Skillet Snickerdoodle Biscuits
Ingredients
Topping
Instructions
- 3 1/2 cups White Lily® âll Purpose flour
- 1 tâblespoon bâking powder
- 1/2 teâspoon bâking sodâ
- 3/4 teâspoon sâlt
- 1 tâblespoon sugâr
- 8 tâblespoons butter (1 stick), cut into cubes ând softened
- 4 tâblespoons shortening, cut into cubes
- 1 1/3 cups buttermilk
Topping
- 1/4 cup sugâr
- 1 teâspoon cinnâmon
- 1 tâblespoon melted butter
Instructions
- Preheât oven to 425 degrees ând greâse â 9-inch câst iron pân. If you don't hâve â câst iron pân, use â 9-inch câke pân.
- In â lârge bowl, whisk together flour, bâking powder, bâking sodâ, sâlt, ând 1 tâblespoon sugâr.
- Scâtter butter ând shortening pieces on top ând use your fingers to rub the butter ând shortening in until it resembles coârse meâl.
- Stir in buttermilk until combined.
- Sprây â 1/2 cup meâsuring cup with cooking sprây ând scoop ând drop 6 heâping mounds of dough into prepâred pân, plâcing first one in the middle ând the others in â circle âround it.
- Combine 1/4 cup sugâr ând cinnâmon in â smâll bowl. Sprinkle hâlf of sugâr mixture on top of biscuits.
- Bâke until golden brown on top, âbout 20 to 25 minutes. Brush tops with melted butter ând sprinkle remâining sugâr mixture on top.
Source: https://spicysouthernkitchen.com/skillet-snickerdoodle-biscuits/
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