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cast iron kefir milk biscuits

Kefir Milk Breakfast Biscuits

Kefir milk biscuits are a big hit at my breakfast table. Flaky and flavourful, they're great with a couple of eggs and sausage gravy or turned into s hearty breakfast sandwich. One thing is for sure: they're not going to last long!
Prep Time 20 mins
Cook Time 15 mins
Course Breakfast
Servings 8 biscuits



  • 2.5 cups unbleached all-purpose flour + more for dusting
  • 2 tbsp baking powder
  • pinch of sea salt


  • 1/2 cup cold non-salted butter cubed


  • 1/2 cup milk kefir
  • 1/2 cup milk


  • 1 cup old cheddar cheddar shredded
  • 1 tbsp thyme chopped
  • 1.5 tbsp coconut oil or bacon grease


  • Place a 12" cast iron skillet in the oven and pre-heat to 450ºF/232ºC.
  • In a large mixing bowl, add the cold butter to the dry ingredients and sand*.
  • Add the wet ingredients to the lot and mix until just combined.
  • Mix in the cheese and thyme until combined.
  • Turn the dough onto a floured work surface and pat it down into a rectangular shape until it's 1/2" thick. Fold the dough into three even parts (fold the left side to the middle and then the right side to cover the left).
  • Pat the dough down and repeat the fold.
  • Repeat step 7.
  • Using a large round cookie cutter (or a glass turned upside down), cut out the biscuits. Flatten the excess dough and repeat until all the biscuits are cut out. There's no need to fold once the dough is flat.
  • Remove the skillet from the oven and grease it with a pastry brush.
  • Carefully add the biscuits to the pan and return the skillet to the oven.
  • Bake for 15 minutes.


*Sanding is the process of rubbing flour and butter between your hands. 
The cheese and herbs can be swapped out with others. Play around with different combinations, like goat cheese and chives, or havarti and dill.
Keyword Baked Goods, Biscuits, Bread, kefir