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A Skillet full of Love!!

Lord Honey, nothin' is more Southern than a warm buttermilk biscuit. Here's y'all a simple recipe that is so quick and easy that y'all will fix 'em at ever' meal. My "Southern Skillet Biscuit" is so versatile that y'all can use it to top a pot pie, make a good tender dumplin' and even turn out a scrumptious Strawberry Shortcake. These biscuits will have y'all sayin'--"Butter my butt and call me a biscuit" 'cause it's true lovin' from the oven.

Southern Skillet Biscuits

Jason Smith, FNS

Serves 6


2-cups all-purpose flour

2-TBSP baking powder

½-tsp baking soda

1-tsp salt

½-cup butter, frozen, grated

1-TBSP butter, for greasing the skillet

11/4-cup buttermilk

¼-cup butter, bacon grease, melted or buttermilk to brush tops of biscuits

½-cup flour, for dusting hands


· Preheat oven to 425°, grease your skillet.

· With a fork, mix the flour, baking powder, soda, and salt in a medium bowl.

· Using the large hole side on a box grater, grate the froze butter right into the flour, then mix it into the flour with a fork, until all the butter is coated.

· Start with ¾ of the butter milk and stir into flour butter mix, using a light hand, if not wet enough, add the rest of the buttermilk, you just want the dough to come together with no dry spots.

· Place the ½ cup flour into a small bowl or saucer, using a ice cream scoop or medium size spoon, drop dough ball onto the flour in bowl, dust hands with flour and shape the dough into biscuit rounds, place into prepared skillet, repeat until all dough is gone.

· Using the back of a spoon or pastry brush, brush the tops of biscuits with melted butter or bacon grease.

· Place in oven and bake for 20-30 mins or until medium golden brown.

· Serve with your favorite jams, jellies, preserves or honey and butter.

TIP:This recipe can be used for so many things such as pot pie topping, or even baked fruit hand pies.


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