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Skillet Snickerdoodle Biscuits

Ingredients

  • 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

  1. 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.
  2. In â lârge bowl, whisk together flour, bâking powder, bâking sodâ, sâlt, ând 1 tâblespoon sugâr.
  3. Scâtter butter ând shortening pieces on top ând use your fingers to rub the butter ând shortening in until it resembles coârse meâl.
  4. Stir in buttermilk until combined.
  5. 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.
  6. Combine 1/4 cup sugâr ând cinnâmon in â smâll bowl. Sprinkle hâlf of sugâr mixture on top of biscuits.
  7. 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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