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I’ve been working on Skillet Butter Biscuits for about a year and have finally achieved a delightful recipe that produces soft, flaky biscuits that are so buttery and delicious, they might be my new favorite! Plus, I make them in my cast iron skillet, which is always fun.
I have to give credit to Joanna Gaines for the base of this recipe, after watching one of her cooking shows for Magnolia Table. This past year I discovered her shows and have been devouring them on our Max streaming service. I adore her whimsical style and presentation, and am a huge fan.
As mentioned above, I’ve been playing with this recipe for awhile now. I began with a few modifications to the original (mostly less butter) and even tried making it with sourdough. However, I ended up with a recipe everyone will be able to enjoy that is made in a cast iron skillet.
For anyone interested in sourdough, I have included a recipe adaption for using unfed starter.
There are few tasks more enjoyable than cooking with cast iron, which turns out a wonderful biscuit. For this recipe, I used a 12″ skillet, which will hold 8-10 large biscuits.
Ingredients for Skillet Butter Biscuits
(As a Walmart Affiliate, I earn from qualified purchases at the links below. See the full recipe at the bottom of this post.)
Directions For Making This Recipe
Gather the ingredients so you have everything close at hand on the counter or table. Preheat oven to 400°F.
Prepare the Biscuit Dough
Using a large mixing bowl, combine the all-purpose flour, baking powder, baking soda, and kosher salt. Mix well to blend. Cut in cold butter with a blending fork or knife until it looks pebbly.
Next, add the buttermilk and large egg to the mixture. Mix together, using a fork or your hands, until the dough comes together in a ball.
If you want to use sourdough, mix in 1/2 cup of “unfed” starter at this time and eliminate the use of an egg in the recipe. Otherwise, prepare as directed.
Form the Biscuits
On a lightly floured surface, pat dough into a circle that is about 1/2″ thick. Cut out biscuits using a large (2 3/4″) biscuit cutter. This should give you 8-10 biscuits.
Place biscuits in a 12″ cast iron skillet that has been sprayed with baking spray. Bake in preheated oven for 15-20 minutes until the tops are golden brown.
Brush melted butter over the tops of the biscuits.
Serve biscuits warm with butter and your favorite jelly or apple butter. Or serve with sausage gravy. This recipe will serve 6-10 people.
I recently made these biscuits when reviving an old recipe for Chicken and Biscuits, based off of a dish I enjoyed at the Cheesecake Factory long ago. The biscuits worked perfectly for this recipe, but the sauce still needs tweaking. Watch for this recipe in the months ahead.
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Skillet Butter Biscuits
(As an Amazon Associate, I earn from qualifying purchases.)
Ingredients
- 2 cups all-purpose flour
- 2 tablespoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon kosher salt
- 1/2 cup butter
- 1 large egg
- 3/4 cup buttermilk
- 2 tablespoons melted butter (for topping)
Instructions
- Gather the ingredients so you have everything close at hand on the counter or table. Preheat oven to 400°F.
Prepare Biscuit Dough
- Using a large mixing bowl, combine the all-purpose flour, baking powder, baking soda, and kosher salt. Mix well to blend. Cut in cold butter with a blending fork or knife until it looks pebbly.
- Next, add the buttermilk and large egg to the mixture. Mix together, using a fork or your hands, until the dough comes together in a ball.
- If you want to use sourdough, mix in 1/2 cup of “unfed” starter at this time and eliminate the use of an egg in the recipe. Otherwise, prepare as directed.
Form the Biscuits
- On a lightly floured surface, press dough into a circle that is about 1/2″ thick. Cut out biscuits using a large (2 3/4″) biscuit cutter. This should give you 8-10 biscuits.
- Place biscuits in a 12″ cast iron skillet that has been sprayed with baking spray. Bake in preheated oven for 15-20 minutes until golden brown on top.
- Brush melted butter over the tops of the biscuits. Serve warm with butter and honey, or your favorite jelly or apple butter. Serves 6-10.
