How to Make: Cast Iron Buttermilk Biscuits

August 22, 2014 Updated: August 22, 2014

This recipe can be done in an open fire pit while you’re camping, or simply at home in the oven.


1-1/2 (80 g) cups flour 
3/4 cup (170 g) buttermilk
1/2 stick (57 g) cold butter, cubed
1/4 cup (47 g) cold vegetable shortening, cubed
8 tsp (24 g) dry milk
1/2 TBS (6g) sugar
2-1/2 tsp (14 g) baking powder
1 tsp (3 g) cream of tartar
1/2 tsp (3 g) salt

1. In a large bowl, mix all the dry ingredients. With a pastry cutter, cut in the butter and vegetable shortening into the flour mixture.

2. Pour in the buttermilk. Mix well. Pat and flatten dough into 1-inch thick. Cut with a biscuit cutter or a glass.

3. In a cast iron skillet, arrange the biscuits in circle. Bake at 475ºF for 12-15 minutes, or until golden brown.
*** If you’re baking in an open fire pit, cover the cast iron pan with a lid, and place charcoals on top of the lid. You DO NOT need lid when baking in the OVEN. ***

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