angle shot of biscuits

Skillet Spring Onion Buttermilk Biscuits

  • Author: Ashley Colbourne
  • Prep Time: 15 minutes
  • Cook Time: 15-20 minutes
  • Total Time: 30 minutes
  • Yield: 20-30 biscuits 1x
  • Category: baking
  • Cuisine: North American


These buttermilk spring onion biscuits are baked in a skillet and made with yeast for a slightly sweet, spring inspired biscuit perfect as a side dish.



2 1/2 cups all-purpose flour

1 package quick rise yeast (2 1/4 teaspoons)

1.5 tbsp sugar

1 tsp salt

1 tsp baking soda

1/2 cup cold butter

2 tbsp chopped spring onion

1/2 cup cheddar cheese, shredded

1/4 cup warm water

1 cup buttermilk

+ more butter, melted, for brushing

coarse salt


Preheat oven to 400° F and lightly oil a large cast iron skillet.

Combine all dry ingredients in a large bowl except for the cheese and spring onion. Cut your butter into cubes and work it into the flour until it resembles a sand-like texture and the butter is pea sized. Stir in the spring onion and cheese.

Using a dough hook of your electric mixer, or by hand, incorporate the warm water and buttermilk, mixing until the dough forms a loose ball. Tip the dough onto a floured surface and knead 3-4 times, until any remaining flour is incorporated.

On a lightly floured surface, roll out the dough to a 3/4 inch thickness. Use a round biscuit cutter or the rim of a small glass to cut out rounds, and place them in the prepared skillet.

Brush with melted butter and sprinkle a pinch of coarse salt over the biscuits.

Bake for 15-20 minutes, or until lightly golden. If your biscuits are quite large, they may need a bit longer in the oven.

Keywords: cast iron, skillet, buttermilk biscuits, spring onion biscuits, cheddar biscuits