Sky-High Whole Wheat Buttermilk Biscuits with Cast Iron
Tender, towering biscuits combining all-purpose and whole wheat flours for extra depth and nutrition. The cream of tartar creates exceptional lift while cold butter ensures flaky layers. Perfect for weekend brunch, holiday gatherings, or comfort food dinners. The cast iron skillet method keeps sides soft while creating crispy bottoms, and the egg enrichment makes these richer than traditional biscuits.
Ingredients
- 2 cups all-purpose flour, plus more for board
- 1 cup whole wheat flour
- 4 ½ teaspoons baking powder
- 2 tablespoons sugar
- ¾ teaspoon cream of tartar
- 1 teaspoon salt, reduce to 1/2 if using salted butter
- 1 stick unsalted butter, cold plus more for pan
- 1 large egg
- 1 cup milk, not buttermilk
Instructions
- 1
Preheat oven to 450 degrees F and grease a 10-inch cast iron skillet or 9-inch square pan
- 2
Whisk together both flours, baking powder, sugar, salt and cream of tartar
- 3
Cut in cold butter using pastry cutter or fingers until mixture resembles coarse meal
- 4
Whisk egg and milk in separate bowl, then add gradually to flour mixture stirring until soft dough forms
- 5
Turn dough onto floured surface, pat down and fold over itself several times, then shape into 1-inch thick slab
- 6
Cut into 2-inch rounds and arrange in prepared pan
- 7
Bake for about 20 minutes or until tops are brown, brushing with cream or melted butter if darker tops desired
Tips
Keep butter very cold and work quickly to maintain flaky layers - you can even freeze the butter and grate it directly into the flour.
The folding technique creates layers, so don't skip this step even though the dough seems ready after mixing.
For extra tall biscuits, place rounds touching each other in the pan so they support each other as they rise.
Good to Know
Store covered at room temperature for 2 days or freeze for up to 3 months
Can mix dry ingredients up to 1 week ahead, cut in butter day before and refrigerate
Serve warm, split and buttered, or use for breakfast sandwiches
Common Mistakes
Don't overwork the dough to avoid tough biscuits
Keep butter cold to avoid greasy, dense texture
Don't twist the cutter when cutting to allow proper rise
Substitutions
Vegan Options
Gluten-Free Swaps
General Alternatives
FAQ
Can I make these without a cast iron skillet?
Yes, use any 9-inch square or round pan, though you won't get the crispy bottom that cast iron provides.
What if my biscuits don't rise very high?
Check that your baking powder is fresh and make sure you're not overworking the dough, which can prevent proper rising.
How long do these keep fresh?
Best eaten same day, but will stay fresh covered for 2 days at room temperature or can be frozen for up to 3 months.