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Southern (Idaho) Cast Iron Biscuits Beer and Buttermilk Recipe

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.
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Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings: 7 People
Course: Breakfast
Cuisine: American
Calories: 236
Ingredients Equipment Method Notes

Ingredients
  

The Dry
  • 2 Cup Flour For The Dry Mixture
  • 1 tsp Baking Soda For The Dry Mixture
  • 1 TBL Baking Powder For The Dry Mixture
  • 1 ¼ tsp Salt For The Dry Mixture
  • 8 TBL Butter To Cut Into The Flour Mixture
The Wet
  • ½ c Buttermilk Mix With The Beer
  • ½ c Beer Lager or Other Lighter Craft Beer
  • 1 Egg For Glazing
Finishing
  • ¼ c Flour Flouring Surfaces
  • 1 TBL Butter To Butter The Room Temperature 10.25" Cast Iron Skillet

Equipment

  • 10.25” cast iron skillet (or 12” if doubling)  or a 10" - 12" Cast Iron Camp Dutch Oven
  • Mixing bowls 
  • Pastry cutter or fork 
  • Measuring cups and spoons 
  • Basting brush 
  • Knife or biscuit cutter (avoid blunt cutters) 
  • Rolling Pin (optional) 

Method
 

  1. Preheat oven to 425°F (215°C). 
Make Your Own Buttermilk
  1. Make buttermilk: If using homemade, add 1 tablespoon vinegar to a ½ cup measure, fill with milk, and let sit to sour. 
  2. Grease skillet: Smear 1 tablespoon butter inside a room-temperature 10.25” cast iron skillet.
  3. Mix dry ingredients: In a bowl, combine flour, baking powder, baking soda, and salt. 
  4. Cut in butter: Add cold butter pieces and use a pastry cutter until mixture resembles coarse, slightly dry sand. 
  5. Add wet ingredients: Pour in beer and buttermilk. Stir until just combined; dough will be sticky and some flour may remain unblended. 
  6. Prepare surface: Sprinkle some of the ¼ cup flour on your countertop. 
  7. 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). 
  8. Roll and cut: Roll dough into a rectangle or oval. Cut into squares slightly smaller than your palm (avoid cups/jars for cutting). 
  9. Arrange biscuits: Place biscuits evenly in the skillet, leaving space for expansion. 
  10. Egg wash: Crack and scramble the egg. Brush tops of biscuits with egg using a basting brush. 
  11. Bake: Place skillet in oven. Bake 15–20 minutes until golden. Watch closely—biscuits can overbake quickly. 
  12. Serve: Remove from oven and enjoy warm! 

Notes

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. 
Recipe 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.