These fluffy skillet biscuits are made from scratch, with spices and cheddar cheese, then baked in a cast iron skillet. Serve them with a big bowl of soup, stew, or chili!
Why You'll Love This Recipe
These skillet biscuits are one of those dishes that I make every week. I serve them with soups on Meatless Mondays because they are so quick and easy to make. The dough is seasoned with paprika, garlic powder, and dried oregano but also has shredded cheddar cheese. That adds flavor and makes the biscuits extra delicious!
Homemade biscuits are so easy to make, even if you don't bake often. The homemade buttermilk makes them extra fluffy so don't skip that step. Baking them in a cast iron skillet gives the biscuits a crunchy bottom and lots of space to rise.
- flour: all-purpose or a combo with whole wheat;
- baking powder and baking soda: leavening agents necessary for proper rising and browning;
- sugar: to balance the flavors and helps with browning;
- seasoning: garlic powder, paprika, dried oregano, salt
- milk: whole milk or half and half are best;
- vinegar: necessary for making buttermilk with the milk;
- egg: helps bind the ingredients together;
- butter: makes the biscuits fluffy, moist and delicious; do not substitute with oil;
- cheddar: add nice cheesy flavor.
How to make skillet biscuits?
- Mix milk with vinegar, stir a few times and let sit. This is your homemade buttermilk that will make the biscuits extra fluffy!
- Whisk dry ingredients and seasoning in a large mixing bowl.
- Grate cold butter over the flour mixture.
- Using a fork or a pastry cutter, cut the butter in until it resembles coarse crumbs.
- Mix egg with the buttermilk and add to flour mixture. Add cheddar. Stir with a fork. Do not overmix.
- Using an ice cream scoop, scoop the dough into a cast iron skillet. I like to sprinkle them with kosher salt and more shredded cheddar.
- Bake the biscuits at 400 degrees Fahrenheit for 15 to 18 minutes or until golden brown on top.
- Use cold butter straight from the fridge. While the biscuits bake, the steam will make them fluffy!
- Make sure to measure out the flour properly. Fluff it in the container you store it in, then scoop it into a measuring cup and level off the top.
- Do not overmix the dough or the biscuits will be flat and tough.
- Using a spring ice cream scoop makes dividing the biscuit dough easier. You can also use two spoons.
You can use any spices you like or have on hand. Just salt is good too!
Use lemon juice! Any acidic ingredient that will curdle the milk to make homemade buttermilk, works.
Yes, I've made them with almond milk and the results were great!
Absolutely! Scoop the dough onto a parchment paper-lined baking sheet and bake as directed in the recipe.
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If you like this recipe and make it, let me know in the comments below! Don't forget to rate it if you enjoyed it!
Easy Skillet Biscuits
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- ¼ teaspoon baking soda
- ½ teaspoon kosher salt
- 2 teaspoons granulated sugar
- ½ teaspoon paprika
- ½ teaspoon garlic powder
- ½ teaspoon dried oregano
- ½ cup shredded cheddar cheese
- ½ cup unsalted butter cold from the fridge
- 2 teaspoons apple cider vinegar
- ½ cup whole milk
- 1 large egg
- Preheat oven to 400° Fahrenheit.
- In a glass measuring cup or a medium bowl, mix vinegar and milk. Stir a few times and let sit to curdle.
- In a large mixing bowl, whisk together flour, baking powder, soda, salt, sugar and spices.
- Grate the cold butter with a cheese grater right over the dry ingredients.
- Using a fork or a pastry cutter, cut the butter into flour mixture until it resembles coars crumbs.
- Add egg to buttermilk and mix well. Pour the mixture over dry ingredients and add cheese. Stir everything together, but do not overmix.
- Using an ice cream scoop or two large spoons, scoop the dough into a cast iron skillet. Sprinkle more cheddar cheese on top, if you like.
- Bake the biscuits for 15 to 18 minutes or until the tops are golden brown.
- Remove from oven and let cool.
- Use cold butter for this recipe. It makes the biscuits fluffy!
- You can use half and half to make homemade buttermilk.
- You can skip the spices or use a different blend.
- Please note, that the nutrition value can vary depending on what product you use. The information below is an estimate. Always use a calorie counter you are familiar with.