Snickerdoodle Skillet Biscuits
Snickerdoodle Skillet Biscuits! What?! I think this is my new favorite sweet biscuit! It's got a sweet, slightly crusty exterior and the softest, tender inside. I think this would be amazing for breakfast or dessert. Oh, and maybe some apple butter or pumpkin butter spread on it. Or, how about serving it with some fruit like apples or strawberries or with a drizzle of icing! Holy biscuit batman!
Every biscuit is made better by using White Lily flour. I wouldn't use anything else. It's hands-down the best flour for making biscuits. It is every southern cook's secret weapon. Once you touch this flour for the the first time, you can actually feel the difference.
Ingredients:
for the biscuit:
2 ½ cups White Lily® self-rising flour
1 tbsp. sugar
⅓ cup cold butter, cubed
¾ cup milk
1 egg, beaten
for the biscuit:
2 ½ cups White Lily® self-rising flour
1 tbsp. sugar
⅓ cup cold butter, cubed
¾ cup milk
1 egg, beaten
for the topping:
¼ cup sugar
1 tsp. cinnamon
Directions:
Preheat oven to 450f degrees. Grease an 8-inch cast iron skillet (or 8-inch round baking pan) with butter (or no-stick cooking spray.) In a bowl, add the flour and sugar. Stir well. Then add milk, beaten egg and cubed butter. Stir it all up with a fork and/or a pastry cutter. You want to "cut" the butter into the mixture.
Continue to mix the ingredients together with the fork until a sticky dough forms.
Sprinkle a light coating of flour onto the counter and add the dough. Tip: I like to put some wax paper down on my counter then add the flour. This helps with clean up later.
Knead the dough about 3 times. I basically just press the dough in on itself a few times until it's sturdy enough to roll out.
Sprinkle a bit more flour on a rolling pin then roll out the dough to about ¼" thickness. Using a 3-inch biscuit cutter, cut the dough into 5 or 6 biscuits. I cut out 5 biscuits but I could've rolled the dough back up and gotten another biscuit out of it.
In a wide bowl or plate, mix together the cinnamon and sugar topping.
Take a little bit of water or milk and lightly coat the biscuits to help the cinnamon sugar mixture stick to them.
Coat both sides of each biscuit in cinnamon sugar.
Then place into prepared skillet or baking dish.
Pop skillet into the oven and bake for about 15-17 minutes. They will puff up a bit and will have a light brown crust on top.
Enjoy!
Ingredients
- for the biscuit:
- 2 ½ cups White Lily self-rising flour
- 1 tbsp sugar
- ⅓ cup cold butter cubed
- ¾ cup milk
- 1 egg beaten
- for the topping:
- ¼ cup sugar
- 1 tsp cinnamon
Instructions
- Preheat oven to 450f degrees.
- Grease an 8-inch cast iron skillet with butter (or no-stick cooking spray.)
- In a bowl, add the flour and sugar.
- Stir well.
- Then add milk, beaten egg and cubed butter.
- Stir it all up with a fork and/or a pastry cutter.
- Continue to mix the ingredients together with the fork until a sticky dough forms.
- Sprinkle a light coating of flour onto the counter and add the dough.
- Tip: I like to put some wax paper down on my counter then add the flour (helps with clean up later)
- Knead the dough about 3 times (pressing the dough onto itself.)
- Sprinkle a bit more flour on a rolling pin then roll out the dough to about ¼" thickness.
- Using a 3-inch biscuit cutter, cut the dough into 5 or 6 biscuits.
- In a wide bowl or plate, mix together the cinnamon and sugar topping.
- Take a little bit of water or milk and lightly coat the biscuits to help the cinnamon sugar mixture stick to them.
- Coat both sides of each biscuit in cinnamon sugar then place into prepared skillet or baking dish.
- Pop skillet into the oven and bake for about 15-17 minutes.
- They will puff up a bit and will have a light brown crust on top.
Notes
Serve warm with butter!
Nutrition
Calories: 250kcal
Nutritional Disclaimer
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This recipe looks delicious! One of the many many favorite ways to eat biscuits are "stuffed." Add a bit of anything--eggs, ham, sausage, cheese, veggies, pizza sauce...literally anything you like---to a biscuit round and close it to make a "bomb." Bake as usual. Great frozen for a quick after school snack.
My favorite thing is very simple...very cold grape jelly. That's it. ��
don't forget some good ole maple syrup.
I love my Biscuits with sausage gravy or chocolate gravy!
I love biscuits and I can eat them any way! Biscuits and gravy, hot biscuits and Apple butter or syrup, and I even have a cold biscuit with coffee for an afternoon snack. I definitely am trying this recipe- - - Thanks for shating!
I love them best with sausage gravy, but lots of butter and honey is a close second.
Love biscuits! Thanks for sharing a yummy recipe
I love biscuits with jam
My favorite way to eat biscuits is with either butter and honey or just honey on them. Sometimes Butter and jam
These look delish. I like this as a sweet version. I've never tried it, but I heard White Lily is a really good brand to use.
Your biscuits look delicious.
I like mine with egg, sausage and cheese biscuit sandwich and sometimes with ham and cheese to go with my morning coffee
Thank you for this giveaway opportunity
Biscuits with strawberries and syrup! Yum!
Look so yummy. We would love the eat my house.
Pat A.
I love to take a jalapeno cheese brat and roll small pieces up in biscuit dough and bake them for anytime snacking! Otherwise, it's cinnamon, sugar, and butter baked biscuits with a maple glaze drizzle!
I love biscuits and gravy! These sound so good. Trying them today.
I love biscuits with butter and jelly.
We love biscuits and gravy but biscuits in any form are always a treat. Looking forward to making these Snickerdoodle biscuits.
I love them warm with really good butter.
I love them warm with really good butter.
Biscuits and Gravy for sure!!!!!!!!!!!!
I love biscuits with warm jam, especially blueberry jam.
Biscuits, for me, are best with butter! Or a buttery biscuit sandwiching a spicy fried chicken fillet.
Yum! These sound delicious!
Yum! These sound delicious!
My favorite way to eat biscuits is... D. All of the above and any other way I can think of.