Cast Iron Skillet Biscuits
Last Updated on October 18, 2023 by Annie
Warm, flaky, dairy-free cast iron skillet biscuits make the perfect breakfast or brunch recipe! This vegan recipe makes golden, melt-in-your-mouth biscuits in the cast iron skillet in under an hour.
Ah biscuits, for those of you who know me, these are my JAM. I could make and consume biscuits everyday of the week. I love their soft yet flakey texture, how they seem to melt in your mouth, and how they get melty vegan butter all in their little pockets. They just might be the perfect way to begin each day.
The problem with making and eating biscuits everyday (aside from the dishes, the time, and of course the lack of additional morning nutrition) is that there just aren’t enough people in this house to eat them all. Thus leaving my husband and I the daunting task of consuming a small army of biscuits all on our own.
This is why I believe biscuits (especially these cast iron skillet biscuits) are the perfect recipe for a weekend brunch, holiday breakfast, or when you have company over because they feed a crowd.
Why We LOVE Cast Iron Skillet Biscuits
Some of the main reasons we love to make these biscuits in a cast iron skillet include:
- Vegan recipe– This simple dairy-free and vegan skillet biscuit recipe is inclusive to many dietary restrictions and diets.
- Feed a crowd– Yielding 16 beautiful and golden biscuits, this cast iron skillet recipe for vegan biscuits is perfect for feeding the masses.
- Pantry staple recipe– Made from many ingredients your dairy-free kitchen already has on hand, this is an easy recipe to whip up in a moment’s notice.
Vegan Changes to Buttermilk Biscuits
There are two main changes you will want to note for this vegan recipe.
- Plant-Based Butter– I use a chilled vegan butter like Country Crock’s Plant-Based Butter sticks in this recipe.
- Non-Dairy Buttermilk– A mixture of non-dairy milk and apple cider vinegar makes the vegan buttermilk used in these biscuits.
How to Make Cast Iron Skillet Biscuits
Ingredients You’ll Need
- Vegan Buttermilk– Made by mixing non-dairy milk with apple cider vinegar.
- Dry Ingredients– A mix of flour, sugar, salt, baking powder, and baking soda.
- Plant Based Butter– A cold, vegan butter cut into 1-inch cubes makes these biscuits extra flaky.
Step-By-Step Directions for Biscuits in a Cast Iron Skillet
- Prepare for baking: Preheat the oven to 400 F and lightly “butter” a 12 inch cast-iron skillet.
- Make a non-dairy buttermilk by mixing plant-based milk with apple cider vinegar and allow 5-10 minutes to rest.
- Mix dry ingredients: In a large bowl, mix together flour, sugar, baking powder, salt, and baking soda.
- Cut the butter into the flour: Next cut the cold vegan butter into small squares and place into the flour mixture. Using a pastry blender, cut the butter into the flour until it is a crumbly mixture.
- Stir in non-dairy buttermilk: With a rubber spatula, stir the buttermilk in 1/2 cup additions and turn the dough to ensure the dough comes together fully.
- Lightly knead the dough: Pour the dough onto a lightly floured surface and knead together lightly. You do not want to over knead the dough but you also want to make sure the dough is not overly dry.
- Cut the dough into 16- 3 inch round biscuits
- To arrange the biscuits in the cast iron skillet:
- Begin by placing 1 biscuit dough in the middle.
- Next fill around the first biscuit with a tight circle of 6 more biscuits.
- The third circle will be made by placing a biscuit between the edge of the pan and the second circle. You will notice a little extra dough and space in the pan.
- Cut the last biscuits in half and place them between the outer biscuits, rounded side in.
- Bake for 25-30 minutes, until lightly golden brown. Remove from oven and enjoy!
Helpful Kitchen Tools
When you decide to whip up a batch of these simple vegan biscuits in a cast iron skillet, here are a few kitchen tools you might find helpful.
- 12-inch Cast Iron Skillet– Used to bake the biscuits in the oven.
- 3-inch Biscuit Cutter– Helpful for cutting the biscuits into the same size.
- Pastry Blender– Best used for cutting the plant-based butter into the flour mixture.
Serving Suggestions
As an avid biscuit maker and eater, here are a few of my favorite ways to indulge in a biscuit:
- Cut it in half, butter it with a plant-based butter and enjoy
- Pour a little honey on your biscuit* (Note- this is not a vegan option)
- Better yet, whip up some vegan cinnamon maple butter and spread it on your biscuit
- Cut your biscuit in half and turn it into a breakfast sandwich with eggs, bacon, and avocado. (also not a vegan option)
- Serve it with jam.
I could keep going but I think y’all get the idea. There are numerous ways to indulge in skillet biscuits, simply pick one and NOM.
What to do with left over vegan biscuits?
GASP! I know!!! How could there be left overs?!?! Because you made a whole mess of biscuits for little ole you. Been there, done that.
- Allow the biscuits to cool completely then store them in a freezer safe container.
- When you are ready for another, simply remove as many as you’d like or need from the freezer allow them a few minutes to thaw on the counter.
- Microwave for 15-20 seconds or return to the oven at 400°F for about 5-7 minutes.
- Note* The microwave is quicker but takes away some of the flakiness of the biscuit.
Pro Tips for Melt-in-your-mouth Biscuits
- Allow the buttermilk time to sit, 5-10 minutes should do just fine.
- Use cold plant-based butter to cut into the flour.
- Use a pastry blender or a fork, not your hands, to cut the butter into the flour.
- Once you cut your biscuits, smoosh the extra dough together to cut another set. Continue re-shaping and cutting until all dough is used.
- DO NOT OVER SQUISH– the more you knead and re-knead the dough the less flaky it becomes (aka those little side numb pieces) while still delicious, they are not as flaky as the middle pieces.
Cast Iron Skillet Recipes to Make Next
Craving more comfort foods from your seasoned cast iron skillet? Here are a few different recipes you might want to bake next.
If you tried this cast iron skillet biscuit recipe feel free to leave a comment below! I would love to hear how it went! Or, snap a picture and share it with me on Instagram by tagging @mylifeafterdairy to share all your life after dairy adventures!
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Cast Iron Skillet Biscuits
Warm and savory vegan buttermilk biscuits made in a cast iron skillet make the perfect breakfast or brunch to feed a crowd!
Ingredients
- 5 cups Flour
- 4 teaspoons Sugar
- 2 Tablespoons Baking Powder
- 1½ teaspoons Salt
- 1½ teaspoons Baking Soda
- 1 cup Vegan butter cold
- 1½ cups Non-dairy Buttermilk
Instructions
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Preheat the oven to 400°F and "butter" a 12 inch cast iron skillet.
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Start by making non-dairy buttermilk. Mix together 1½ cups non-dairy milk with 1½ Tablespoons apple cider vinegar. Allow the mixture to sit for about 5 minutes.
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In a large bowl, mix together 5 cups flour, 4 teaspoons sugar, 2 Tablespoons baking powder, 1½ teaspoons salt, and 1½ teaspoons baking soda.
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Cut 1 cup cold vegan butter into squares and add to the bowl. Using a pastry cutter, cut the butter into the flour mixture until it resembles a crumbly texture.
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Pour the non-dairy buttermilk into the flour mixture ½ cup at a time, stirring after each addition.
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Turn the dough out onto a floured surface and knead roughly 4-5 times until the dough comes together. Flatten into a circle or rectangle about 1 inch thick.
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Using a 3 inch biscuit cutter, cut as many biscuits out as possible before you run out of dough. Then squish together the remaining dough and cut again. Repeat this process until all dough has been cut into biscuits.
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Place the dough into the skillet by placing one in the middle. Making a circle around it with 6 biscuits then making a third circle with an additional 6 biscuits. With your remaining 3 biscuits cut them in half and fill the spaces around the third circle.
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Bake for 25-30 minutes until the tops are golden brown.
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