When we think of classic Southern-style biscuits, we imagine them nestled together in a cast iron pan. But cast iron isn’t just a traditional vessel for baking biscuits, it’s also the route to baking better biscuits. Once you start making buttermilk biscuits in a cast iron skillet, you’ll find that the lightly crisped bottom and tender crumb makes you never try another pan again.
For our cast iron biscuit recipe, we use both butter and shortening. This combination gives you a flaky texture (produced by the steam released from butter), as well as the softness that shortening creates. Stacking sections of your biscuit dough is the final touch, producing the visibly flaky layers that are characteristic of the best biscuits.