Buttery Skillet Biscuits

 

I can now check making biscuits baked in a black skillet swimming in butter off my list. These buttery skillet biscuits are easy to fix, not messy, and so delicious I may never bust out a rolling pin and biscuit cutter again.

They are dense and perfect to ladle sausage gravy over. And the biscuits on the side of the skillet? Yes, please!! It's like the outer brownies in the pan. That crustiness is perfection. Now, I used real salted butter so that did add a little bit of saltiness to the crust. You may choose to use unsalted if sodium is something you watch. However, please do not use margarine. I am not picturing the same results with fake butter.

 

INGREDIENTS:

2-1/2 cups self-rising flour

1 tablespoon sugar

1 teaspoon salt

1 teaspoon baking powder

2 cups milk (or buttermilk)

1 stick real butter

Preheat the oven to 450 degrees. Go ahead and pop the stick of butter in the skillet and let it melt as the skillet is heating up.

Mix the dry ingredients together in a large bowl. Once everything is blended, slowly add milk and stir with a spoon until it is mixed well with the flour mixture.

My batter is not perfectly smooth. Don't overdo the blending process.

Once the oven is heated and the butter is nicely melted, add the dough to the hot skillet.

Using a spoon or spatula, quickly smooth the dough in the skillet.

Take a spatula and cut the biscuits into the raw dough. I did nine but next time I'll make 12 squares.

Bake for 10 minutes and rotate the skillet so the biscuits will cook evenly. 

Set your timer for another 12 minutes

I like a brown biscuit and this combination was perfect! if you like light biscuits, lay a piece of aluminum foil on top.

Remove the skillet of biscuits from the oven and run a spatula around the edges.
Cut through the lines you made to separate the biscuits.
 

Enjoy with eggs, gravy and your favorite breakfast meat. Or, these would be a great base for a strawberry shortcake. Hint: they were just as good day two!