Foodie Friday: Skillet Biscuits

Foodie Friday: Skillet Biscuits

Who doesn’t love a warm, freshly baked biscuit? Slather on some butter, honey, or preserves. Mmm. Yes please!

I saw these made on the tee-vee a year or so ago now, as part of a schnitzel sandwich recipe. The sandwich looked good, but I was mainly intrigued by the biscuits. I’d never seen them made in a cast iron skillet before, and as a lover of cast-iron cooking, I had to try them.

So glad I did.

Click here for larger version of the above graphic.

Skillet Biscuits


  • 4 cups flour
  • 5 tsp baking powder
  • 1 tsp salt
  • 1 stick (4 oz.) Unsalted butter, chilled
  • 3 TBSP Unsalted butter, melted
  • 3 cups buttermilk, cold
  • 1 TBSP vegetable oil

(Optionally, use Self-Rising Flour in place of first three ingredients!)


  1. Place heavy Cast-Iron Skillet in oven. Preheat to 425 degrees F.
  2. Place large Bowl, flour and butter in freezer for ~15 mins to chill.
  3. Quickly, use fingers (or pastry cutter) to work butter into flour, until butter has formed into “Pea-sized” balls.
  4. Add Buttermilk 1 cup at a time and mix until dough comes together.
  5. Turn the dough out onto a floured counter or board.
  6. Work dough lightly, then press into a 1” thick round.
  7. Using biscuit cutter, cut into 8 biscuits, and set aside.
  8. Carefully remove hot skillet from oven, and add oil.
  9. Nestle biscuits (carefully!) into the hot skillet.
  10. Brush biscuit tops with melted butter.
  11. Return to oven and Bake ~15 min, until golden brown.
  12. DEVOUR.

NOTE: This makes 8 large biscuits, with dough left over to be reshaped for a couple more done the same way, or to use for whatever you’d like (shortcake?). You can also use a smaller biscuit cutter to make more, smaller biscuits rather than just 8 large ones. Adapt as you like, depending on the crowd your feeding, the size of your skillet, etc. 🙂

Recipe Source: Adapted from Schnitzel Biscuits by Jeff Mauro, Food Network’s “Sandwich King.”

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