These are the BEST Skillet Biscuits! They are a tender buttermilk biscuit, with a crispy, salted butter edge. Top them with honey butter, for an extra delicious treat. BUT be prepared to get asked to make these over and over again.
A few weeks ago I visited Asheville, NC and had the best biscuits ever ever. I had breakfast at the famous and highly recommended Biscuit Head restaurant. It did NOT disappoint. I was so incredibly in love with what I ordered (a Mimosa Fried Chicken Biscuit with Sriracha slaw) that I knew I had to try and recreate the biscuits as soon as I got home. They were huge, fluffy and almost everything I want in a biscuit. The only thing that was missing, in my opinion, was the salty edge. I think they must use unsalted butter in their biscuits, which is totally fine…but you know how I am with my salted butter.
I played a round with the recipe a bit, and I think I nailed it. Actually I know I did.
And I highly recommend making these in a cast iron skillet. That crunchy edge the skillet gives is hard to duplicate.
MY OTHER RECIPES
Not only are these buttermilk biscuits some of the best you will ever make, they are SO so good! I have a fantastic biscuit recipe in my book, and a yeast biscuit here on my site called Angel Biscuits… but they are different types of biscuit. They are layered and flaky and tall…These are a quick, “drop” style biscuit. Of course I love both styles, but now that I have made these, I think I am a convert. I just love this recipe so much.
You mix cold butter into your dry ingredients. Do it quickly with your hands for ease, but not too long the butter warms up too much.
I will mention that you use a mix of cake flour and all purpose in this recipe. It really does make a difference in the tenderness of the biscuit. You CAN use all all purpose flour in a pinch, but if you really want them to be everything they SHOULD be, use the cake flour too.
Then add in cold buttermilk…
And just give it a quick mix with a wooden spoon.
Scoop out the dough and place it in a heavily buttered skillet.
This isn’t health food, folks.
Then yes, more butter. Brush it on top and give into the perfection that is about to be.
While those are baking mix up some quick honey butter. It’s totally worth it.
And then give your warm biscuits a bath in that glorious butter. Not that they need it. But they do.
I am telling you, these are so so so so SO good, and will quickly become a family favorite.
- 1 1/2 cups all purpose flour
- 1 1/2 cups cake flour
- 1 tablespoon baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon kosher salt
- 3/4 cup cold salted butter, cubed
- 1 1/4 cups cold buttermilk
- 4 tablespoons salted butter, melted
- 1/2 cup butter, room temperature
- 3 tablespoons honey
- 1/2 teaspoon vanilla
- Preheat oven to 450°F. Grease a 9- inch cast iron skillet liberally with butter. Set aside.
- In a large bowl whisk together both flours, baking powder, baking soda, and salt. Add in the cold butter and quickly work the butter into the flour until it forms a coarse meal.
- Stir in the buttermilk until dough forms.
- Scoop out the into 1/2 cup portions and drop into the prepared skillet. Dough can touch in the pan. Brush the dough with half of the melted butter, reserving the remaining.
- Bake for 20-25 minutes until lightly golden.
- Remove from the oven and brush with the remaining butter.
- To prepare the honey butter, combine the 1/2 cup butter, honey, and vanilla in mixing bowl. Using the whisk attachment, mix on medium speed until combined and smooth.
- Serve biscuits warm with honey butter.
Store airtight for up to 3 days. To reheat place in a warmed oven for 5-6 mites to heat up.
Store honey butter airtight, refrigerated, for up to 7 days.