Old-Fashioned Iron Skillet Buttermilk Biscuits

My iron skillet is one of my most prized kitchen possessions; in fact, it is essential when cooking many old recipes. It’s durable, reliable and more valuable than you can imagine, with mine getting tender loving care.

For early settlers, cast iron cookware was probably the only source of kitchen equipment available.  It was indispensible for stews, soups, frying wild game and best of all for light and tasty biscuits.   

Baking biscuits in an iron skillet ensures they will be soft and flaky with a great crisp bottom.  I can not imagine anyone not savoring hot buttered biscuits, especially with an added touch of honey.  These buttermilk biscuits will be a welcome addition to about any meal!

Old-Fashioned Iron Skillet Buttermilk Biscuits


4 c. flour
3 t. baking soda
1 ¼ t. salt
1/8 c. sugar
2½ cps. buttermilk
½ c. shortening
2 T. butter, melted

Mix ingredients in the order given, stir well.
Turn onto floured surface and work in flour till it can be easily handled. 
Knead dough for 30 seconds.
Heat a small amount of oil in bottom of 12” iron skillet, smearing it around bottom and sides of skillet. 
Pinch off enough dough for the size of biscuits you want.
Place in skillet, leave rounded on top, not flat like canned biscuits.
Baste melted butter on top.
Bake at 375 degrees for about 20 -25 minutes till golden brown on top.


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Good bread is the most fundamentally satisfying of all foods; good bread with fresh butter, the greatest of feasts!
~ James Beard

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We went for Sunday rides in the Model-T when my grandmother didn't visit. My parents liked the orange groves, miles and miles of orange trees always either in blossom or full of oranges. My parents had a picnic basket and a metal chest. In the metal chest were frozen cans of fruit on dry ice, and in the picnic basket were weenie and liverwurst and salami sandwiches, potato chips, bananas and soda-pop. The soda-pop was shifted continually back and forth between the metal box and the picnic basket. It froze quickly, and then had to be thawed.
~ Charles Bukowski, Ham on Rye


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