husband's mother makes red eye gravy, or another name for tomato gravy, and my husband loves it. I have made it a couple of times, but always go back to the bacon gravy, it seems, lol! I love fresh tomatoes though, and especially diced and scrambled with egg - that is what we did for breakfast this morning, lol! It is wonderful to hear about your dad and how he liked his gravy and tomatoes! Indeed, I was happy to find the trick of moistening day old bread and then heating it in the oven really makes it taste fresh again! I hope you have had a wonderful day, and praying the Lord continues to bless you dear friend!
DeleteSounds too good to be eaten!!!! Our tradition is Sunday dinner for our kids, grandkids and any extended family that wants to come at 4:30. We love it.
ReplyDeleteWe are looking for our first snow this week here in Southeastern Idaho.
Hi Bill! Nice to meet you, and appreciate you taking time to comment! A Sunday dinner is a wonderful tradition - it is great that your family can all come and be together over dinner! Anytime families gather on a regular basis is special indeed.... and have fun with your first snow... ours didn't last long :) Thanks again for visiting, and may the Lord bless you and your family :)
DeleteMy hubby cooks in an iron skillet. It does ,ale a difference you're right! I am a biscuit junkie. I pinned your recipe. What does the vinegar do? I am not a chef at all!
ReplyDeleteThe vinegar curdles the milk, turning it into faux-buttermilk, and also helps with the leavening process I think, as the biscuits are incredibly tender and light. These biscuits can be baked in any pan, but they have an extra special touch to them when made in an iron skillet :)
DeleteAh! Thank you for the chemistry cooking lesson. I just like to know these things! I showed my husband the recipe (the real cook in our house) and he has his iron skillet at the ready for Thanksgiving day. Of course, being the biscuit lover I am, I told him that he might want to "test it out" sooner. ;)
DeleteHi there, your breakfast reminds me of many that we got in Tennessee while visiting family. I would have to tweak it with gluten free flower. I have to admit that while I grew up in a home that used cast iron skillets, as many times as I've tried seasoning one ot two, I always ended up giving them to my daughter because I never got them seasoned. Thanks for sharing your recipe and tips.
ReplyDeleteHugs, Noreen
Iron skillets are a wonderful addition to the kitchen, but some people don't like them because they are so heavy, and/or have problems with the seasoning. I think the best way to keep them seasoned is to always dry and then regrease them after use, if possible. But these biscuits don't have to be made in an iron skillet - I've made them on regular baking pans as well. And I haven't tried gluten free flour with this recipe, but I suppose you could always experiment! Have a blessed and wonderful day, appreciate your visit :)
DeleteI love cooking with an iron skillet! It heats evenly and is so easy to clean. Thank you for the biscuit recipe. I will certainly try it soon!
ReplyDeleteIt's a great biscuit recipe baked in an iron skillet, or a regular baking pan, but the iron skillet seems to take it up a notch, I think! I agree, iron skillets are wonderful to cook with! :)
DeleteYour biscuits look just wonderful! I haven't made biscuits in my iron skillet but I do bake my corn bread in it. You're right, the skillet is very easy to keep. I don't use mine enough actually. I must try those biscuits. I never use buttermilk either. It's easier just to add vinegar to plain milk. Thanks so much for sharing and have a lovely week.
ReplyDeleteAutumn blessings,
Sandi
Vinegar added to milk is a great substitute for buttermilk, and it is a pretty nifty trick! The biscuits can be cooked in a regular baking pan, but I do think that the iron skillet makes them extra special :) It's always a joy to visit your blog, and I appreciate your visit here today :) Have a wonderful day!
DeleteThose biscuits look so very delicious! Sure sounded like a yummy breakfast that you enjoyed together!
ReplyDeleteIt is always wonderful to visit around good food on a relaxing Saturday morning! Appreciate your visit today, and hope your day is a special one :)
DeleteI love using my cast iron skillet. And mmm . . . those biscuits look so good. I will have to try your recipe. Love biscuits with butter and jam :)
ReplyDeleteThanks for your visit to my blog. It's nice to "meet" you. Deborah
It is always nice to meet a new friend in "blogland" indeed! I enjoyed my visit to your site, and plan to stop by again soon. You can make these biscuits in a regular pan, but my family and I think they are just taken up a notch cooked in the iron skillet :) Have a wonderful blessed day!
DeleteYes, I love them too. I use them to cook just about everything in. I even have a 4" skillet that is perfect for scrambled eggs (shown in the picture above). You don't need to bake the biscuits in the iron skillet, they cook just fine on a regular baking sheet too! Have a blessed and wonderful day :)
ReplyDeleteWhat a wonderful post! I love using my iron skillets on the cookstove...as you said, there is nothing like it! These biscuits look amazing...I make a lot of biscuits but have never tried them in a skillet! Looks like this is the recipe for my "men folk" after hunting this week! My husband loves retoasted buscuits with homemade strawberry jam!
ReplyDeleteThanks for sharing!
Sweet blessings,
Laura
Oh homemade strawberry jam - we do share kindred spirits across the miles! My family prefers homemade strawberry jam above all other jams and jellies! The biscuits are a wonderful recipe and they don't have to be made in an iron skillet, you can use a regular pan, but the iron skillet just takes it up a notch, we think! I hope your men folks had a successful hunting week! We just put a buck into our freezer, and have been enjoying the fresh venison! Have a wonderful and blessed day :)
DeleteI plan to make these in the next few days. My husband LOVES cast iron and I have several nice vintage skillets. If you take care of them they last forever! He will be pleased that I found this recipe.
ReplyDeleteIron skillets really can last forever, which is pretty amazing. My MIL gave me several of hers, and I think they came from someone who had had them for years, and they are still in great condition! You can make these biscuits in a regular pan, but they really do taste pretty awesome cooked in the iron skillet! I appreciate your visit, and hope you have a blessed day :)
DeleteI love biscuits and gravy and breakfast!!! My mother's iron skillet is one of those "missing in action" pieces that I often wonder what happened to it!
ReplyDeleteOh, i hate to hear that your mother's iron skillet is missing! Indeed, there is something wonderful about iron skillets, and food just tastes better cooked in one, I think! Hope you can find an iron skillet that will work for you :) Appreciate your visit!
DeleteOh my gosh, I would LOVE to have this breakfast! Not to mention the wonderful slow pace, and conversation.
ReplyDeleteI have used an iron skillet before, but it was kind of a disaster. Everything seemed to stick to it! I think I didn't season it. That's probably why. I know they distribute the heat evenly and last forever...hmm. Might be time to try and find it again.
Wish I had a biscuit to munch while looking :)
Ceil
Yes, once they are seasoned properly, they work amazing. It is not hard to season an iron skillet at all, and once it is done, cleanup really does become a breeze, and food just tastes better, I think!
DeleteIndeed, a relaxed time around the dinner table is always special, along with a big breakfast - it keeps us through most of the day, and I usually only cook two meals, which is nice!
I would sure love to share a biscuit to munch, if such a cyber-biscuit munch was available, lol! Appreciate your visit, and sweet comments... hope you had a wonderful day :)
I love biscuits....I would rather eat home made bread than dessert! I haven't made mine in a cast iron skillet in a long time! It's time! Enjoy your week! Hugs, Diane
ReplyDeleteHaha, oh yes, me too! Nothing compares to the taste of fresh bread or biscuits right out of the oven. These biscuits can also be cooked in a regular pan, but baking them in an iron skillet takes them up a notch, we think! Appreciate your visit, and hope your week is going wonderful as well :)
DeleteThis biscuits looks fantastic and I pinned them immediately!
ReplyDeleteI love the pictures of your snow. It was magical, especially with your pups playing in it :)
xo,
rue
Awesome. It is an incredible recipe, and doesn't need to be made in an iron skillet, any regular baking pan will work, but they do taste better (I think) in an iron skillet :)
DeleteWe got another touch of snow today,but it melted pretty quickly too. One of these times it will be here to stay, lol. We are getting broken in gently, which is good I guess!
Hope your day was wonderful :)
Had to let you know that I sent my daughter the link to this recipe. She had planned to make biscuits to serve with chicken soup for supper last night, and I know she loves to use her iron skillets, so thought she might like to try this. Here's what she emailed me last night:
ReplyDelete"Tried them tonight...yummy!!! They actually reminded me a lot of Cracker Barrel biscuits! My medium size skillet is 9" so I only got 7 biscuits out of the dough, but that was okay. Another time I might double the recipe and use my big skillet. Thanks for the recipe--definitely a keeper, and I liked the minimal ingredients!"
WOW! Thanks so much for responding back and letting me know how they worked out for your daughter! I think it is a keeper too - I've tried many biscuit recipes through the years - we are a biscuits and gravy kind of family, and once I found this recipe, it has been my go-to! And then of course, the iron skillet just makes it even better. I'm glad your daughter enjoyed the recipe, and yes, if you are cooking for more then 4-5 people, you would want to double the recipe. Most people can't eat just one, lol!
DeleteThanks for taking the time to come back here and share your daughter's email, it is much appreciated! I hope you have had a wonderful and blessed day :)
Now I just had to come back again and tell you that I tried this recipe myself, for supper tonight. My hubby LOVED them. They really do taste a lot like Cracker Barrel biscuits. I used an 8-inch square enamel pan that I have and I used real buttermilk because I had some on hand. Delicious! Thanks again so much for sharing this recipe.
DeleteOh yummy...these look so good. There is nothing like a good biscuit! I've got this copied and will be trying these soon...I love cooking in cast iron!
ReplyDeleteHave a delightful week!
Hugs, Amy
Oh they truly are remarkable. I have made lots of biscuit recipes through the years, and this one is about the best! And you don't have to cook in an iron skillet - they can be baked on a regular baking pan, but the iron skillet does add that special touch to them :) I love my iron skillets so much too. :)
DeleteHope your week is going well too - did you get any of that snow that passed over CO? We got some flakes this morning, but they melted quickly. I guess we are just getting slowly introduced to winter, which is pretty nice :)
Oh yummy...these look so good. There is nothing like a good biscuit! I've got this copied and will be trying these soon...I love cooking in cast iron!
ReplyDeleteHave a delightful week!
Hugs, Amy
Your biscuits look delicious! We have finally begun using our iron skillet and I am very excited to start dipping into recipes like these :)
ReplyDeleteThank you for linking with the Art of Home-Making Mondays!
It is wonderful to find ways to use your iron skillets for sure! I am thinking about trying to make pizza in one soon! Maybe you could do a link-up party for iron skillets, that would be fun :) Hope you are having a wonderful day JES, as always your visits are appreciated!
DeleteI've tried so many biscuit recipes lately and i think i have found the best so far...The cast iron always does a great job...Thank you so much.
ReplyDeleteJust discovered your blog. I have a smaller, 7" iron skillet, so I will try splitting your biscuit recipe in half and see how it turns out. It sounds delicious, and I do love biscuits, esp. homemade.
ReplyDeleteI have copied your recipe! I can’t wait to try! Thank you for your beautiful blog!
ReplyDeleteNancy
@nance_endless_summer
I would make these today, but I'll have to wait for the snow to stop so I can get out to buy milk. I have several old cast iron skillets. They're wonderful! Thanks for the recipe!!
ReplyDeleteI'm going to try to make these tomorrow!
ReplyDelete