There are so many different ways to make biscuits and they’re a staple on our family table. I love any biscuit you put in front of me, but there’s something extra special about a great skillet biscuit recipe. It’s the type of biscuit that your Grandmother served and instantly makes you feel cozy. When they’re fresh out of the oven, in that hot skillet, they’re just begging for some butter and honey. Once you try this Homemade Skillet Biscuit recipe, you’ll be a believer too.
When there are so many types of biscuits, you’re probably wondering what makes skillet biscuits so great – right? I did before I tried them. It all boils down to the cooking style. Like every other biscuit recipe, they’re baked in the oven. The skillet provides extra texture that you can’t get from other types.
The skillet cooks a little browner on the outer edge biscuits and then the center of the biscuits (the ones touching each other) are soft and pillowy. The contrast of the outer edges and the middle is what make them so great.
I’ve made 3-ingredient buttermilk biscuits before, but the skillet biscuit is what my family continuously asks for. Time and time again, they disappear in minutes, after I bake them.
Looking for some great topping recipes for your biscuits? Here are some of my favorites that you can make to accompany your biscuits:
How To Make Homemade Skillet Biscuits
To make these biscuits, you’re going to need a great skillet! For this recipe, I used my trusted Le Creuset Cast Iron Skillet. I absolutely love it and it was a wedding gift that I’ve used since 2011. Many people complain that it’s too heavy though – and it’s very pricey. A much more affordable option is the Lodge Cast Iron Skillet. Read how to clean iron cookware before you start using it and it will last a lifetime.
You’ll also need a pastry cutter to cut the butter into your biscuit mixture.
What Type Of Biscuit Cutter You’ll Need
Living in south means that I’m making biscuits on a regular bases. This recipe uses a 2.5-inch biscuit cutter and you can purchase it as part of a Biscuit Cutter Set on Amazon. Using a biscuit cutter helps to seal the edges so you’ll get a nice and crisply baked side.
Don’t have a biscuit cutter? Or don’t want to make the investment yet, you can use rim of a large cup that is about the same 2.5-inch diameter. Spray the rim with a little non-stick spray before using it to cut the rolled-out biscuit dough. It is possible that the biscuit, once it has been cut, could get stuck in the cup. Gently pull it out using your hands.
What To Serve With Your Skillet Biscuits
These are best to enjoy fresh out of the oven. Honey and butter are the classic choices, but mix it up and get creative. You can make a biscuit buffet and put a selection of jams, preserves and butters out to enjoy. There’s nothing better than cutting a biscuit in half for the sole purpose of using two different toppings on either side!
Other than toppings, use the biscuits as a side dish to a fantastic brunch. You don’t need another starch, so add these biscuits to a protein. I love my Christmas Morning Egg Casserole recipe (that you can enjoy anytime).
How To Store Leftover Biscuits
Remove the biscuits from the skillet once they’re completely cooled. You can use a freezer bag or plastic wrap to store them in a dry and cool place. Do not refrigerate them. Enjoy them within 3-4 days. You can freeze your biscuits for 2-3 months. Let them thaw to room temperature and then heat for 10 seconds (on high) in the microwave to enjoy again.
What You’ll Need From The Grocery Store:
- All-Purpose Flour
- Baking Powder
- Kosher Salt
Step-By-Step Directions To Make Skillet Biscuits
Preheat oven to 425º. In a large bowl, whisk together the flour, baking powder, salt, and sugar.
Using a pastry cutter, cut in cold butter until mixture is crumbly. Gradually add 3/4 cup buttermilk, stirring until the dry ingredients are moistened. Add remaining 1/4 cup buttermilk, if desired (I almost always do).
On a lightly floured surface, gently knead the dough 4 or 5 times. Roll the dough to 3/4-inch thick. Fold dough in half and roll to 3/4-inch thick again. Using a 2.5-inch round biscuit cutter dipped in four, cut dough, and re-roll the dough to use all of the scraps.
Place biscuits in an 8-inch cast iron skillet – making sure the edges touch. Bake until slightly browned for 17 minutes. Immediately brush with melted butter once they’re out of the oven.
- 2 Cups All-Purpose Flour
- 1 Tablespoon Baking Powder
- 3/4 Teaspoon Kosher Salt
- 1/2 Teaspoon Sugar
- 1/2 Cup Cold Unsalted Butter, Cubed
- 1 Cup Buttermilk, Divided (3/4 Cup & 1/4 Cup)
- 1 Tablespoon Unsalted Butter, Melted
- Garnish: Honey, Jams, Jelly, Butters
- Preheat the oven to 425 degrees. In a large bowl, whisk together flour, baking powder, salt and sugar.
- Using a pastry cutter, cut in cold butter until mixture is crumbly. Gradually add the 3/4 cup buttermilk until dry ingredient mixture is moistened by stirring. Add 1/4 cup buttermilk more, if desired.
- On a lightly floured surface, gently knead dough 4 or 5 times. Roll dough to 3/4-inch thick. Fold dough in half, roll 3/4 inch thick again.
- Use a 2.5-inch biscuit cutter dipped in flour to cut the dough. Roll dough again to use all scraps. Place biscuits in 8-inch cast iron skillet with sides touching. You should have 8-9 biscuits total.
- Bake until lightly browned for 17 minutes. Brush with melted butter and serve immediately.
- - If you don't own a biscuit cutter, you can use the rim of a large glass dipped in flour to cut the biscuits.