Print

Cast Iron Skillet Biscuits

Baked skillet biscuits in a cast iron skillet on a white and blue dish towel on a wooden table.
Print Recipe

Warm and savory vegan buttermilk biscuits made in a cast iron skillet make the perfect breakfast or brunch to feed a crowd!

Ingredients

Scale
  • 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

  1. Preheat the oven to 400°F and "butter" a 12 inch cast iron skillet.
  2. 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.
  3. In a large bowl, mix together 5 cups flour, 4 teaspoons sugar, 2 Tablespoons baking powder, 1½ teaspoons salt, and 1½ teaspoons baking soda.
  4. 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.
  5. Pour the non-dairy buttermilk into the flour mixture ½ cup at a time, stirring after each addition.
  6. 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.
  7. 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.
  8. 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.
  9. Bake for 25-30 minutes until the tops are golden brown.

Find it online: https://mylifeafterdairy.com/skillet-biscuits/