Skillet Biscuits

Something about a three day weekend makes me want to cook. And cook we did! From the obligatory 4th of July cookout of steaks with fresh corn on the cob (side note…this has been an amazing year for corn), to sausage patties and pasta salads. To say our menu over the weekend was diverse is probably an understatement.

I have come to believe that nostalgia inspires me to cook or bake. Like smelling a fresh loaf of bread takes you back to a memory of being in your Nana’s kitchen on a Sunday..that kind of nostalgia. And so this last Saturday morning when my house was quiet and the family was still in bed, I wanted to make them a meal to wake up to.

I decided to make skillet biscuits with fried eggs and sausage. In addition to being egg connoisseurs, I have come to believe that biscuits may be life in the South. Other than a sweet tea, grits or okra, is there any other iconic food that doesn’t make you say “Yep..I’m in the South.”?

So here it goes..skillet biscuits-

  • 2 cups all-purpose flour
  • 1 teaspoon sugar
  • 1 teaspoon of salt
  • 1 tablespoon baking powder
  • 1 stick of cold butter (8 tablespoons), cubed
  • 3/4 cup milk

Preheat the oven to 425 degrees.

Butter the bottom and sides of your cast iron skillet.

First mix all of your dry ingredients in a large bowl- flour, sugar, salt, baking powder. Next you’ll want to cut in your butter.  I realize there are all sorts of gadgets that help you do this, but I’ve found a fork and sometimes even your fingers work best. You’ll want it to be a little coarse and mealy.


Add the milk and mix it up. Turn it out on a floured surface and knead just a bit. Here’s a tip..don’t overwork your biscuit dough. First of all, you don’t want to melt the butter with the warmth of your hands and second it’ll make your dough tough. Nothing is worse than a hockey puck with gravy…feel me?

Roll or push with your fingertips the dough out into the thickness you want. Since I want my biscuits to be small but fluffy, that’s thick for me. Using a biscuit cutter (or in my case a 1″ ramekin) cut out your biscuits and arraign them around the skillet.

Bake them for approximately 12 minutes. Here’s the tricky part..your oven. While mine is new, I found the tops weren’t browning like I wanted. So I pulled them and brushed them with a little melted butter.

They turned out tiny and perfect! SO perfect that even my husband who is not a biscuit kinda guy liked them! And they were the exact size for my toddler’s little hands! Thinking I might take this recipe and tweak it a bit to add some chives or dill..maybe even a little sharp cheddar and create a savory recipe.

I think this recipe too me all of 25 mins tops to make. So you don’t have to spend a lot of time or energy to make a good/solid biscuit. Have a recipe you want to share or spotlight for a biscuit? We’d love to hear!’s back to the real world and of course wondering what’s for dinner tonight. Thanks to you all for stopping by My Tennessee Kitchen!



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