Iron Skillet Buttermilk Biscuits

Linda Faye Lober


Close as I can get to the way that Momma made Biscuits in Talladega.
She always had a special bowl just for Biscuits.
I liked it when she cooked Fried Bologna and Put a Sharp Cheddar Cheese Slice in the middle and served them for Breakfast.
We were poor, we just didn't know it!


★★★★★ 2 votes

4-8 people
10 Min
10 Min


  • 2 c
    gold medal self rising flour
  • 2 Tbsp
    clabber baking powder
  • 1/2 tsp
  • 2 tsp
    sugar (optional)
  • 1/2 c
    crisco (regular)
  • 2/3 c

How to Make Iron Skillet Buttermilk Biscuits


  1. Sift together dry ingredients, flour , baking powder, salt,(sugar optional), in a large bowl.
    Reserve 1/4 cup for rolling dough on counter.
  2. After Dry Ingredients are sifted, make a well in the center of the flour mixture.
    Start incorporating the Crisco and Milk until blended.
    Use your hands (take off rings first). Then when all are blended add flour.
  4. Spread reserved flour on counter and spread into about a 12 inch rectangle.
    Dump bowl of biscuits on the floured surface. Gently knead and hand roll into a twelve inch circle.
    Cut with biscuit cutter or top of clean glass.
    You can also, pinch off the biscuits from the bowl and roll in palm of your hands.
    This is the way that Momma did them.
    Personal Preference.
  5. Make sure that you have already heated your oven to 450 degrees.
    Use Real Butter to Grease the Inside of your Iron Skillet really well.
  6. Place the finished biscuit dough into the iron skillet, crowded together.
    Should make at least 10 nice sized biscuits.
    I butter tops of Biscuits one they are removed from the oven.
    Let them rest for 1 minute and then serve on platter or plate.
  7. Serve with Apple butter and or Jelly, or just slather with butter and top with honey.

    Fix you a pan of sausage gravy, they are a staple dish around here.

    Enjoy! Happy Cooking

Printable Recipe Card

About Iron Skillet Buttermilk Biscuits

Course/Dish: Biscuits
Main Ingredient: Bread
Regional Style: American

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