Making a batch of fresh biscuits is one of my favorite baking projects. These Cast Iron Cheddar Biscuits are easy to toss together and I just love the crunchy crust on the biscuit bottoms!
Biscuits are always one of the recipes I recommend for beginner home cooks. Biscuits are flexible and are good practice for cutting in butter (like pie crust).
While you don’t have to add the cheddar to these, I think it’s a nice touch and adds some good flavor to the biscuits.
- Want to make an easy, savory biscuit? Try these Pumpkin Biscuits with Pecans!
Making the Cheddar Biscuit Dough
I make my biscuits by stirring together flour mixture and then cutting in the butter. You could use a pastry cutter for this or just your clean hands.
You want the butter in pea-sized pieces. Then you can stir in the grated cheddar cheese. About a cup of cheese should do the trick.
Next stir in your liquid (buttermilk is best but whole milk will work also). Stir until the dough just comes together and then turn it out onto a floured surface. Knead the dough a few times and then roll it out into a rectangle.
I just use my hands to press it out – not an actual rolling pin.
You can cut the biscuits to any shape you like, but I went with a medium-sized round cut. I used a 1/2-cup measuring cup as my guide because for some reason I couldn’t find a round cutter. It’s probably packed away with rest of my kitchen gear!
Baking the Biscuits in Cast Iron
To bake the biscuits transfer them to a lightly buttered cast iron skillet. Spread them out a bit but it’s okay if they touch in spots. I like to brush my biscuits with melted butter also.
Bake these cheddar biscuits at 450˚F for 18-20 minutes. They should be golden brown on top and crunchy on the edges!
I love how crunchy the bottoms get thanks to the cast iron!
The centers of the cheddar biscuits are flakey and wonderful though.
Serving and Leftovers
You can serve these biscuits as a side dish to almost any brunch or breakfast meal, use them for biscuits and gravy, or just sneak one for a snack!
The leftover biscuits keep well in an airtight container for a few days and it’s fine to microwave them for a few seconds on high to reheat them!
Cast Iron Cheddar Biscuits
- 2 ½ cups all-purpose flour
- ½ cup butter, cubed
- 1 tablespoon baking powder
- 1 teaspoon kosher salt
- ¼ teaspoon baking soda
- 1 cup sharp cheddar cheese
- 1 ¼ cups buttermilk, or whole milk
- Melted butter, for brushing
- Preheat oven to 450˚F. In a large bowl, stir together flour, baking powder, baking soda, and salt. Use a pastry cutter, fork, or clean hands to work cold, cubed butter into the flour mix. Keep cutting in the butter until it’s in pea-sized pieces.
- Add grated cheese to the flour mix and work it in.
- Finally, stir in buttermilk or milk and stir the dough together until it holds its shape.
- Turn dough out onto a lightly floured surface and knead it a few times. Then roll it out to about 3/4-inch height and cut your biscuits to any shape you would like.
- Transfer the cut biscuits to a lightly oiled or buttered cast iron skillet. It’s okay if the biscuits touch in spots.
- Brush the biscuits with melted butter and bake them at 450˚F for 18-20 minutes until they are golden brown on top.
- Let biscuits cool slightly before serving. They are best slightly warm though.
- Keep leftover biscuits in an airtight container for 3-4 days.