Snickerdoodle Skillet Biscuits

How about a biscuit that’s a cross between a tender fluffy biscuit, snickerdoodle cookie, and a cinnamon roll?

Well here you go.

These super scrumptious biscuits are the perfect thing to sink your teeth into for breakfast.

I like to make biscuits in an iron skillet because when the sides of the biscuits are leaning on one another as they cook, they stay nice and soft.

And with this recipe, when the biscuits are pulled apart it reminds me of pulling apart cinnamon rolls.

As these yummies cook they smell a lot like snickerdoodle cookies and taste like them too.

One thing I’m so guilty of when making biscuits is confusing myself on if I should use baking powder or baking soda.

I’ve grabbed the wrong one out of the cupboard and used it in recipes a lot more than once.

So now I always do a double-take to make sure I’m putting baking powder in my biscuit recipes instead of that “other one”.

Give these biscuits a try and they’ll make your taste buds very happy.

Even the ingredients are happy in this recipe….see if you can find the 3 most happy faces in the pictures below.

Thank you so much for stopping by.

Let’s check out the ingredients.

Snickerdoodle-Biscuits

Flour, baking powder, salt, sugar, cream of tartar, milk, butter, sugar and cinnamon; also an 8-inch cast iron skillet 3-inch biscuit or cookie cutter

Here’s how to make it.

Preheat the oven to 450 degrees F.

18-grease-skillet

Grease the skillet with butter and set aside.

1-add-flour

To a large bowl, add the flour,

2-add-baking-powder

baking powder,

3-add-salt

salt,

4-add-milk

milk,

5-add-sugar

sugar,

6-cream-of-tarter

cream of tartar,

7-add-egg-to-bowl

egg, and

8-add-butter-to-bowl

chilled, small cubes of butter.

9-fork-in-bowl

With a pastry cutter or a large sturdy fork, cut the butter into the ingredients.

10-mix-dough

Continue to mix the ingredients together with the fork until dough forms.

11-flour-on-cutting-board

Sprinkle a light coating of flour on to a large cutting board…

12-biscuit-dough

…and add the dough.  Knead the dough a few times until the texture becomes sturdy enough to roll.

17-cut-biscuit-dough

Add a light coating of flour to a rolling pin and roll out the dough until it’s about 1-1/4 inches thick.  Using a 3-inch wide biscuit or cookie cutter, cut the dough into 4 large biscuits.

13-sugar-and-cinnamon

In a small bowl, add the sugar…

14-sugar-and-cinnamon

…and cinnamon.

15-sugar-and-cinnamon

Mix together.

16-sugar-and-cinnamon

Next,

19-biscuit-in-cinnamon

20-biscuit-in-cinnamon

coat all sides of a biscuit with the cinnamon and sugar mixture…

21-biscuits-in-pan

…and lay it in the skillet.

22-biscuits-in-pan

Repeat for the remaining 3 biscuits so that each biscuit is leaning against one another.

23-biscuits-in-pan

Bake in a preheated oven until the biscuits turn a light golden color (about 16 minutes).

8-Snickerdoodle-Biscuits

Remove the biscuits from the oven and serve while hot…

….topped with butter.

Yum…and…

finger licking worthy for sure.

Make ahead of time and all you have to do is warm them up before adding the butter on top.

Then enjoy each and every bite.

More biscuit recipes:
Buttery Layered Buttermilk Biscuits by Joy the Baker
Drop Biscuits and Sausage Gravy by The Pioneer Woman
Skillet Biscuits with Garlic, Basil and Olives by Diethood
Whole Wheat Biscuits by Coupon Clipping Cook
Pumpkin Biscuits by Recipe Girl
Cheese Biscuits at Simply Recipes by Garrett McCord
Garlic Cheddar Biscuits by Skinny Taste
Sugar Coated Biscuit Strawberry Shortcake by Coupon Clipping Cook

Snickerdoodle Skillet Biscuits

Yield: Serves 4

Prep Time: 14 minutes

Cook Time: 16 minutes

Total Time: 30 minutes

Ingredients:

2 cups plus 2 tablespoons flour
1-1/2 teaspoons baking powder
¾ teaspoon salt
1 tablespoon sugar (for the dough)
1 teaspoon cream of tartar
¾ cup milk
1 egg, beaten
1/3 cup butter, chilled and cut into small cubes (for the dough)
1 teaspoon butter (for greasing the skillet)
¼ cup sugar (for the topping)
½ teaspoon cinnamon (for the topping)
8-inch iron skillet
3-inch biscuit or cookie cutter

 

Directions:

Preheat the oven to 450 degrees F. Grease the skillet with butter and set aside. To a large bowl, add the flour, baking powder, salt, milk, sugar, cream of tartar, egg, and chilled, small cubes of butter. With a pastry cutter or a large sturdy fork, cut the butter into the ingredients. Continue to mix the ingredients together with the fork until dough forms.

Sprinkle a light coating of flour on to a large cutting board and add the dough. Knead the dough a few times until the texture becomes sturdy enough to roll. Add a light coating of flour to a rolling pin and roll out the dough until it’s about 1-1/4 inches thick. Using a 3-inch wide biscuit or cookie cutter, cut the dough into 4 large biscuits.

In a small bowl, mix together the cinnamon and sugar. Coat all sides of a biscuit with the cinnamon and sugar mixture, and lay it in the skillet. Repeat for the remaining 3 biscuits so that each biscuit is leaning against one another. Bake in a preheated oven until the biscuits turn a light golden color (about 16 minutes). Remove the biscuits from the oven and serve while hot, topped with butter.

 

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10 Responses to “Snickerdoodle Skillet Biscuits”

  1. Martin — November 15, 2015 @ 3:41 pm (#
    1
    )

    Wow, your biscuits look delicious. Will try them. 

    Reply

    • Nancy — November 15th, 2015 @ 8:41 pm

      Hi Martin, thank you!

      Reply

  2. Teresa — November 16, 2015 @ 8:19 pm (#
    2
    )

    Can you make these without the skillet?

    Reply

    • Nancy — November 17th, 2015 @ 12:04 am

      Hi Teresa, you sure can. Just add some butter to grease the cookie sheet or pan that you use and they might take a little less time to bake. Just watch the sides of the biscuits as they bake so they don’t get too brown.

      Reply

  3. Marion — November 20, 2015 @ 5:31 am (#
    3
    )

    Technically, the egg and sugar make these scones. And who doesn’t love a good scone!

    http://www.nytimes.com/2014/02/26/dining/biscuits-and-scones-share-tender-secrets.html http://www.eatingwell.com/blogs/food_blog/the_difference_between_biscuits_and_scones_plus_6_healthy_recipes

    Reply

    • Nancy — November 20th, 2015 @ 8:12 pm

      Hi Marion, thank you for your comment and links on biscuits vs. scones. I love them both! Have a wonderful weekend.

      Reply

  4. Ken — March 21, 2016 @ 3:39 pm (#
    4
    )

    Hi Nancy

    is there a substitute I can use for the cream of tartar? Will the recipe function the same if it is omitted?

    Thank you

    Reply

    • Nancy — March 22nd, 2016 @ 8:01 am

      Hi Ken, this is a great question. Cream of tartar isn’t always something that’s kept in the pantry. Although I haven’t tried the recipe without using cream of tartar, lemon juice or white vinegar can be used as a substitute; for every 1/2 teaspoon of cream of tarter use 1 teaspoon of lemon juice or white vinegar. Here’s a link to a post with a nice explanation about cream of tarter and this substitution. http://simmerandboil.cookinglight.com/2015/05/26/substitute-for-cream-of-tartar/ So in this recipe, I would try using 2 teaspoons of either lemon juice or white vinegar. I may just have to try this substitute one day to see how it works. Thank you for stopping by!

      Reply

  5. Leona — December 19, 2016 @ 6:44 pm (#
    5
    )

    The recipe looks great – but I’m an admitted kitchen tool addict. Do tell – those are the CUTEST measuring spoons in the world? Care to share? Where are they from? Oh – and thanks for the yummy recipe!

    Reply

    • Nancy — December 19th, 2016 @ 7:01 pm

      Hi Leona, so glad you liked those cute measuring spoons (and the recipe too of course). I LOVE those measuring spoons and couldn’t resist buying them when I was at the Sacramento CA airport. They were at a store called “Visions of Eden”. They also have a store near downtown Sacramento in an area called “Old Sacramento”. Thank you so much for stopping by!

      Reply

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