Snickerdoodle Skillet Biscuits
When Snickerdoodle cookies and tender fluffy oversized biscuits collide, you get the best of both worlds.
How about a biscuit that’s a cross between a tender fluffy biscuit, snickerdoodle cookie, and a cinnamon roll?
These heavenly 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 biscuits cook, they smell a lot like snickerdoodle cookies and taste like them too.
Enjoy these biscuits for breakfast, as a snack or dessert.
Serve warm topped with butter.
Let’s check out the ingredients.
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
HOW TO MAKE THIS RECIPE
A printable recipe with the measurements and instructions is located at the bottom of this post.
Preheat the oven to 450 degrees F.
For the Biscuits:
Grease the skillet with butter and set aside.
To a large bowl, add the flour,
cream of tartar,
…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.
Set aside for a moment.
For the Cinnamon and Sugar Coating:
In a small bowl, add the sugar…
coat all sides of a biscuit with the cinnamon and sugar mixture…
…and place it in the skillet.
Repeat for the remaining 3 biscuits so that each biscuit is leaning against one another.
Bake in a preheated oven (at 450 degrees F.) until the biscuits turn a light golden color (about 16 minutes).
Remove the biscuits from the oven…
…and serve warm…
…topped with butter.
Make ahead of time and all you have to do is warm them up before adding the butter on top.
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Snickerdoodle Skillet Biscuits
For the Dough:
- 2 cups plus 2 tablespoons all-purpose flour
- 1-1/2 teaspoons baking powder
- 3/4 teaspoon salt
- 1 tablespoon sugar
- 1 teaspoon cream of tartar
- 3/4 cup milk
- 1 egg beaten
- 1/3 cup butter (salted) chilled and cut into small cubes (for the dough)
- 1 teaspoon butter for greasing the skillet
For the Cinnamon and Sugar Coating:
- 1/4 cup sugar
- 1/2 teaspoon ground cinnamon
- 8-inch size iron skillet
- 3-inch size biscuit or cookie cutter
For the Dough:
- 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.
For the Cinnamon & Sugar Coating:
- In a small bowl, mix together the cinnamon and sugar. Coat all sides of a biscuit with the cinnamon and sugar mixture and place it in the skillet. Repeat for the remaining 3 biscuits so that each biscuit is leaning against one another.
- Bake in a preheated oven (at 450 degrees F.) until the biscuits turn a light golden color (about 16 minutes). Remove the biscuits from the oven and serve warm, topped with butter.
Here are more Snickerdoodle recipes…”Snickers Snickerdoodle Cookies“, “Butterfinger Snickerdoodle Cookies” and “Old Fashioned Snickerdoodle Cookies“.
Comfort Food Recipes
Comfort Food Recipes you may like:
Candied Yams (Sweet Potatoes) with Pecans and Marshmallows
Candied Sweet Potatoes (Canned Yams), with Walnuts and Marshmallows
Baked Herb and Parmesan Potato Slices
Biscoff Cookie Butter Blondie Brownies
Slow Cooker Pot Roast with Potatoes and Carrots
Easy Skillet Smoked Sausage with Caramelized Barbecue Sauce
More Biscuit Recipes:
Skillet Biscuits with Sage Sausage Gravy
Funfetti Red, White and Blue Skillet Biscuits
Hello! I am looking to make these ahead of time so they can be ready for after a birthday dinner. How should I go about prepping or should I just make and then reheat??
Hi Danielle, great question. I just researched this since I haven’t tried it before, and it sounds like homemade biscuits can be made ahead of time and put in the fridge overnight before baking. An option may be to make the biscuits, put them in the pan that you’re going to bake them in, and put them in the refrigerator overnight (in the pan). From what I’ve read, the biscuits may rise in the refrigerator. Then before baking, they can either be set on the counter for 5 minutes or so or put right in the preheated oven. I think the difference may be that the biscuits may need to bake a little longer.
Hi, will buttermilk work fine in this recipe?
Hi Alissa, unlike regular milk, buttermilk is naturally acidic so if using it instead of milk in this recipe it may affect how much the biscuits rise. But since baking soda neutralizes acidic ingredients, an option may be to add 1/4 teaspoon of baking soda to the recipe if using buttermilk instead of regular milk. I haven’t tried this with this recipe before and would love to know how they turn out for you.
If you don’t have cream of tartar will it make a difference?
Hi Elizabeth, the cream of tartar helps make the biscuit be “fluffy”. Although I haven’t tried them, some substitutes for cream of tartar may be lemon juice, baking soda and white vinegar. If I was making a batch of these biscuits and discovered I was out of cream of tartar, I would just leave it out. I think these biscuits would still be delicious.
Hi, I was wondering if I can make these using buttermilk instead of regular milk?
Hi There, yes using buttermilk should be fine. Since buttermilk has a thicker consistency than regular milk, if using just buttermilk I would add a little bit more than the 3/4 cup amount noted in the recipe (start with about 2 tablespoons more)…so that the dough isn’t too dry. If the dough is still too dry when using 2 tablespoons more, add just a little more buttermilk until the consistency of the dough is soft. It actually sounds like a great idea to use buttermilk instead of milk. I’m going to try that. Thank you!
I like to use White Lily Flour and it is self rising. Can this be used instead?
Hi Sherry, based on White Lily Flour’s FAQ’s; when converting regular flour to self rising they say to add 1-1/2 tsps of baking powder plus 1/2 tsp of salt for each cup of regular flour. So when converting self rising to regular flour, you wouldn’t use any baking powder or salt. For this recipe if you did that, the salt (in the self-rising flour) would be about the same amount (1/4 tsp more than in this recipe); and about double the amount of baking powder than this recipe calls for. And based on the FAQ’s it sounds like since White Lily’s flour is lighter than other flours, more may need to be used in a recipe when compared to other brands. An option for you may be to substitute the self-rising flour for the regular flour but don’t add any baking powder or salt.
Made these twice now! Very good! I make rolled biscuits all the time. These are a sweet variation. To those saying it’s more of a scone because of the egg and sugar, that may be “technically” correct but these have a much softer biscuit texture. My only suggestion is to cut the butter into the dry ingredients then mix in the milk and egg. It’s much easier to work with! Also, I didn’t have much success getting the cinnamon sugar to stick so I sprinkled a layer in the bottom of the pan (I used a round cake pan) and sprinkled more on top.
Hi Christine, these do have a biscuit texture to them. Thank you for your suggestion to cut the butter into the dry ingredients before mixing in the milk and egg. I’ll for sure try that next time. Great idea to use a round cake pan too. Thank you so much for letting me know how you like these and for the rating too.
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!
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!
is there a substitute I can use for the cream of tartar? Will the recipe function the same if it is omitted?
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. 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!
Technically, the egg and sugar make these scones. And who doesn’t love a good scone!
Hi Marion, thank you for your comment and links on biscuits vs. scones. I love them both! Have a wonderful weekend.
Can you make these without the skillet?
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.
Wow, your biscuits look delicious. Will try them.
Hi Martin, thank you!