Skillet Biscuits

Skillet Biscuits

Oh how I’ve come to love my skillet. The amazing, heavy, ever so forgiving piece of equipment that cooks soooo many things. Now I get why people have them and pass them on for years and years.

Then I discovered you can BAKE in a skillet. Say what? Yup. Now it’s doubled it’s amazing-ness.

I’ve made these biscuits to have with roasted chicken, with soup, for savory breakfast sammies…

Feel free to change up the cheese, the chives, take it away, change it, add something sweet, or leave them plain. They won’t disappoint. And they’re easy. Erik’s even made them, and he’s not a ‘baker’.

One day I will be fancy and have a savory AND a sweet skillet. But until I’m rich and famous, my skillet will be the little skillet that could.

These are from Joy the Baker’s biscuit recipe. I added chives to mine.

  • 2 cups all-purpose flour
  • 3 teaspoons baking powder
  • 1 1/2 teaspoons salt
  • 4 tablespoons (2 ounces) cold unsalted butter, cut into cubes
  • 1 tablespoon unsalted butter, for the pan
  • 2 tablespoon unsalted butter, melted to top the biscuits
  • 4 tablespoons (2 ounces) goat cheese, sharp cheddar or whatever you’d like in them, crumbled
  • 3 tablespoons chopped chives
  • 1 cup buttermilk

Instructions

  1. Place a rack in the upper third of the oven and preheat to 425 degrees F. Place a 10-inch cast iron skillet in the oven to preheat.
  2. In a medium bowl, whisk together flour, baking powder and salt. With a pastry cutter or your fingers incorporate the butter and goat cheese until the flour resembles a coarse, pebbly mixture. Pour in the buttermilk. Mix together the buttermilk and flour until well incorporated.
  3. Melt 2 tablespoons of butter in a small sauce pan or in the microwave. Set aside.
  4. Remove the cast iron from the oven and place one tablespoon of butter in it. Move the butter around, greasing the entire pan, including the sides.
  5. Spoon the batter, by the 1/4-cup into the hot skillet as evenly as you can.
  6. Brush with melted butter.
  7. Bake for 14-16 minutes, until slightly golden in color. Remove from the oven. Let rest for 5 minutes. Serve warm.