Southern Idaho Cast Iron Biscuits (Beer & Buttermilk)
These flaky, golden biscuits are a Saturday morning tradition, made extra special with beer and buttermilk for a tender crumb and rich flavor. Baked in a cast iron skillet, they’re crisp on the outside and pillowy inside—perfect for breakfast or brunch.
I do love me some breakfast. Coffee. Yes. There’s coffee at breakfast time. But then again, there’s coffee at lunch time for me…and at 3pm and…well…anytime is good for warm, fresh-from-the-oven, crisped-by-iron, flaky, “pillows of the cast iron skillet.”
There’s one thing that my son is going to remember about his old man (me) and Saturday mornings…biscuits. That boy sure can put them down. Me at 50, I try hard to eat just one. But that goal of one keeps me from eating four. It’s strange to think about that cast iron skillet I usually make biscuits in. My Granddad gave me that Wagner. Here I am 34 years from granddad’s “maturity” and I know one day, when I am with Granddad, my son will be making this same biscuit recipe for his boy.
It’s just cookware right?
Classic Breakfast & Brunch Sides
- Scrambled Eggs or Poached Eggs: Fluffy eggs are a classic, and their creamy texture complements the biscuit’s crisp exterior.
- Crispy Bacon or Sausage Links: The savory, salty crunch of bacon or juicy sausage is a Southern staple with biscuits.
- Sausage Gravy: Creamy, peppery sausage gravy ladled over biscuits is a beloved comfort food.
- Hash Browns or Breakfast Potatoes: Crispy potatoes add a hearty, satisfying element.
- Fresh Fruit Salad: A refreshing, light side to balance the richness of the biscuits.
- Jams, Honey, or Fruit Preserves: Sweet spreads like strawberry jam, honey, or apple butter are simple and delicious.
Hearty & Savory Sides
- Fried Chicken: For a true Southern brunch or dinner, pair biscuits with crispy fried chicken.
- Chicken Noodle Soup: The warmth and savory broth of chicken noodle soup is a classic pairing.
- Shredded Pork or BBQ Chicken: Tender, flavorful meats are perfect for making biscuit sandwiches.
- Collard Greens or Southern Greens: Hearty greens add a nutritious, flavorful side.
- Baked Beans: Sweet and tangy baked beans are a comforting addition.
Lighter & Fresh Sides
- Coleslaw: Adds a crunchy, tangy contrast to the soft biscuits.
- Avocado Slices: Creamy avocado brings color and freshness.
- Simple Green Salad: A light salad with vinaigrette balances out a rich biscuit meal.
Sweet Treats
- Whipped Cream & Fresh Berries: For a brunch treat, top biscuits with whipped cream and berries.
- Apple Butter or Cinnamon Butter: Adds a sweet, spiced note to your biscuits.
The Beer
Each time I create this recipe, I use a mild and easy-drinking lager that has a low IBU or bitterness. The buttermilk will create the tartness and tang that this classic recipe is known for.
I would be interested in what a sweet, desert beer would do for this recipe. Hum…sounds like a plan for the next morning.
The Cast Iron
This recipe can be baked in a 10.25″ cast iron skillet. If you double the recipe, use a 12″ cast iron skillet.
If you’re thinking that a 12″ skillet would be too small if we’re doubling the recipe, consider this:
A 12-inch skillet has approximately 39% to 56% more cooking surface area than a 10.25-inch skillet, depending on the specific pans’ base diameters.
Skillets are measured by their top rim diameter, not the cooking surface (base) diameter, which can vary by brand and design due to sloped sides.
That 2 inches goes a long way, believe you me.
This recipe can be baked in a 10″ camp cast iron Dutch oven or doubled in a 12″ camp cast iron Dutch oven.
The Supplies
- Mixing bowls
- Pastry cutter or fork
- Measuring cups and spoons
- Basting brush
- Knife or biscuit cutter (avoid blunt cutters)
- Rolling pin (optional)
Ingredients
Dry Ingredients
- 2 cups white flour
- 1 tablespoon baking powder
- 1 teaspoon baking soda
- 1¼ teaspoons salt
- 8 tablespoons (1 stick) cold butter, cut into pieces
Wet Ingredients
- ½ cup beer (lager or light craft beer)
- ½ cup buttermilk (or homemade: 1 tablespoon vinegar + enough milk to make ½ cup, let sit to sour)
For Finishing
- 1 egg (for glazing)
- 1 tablespoon butter (for greasing skillet)
- ¼ cup flour (for flouring surfaces)
Directions
- Preheat oven to 425°F (215°C).
- Make buttermilk: If using homemade, add 1 tablespoon vinegar to a ½ cup measure, fill with milk, and let sit to sour.
- Grease skillet: Smear 1 tablespoon butter inside a room-temperature 10.25” cast iron skillet.
- Mix dry ingredients: In a bowl, combine flour, baking powder, baking soda, and salt.
- Cut in butter: Add cold butter pieces and use a pastry cutter until mixture resembles coarse, slightly dry sand.
- Add wet ingredients: Pour in beer and buttermilk. Stir until just combined; dough will be sticky and some flour may remain unblended.
- Prepare surface: Sprinkle some of the ¼ cup flour on your countertop.
- Shape dough: Dump dough onto floured surface. Gently flatten by hand, fold like a book, add a bit more flour, and repeat folding to create layers (do not over-knead).
- Roll and cut: Roll dough into a rectangle or oval. Cut into squares slightly smaller than your palm (avoid cups/jars for cutting).
- Arrange biscuits: Place biscuits evenly in the skillet, leaving space for expansion.
- Egg wash: Crack and scramble the egg. Brush tops of biscuits with egg using a basting brush.
- Bake: Place skillet in oven. Bake 15–20 minutes until golden. Watch closely—biscuits can overbake quickly.
- Serve: Remove from oven and enjoy warm!
Storage Suggestions
- Room Temperature: Store cooled biscuits in an airtight container for up to 2 days.
- Refrigerator: Store up to 5 days; reheat in oven for best texture.
- Freezer: Wrap tightly and freeze up to 2 months. Thaw and reheat in oven.
Serving Suggestions
- Serve warm with butter, honey, or jam.
- Pair with eggs, bacon, or sausage for a hearty breakfast.
- Enjoy with coffee or tea.
Cooking Tips
- Use cold butter for flakier biscuits.
- Don’t overwork the dough—gentle folding creates layers.
- A cast iron skillet gives the best crisp and rise.
- Watch closely while baking; biscuits can go from perfect to overdone quickly.
Summary
These Southern Idaho biscuits are a family tradition, blending the richness of buttermilk and the subtle flavor of beer for a unique twist. Crisped in cast iron, they’re perfect for sharing and sure to become a breakfast favorite.
Here’s a way to create a similar recipe in a camp cast iron Dutch oven:
Southern (Idaho) Cast Iron Biscuits Beer and Buttermilk Recipe
Ingredients
Equipment
Method
- Preheat oven to 425°F (215°C).
- Make buttermilk: If using homemade, add 1 tablespoon vinegar to a ½ cup measure, fill with milk, and let sit to sour.
- Grease skillet: Smear 1 tablespoon butter inside a room-temperature 10.25” cast iron skillet.
- Mix dry ingredients: In a bowl, combine flour, baking powder, baking soda, and salt.
- Cut in butter: Add cold butter pieces and use a pastry cutter until mixture resembles coarse, slightly dry sand.
- Add wet ingredients: Pour in beer and buttermilk. Stir until just combined; dough will be sticky and some flour may remain unblended.
- Prepare surface: Sprinkle some of the ¼ cup flour on your countertop.
- Shape dough: Dump dough onto floured surface. Gently flatten by hand, fold like a book, add a bit more flour, and repeat folding to create layers (do not over-knead).
- Roll and cut: Roll dough into a rectangle or oval. Cut into squares slightly smaller than your palm (avoid cups/jars for cutting).
- Arrange biscuits: Place biscuits evenly in the skillet, leaving space for expansion.
- Egg wash: Crack and scramble the egg. Brush tops of biscuits with egg using a basting brush.
- Bake: Place skillet in oven. Bake 15–20 minutes until golden. Watch closely—biscuits can overbake quickly.
- Serve: Remove from oven and enjoy warm!
Notes
- Room Temperature: Store cooled biscuits in an airtight container for up to 2 days.
- Refrigerator: Store up to 5 days; reheat in oven for best texture.
- Freezer: Wrap tightly and freeze up to 2 months. Thaw and reheat in oven.
- Serve warm with butter, honey, or jam.
- Pair with eggs, bacon, or sausage for a hearty breakfast.
- Enjoy with coffee or tea.
- Use cold butter for flakier biscuits.
- Don’t overwork the dough—gentle folding creates layers.
- A cast iron skillet gives the best crisp and rise.
- Watch closely while baking; biscuits can go from perfect to overdone quickly.
