A well-seasoned cast iron skillet isn’t just for frying eggs or searing steaks—it’s the secret to some of the most flavorful and satisfying baked dishes you’ll ever make. With The Best Cast Iron Baking Book, you can unlock the full potential of your trusty skillet or Dutch oven, crafting everything from rustic breads to indulgent desserts. To inspire your next kitchen adventure, we’re sharing a three-course meal made entirely in cast iron—proving that this versatile cookware is all you need for a delicious homemade feast.
Appetizer: Cheddar Chive Biscuits
Jewels of Cheddar cheese and chives stud these moist yet crisp biscuits. This is a perfect appetizer or accompaniment to so many meals, such as chili, stew, and braised meat. However, these biscuits are equally delish as breakfast sandwiches, filled with crisp bacon, a cooked sausage party or a slice of ham.
MAKES 8 BISCUITS
Ingredients
Pastry blender (optional)
3-inch (7.5 cm) round biscuit cutter or cookie cutter (optional)
10-inch (25 cm) cast-iron skillet
2 cups (500 mL) all-purpose flour (approx.)
2 tsp (10 mL) baking powder
1 tsp (5 mL) granulated sugar
1⁄2 tsp (2 mL) baking soda
1⁄2 tsp (2 mL) salt
3⁄4 cup (175 mL) shredded sharp (old) Cheddar cheese
1⁄4 cup (60 mL) minced fresh chives
6 tbsp (90 mL) cold unsalted butter, cubed
3⁄4 cup (175 mL) buttermilk (approx.)
2 tbsp (30 mL) unsalted butter, melted
Instructions
- Preheat the oven to 425°F (220°C).
- In a large bowl, combine flour, baking powder, sugar, baking soda and salt. Add Cheddar cheese and chives; stir to combine. Using a pastry blender or two knives, cut in cold butter until pea-size pieces form.
- Add 3⁄4 cup (175 ml) buttermilk to bowl and stir until flour is moistened and no dry flour remains. You may need to add up to 1⁄4 cup (60 ml) more buttermilk with lightly floured hands, and gather dough into a ball in the bowl. Transfer dough to a lightly floured surface and knead 5 or 6 times. Pat into a circle about 3⁄4 inch (2 cm) thick. Dust the biscuit cutter with flour and cut rounds of dough. Place in skillet. Gather together scraps of dough, pat until 3⁄4 inch (2 cm) thick, and continue to cut until you have 8 rounds in skillet.
- Brush tops of dough rounds with melted butter. Bake in the preheated oven for 16 to 18 minutes or until golden brown.
- Remove skillet from the oven and place on a wire rack. Using a heatproof spatula, transfer biscuits to a wire rack and let cool for 5 minutes. Serve warm.
Tip | For traditional buttermilk biscuits, omit the cheese and chives and continue with the recipe as directed.
Main Course: Cast-Iron Weeknight Pizza
Who wouldn’t want hot, cheesy, savory and chewy pizza baked in your own oven, with no more fussing and fretting over a delayed pizza delivery on a Friday night? This recipe gives you a lot of flexibility to create your own masterpiece. However, make sure not to overload the pizza with more than four toppings, to allow the crust to bake perfectly.
MAKES ONE 10-INCH (25 CM) THICK- CRUST PIZZA
Ingredients
10-inch (25 cm) cast-iron skillet
1⁄2 cup (125 mL) warm water (120°F to
130°F/49°C to 54°C)
11⁄4 tsp (6 mL) quick-rising (instant) yeast
11⁄2 cups (375 mL) all-purpose flour (approx.), divided
1 tbsp + 1⁄4 tsp (16 mL) olive oil, divided
1⁄2 tsp (2 mL) kosher salt
1⁄2 cup (125 mL) store-bought pizza sauce
11⁄2 cups (375 mL) shredded mozzarella cheese
1⁄4 cup (60 mL) freshly grated Parmesan cheese
OPTIONAL TOPPINGS
Crumbled cooked hot or mild (sweet)
Italian sausage
Sliced pepperoni
Crumbled cooked bacon
Sliced white mushrooms
Sliced pitted olives
Chopped onions
Sliced or chopped green pepper
Fresh basil
Instructions
- In a large bowl, combine water, yeast, and 3⁄4 cup (175 ml) flour; stir until smooth. Add 1 tbsp (15 ml) oil, salt and another 1⁄2 cup (125 ml) flour. Stir until a soft dough forms. Sprinkle the remaining 1⁄4 cup (60 ml) flour on a work surface. Place dough on the floured surface and knead, incorporating the flour on the work surface into the pizza dough. Continue to knead until the dough is smooth and springs back when pressed lightly with a finger. This will take about 5 to 10 minutes.
- Lightly grease a medium bowl with the remaining 1⁄4 tsp (1 ml) oil. Place dough in the bowl and turn the dough to coat the top. Cover bowl with plastic wrap and let rise until doubled in size, about 1 hour.
- Meanwhile, preheat the oven to 475°F (240°C).
- Punch down the dough in the bowl. Cover with a clean dish towel and let stand for 10 minutes.
- Turn the dough out on a lightly floured surface and shape it into a ball. Flatten the dough with your hands into a 6-inch (15 cm) circle. Using a floured rolling pin, roll the dough into a 10-inch (25 cm) circle.
Dessert: Southern Pecan Pie
Calling all bourbon fans! You’ll get a double dose here with bourbon-flavored pecans and an infused whipped cream topping. It’s the perfect pie to enjoy year-round!
MAKES 12 SERVINGS
Ingredients
10-inch (25 cm) cast-iron skillet
Electric mixer
10-inch (25 cm) unbaked Single Deep- Dish Pie Crust, prepared
through Step 3
3 large eggs, at room temperature
3⁄4 cup (175 mL) dark corn syrup
1⁄4 cup (60 mL) light corn syrup
2⁄3 cup (150 mL) packed dark brown sugar
1⁄4 cup (60 mL) unsalted butter, melted and cooled slightly
1 tbsp (15 mL) bourbon
1⁄4 tsp (1 mL) salt
13⁄4 cups (425 mL) coarsely chopped pecans
BOURBON WHIPPED CREAM
1 cup (250 mL) heavy or whipping (35%) cream
2 tbsp (30 mL) confectioners’ (icing) sugar
1 tsp (5 mL) bourbon
Instructions
- Preheat the oven to 350°F (180°C).
- In a large bowl, whisk eggs. Add dark corn syrup, light corn syrup, brown sugar, melted butter, bourbon and salt.
- Sprinkle pecans evenly over the prepared pie crust. Pour syrup mixture over the pecans.
- Bake in the preheated oven for 50 to 60 minutes or until a tester inserted in the center comes out clean.
- Remove skillet from the oven and place on a wire rack. let pie cool to room temperature before serving.
- BOURBON WHIPPED CREAM: Just before serving, in a small, deep bowl, using an electric mixer at medium-high speed, beat cream until frothy. Gradually beat in confectioners’ sugar and whip until stiff peaks form. Beat in bourbon until combined. Dollop whipped cream over each piece of pie.
Tip | If desired, sprinkle 1⁄2 cup (125 mL) mini semisweet chocolate chips over the pecans before adding the syrup mixture in Step 3. Proceed with the recipe as directed.
Cooking an entire meal in cast iron is not only simple but also enhances the flavors and textures of every dish. From the flaky Cheddar Chive Biscuits to the crispy, cheese-laden pizza and the indulgent Southern Pecan Pie, this three-course feast proves that cast iron baking is a game-changer in the kitchen. With The Best Cast Iron Baking Book, you’ll have over 80 more recipes to explore, making the most of your skillet or Dutch oven. So, preheat your pan and get ready to bake up something unforgettable!
As seen in:
Photography credit: Brian Samuels
