Skillet Snickerdoodle Biscuits
Warm, fluffy, and sweet—these Skillet Snickerdoodle Biscuits are a cozy treat perfect for any time of the day!
Servings: 8 servings
Ingredients
- 3 ½ cups White Lily All-Purpose Flour
- 1 tablespoon baking powder
- ½ teaspoon baking soda
- ¾ teaspoon salt
- 1 tablespoon sugar
- 8 tablespoons butter (1 stick), cut into cubes and softened
- 4 tablespoons shortening cut into cubes
- 1 ⅓ cups buttermilk
- ¼ cup sugar (for rolling)
- 1 teaspoon cinnamon (for rolling)
- 1 tablespoon melted butter (for brushing)
Instructions
- Preheat your cast-iron skillet in the oven at 450°F (232°C).
- In a large bowl, whisk together the flour, baking powder, baking soda, salt, and sugar until combined.
- Add the softened butter and shortening, mixing until the mixture resembles coarse crumbs.
- Pour in the buttermilk and gently stir until just combined; a few lumps are fine.
- Remove the hot skillet and grease it lightly with butter. Drop spoonfuls of the dough into the skillet, leaving space between them.
- In a small bowl, mix the sugar and cinnamon, then sprinkle over the biscuit tops.
- Bake for 15-18 minutes, until golden brown and a toothpick comes out clean.
- Brush the tops with melted butter after baking for added flavor.
Equipment
- Cast-Iron Skillet
- Mixing Bowls
- Whisk
- Rubber Spatula
- Measuring cups and spoons
- Baking Brush
Notes
- Store leftovers in an airtight container for up to 2 days.
- For a gluten-free option, use a 1-to-1 gluten-free baking flour.
- You can customize with chocolate chips or nuts for extra flavor!