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Skillet Biscuits

adapted from Paula Deen
Course Breakfast
Cuisine American


  • 2 1/2 cups flour
  • 2 tablespoons sugar
  • 2 1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 cup shortening Butter Flavor Crisco
  • 1 cup buttermilk
  • 1/4 cup melted butter


  1. Preheat oven to 450 degrees
  2. In a medium bowl, combine flour, sugar, baking powder, baking soda and salt. Cut in the shortening with a fork or pastry cutter, until it looks like cornmeal. Add the milk, a little at a time, Just until all dry ingredients are incorporated.
  3. Turn the dough out onto a lightly floured surface. Knead lightly two or three times. Roll out the dough with a floured rolling pin to about 1 inch thickness. Cut with a two inch cutter.
  4. Place the biscuits in a greased iron skillet. Biscuits will be touching each other in pan.
  5. Brush tops of biscuits with melted butter. Bake for 12-14 minutes or until golden browned.
  6. After the biscuits are done cooking, remove from oven and brush with remaining butter.

Recipe Notes

-Don't get all worked up if you can't fit the biscuits in the pan perfectly. I cut one biscuit into two and formed two little biscuits. -Don't over handle the biscuits, this will make them tough. -Keep the ingredients cold. -Keep the oven HOT. This allows for a high rise on the biscuits. -I bake these on the lower third of the oven so the tops won't over brown. -You may use regular Crisco, I prefer Butter Flavor Crisco. I've found TARGET has the best price on the Crisco sticks. So easy to use when making biscuits or pies.