Coupon Clipping Cook

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?

Well here you go, 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 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.

Here are more Snickerdoodle recipes you may like “Snickers Snickerdoodle Cookies“, “Butterfinger Snickerdoodle Cookies” and “Old Fashioned Snickerdoodle Cookies“.

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

printable recipe with the measurements and instructions is located at the bottom of this post.

Here’s how to make it.

Preheat the oven to 450 degrees F.

For the Biscuits:

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.  Set aside for a moment.

For the Cinnamon and Sugar Coating:

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).

Snickerdoodle Skillet Biscuit on Plate

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.

Snickerdoodle Skillet Biscuit

Then enjoy each and every bite.

Thank you so much for stopping by CCC!

More Biscuit Recipes You May Like:

Buttery Layered Buttermilk Biscuits by Joy the Baker

Drop Biscuits and Sausage Gravy by The Pioneer Woman

Whole Wheat Biscuits by Coupon Clipping Cook

Sugar Coated Biscuit Strawberry Shortcake by Coupon Clipping Cook

Don’t miss a CCC recipe.  Subscribe to Coupon Clipping Cook and get an email each time we have a new post.  Here’s the link to subscribe to CCC.

Snickerdoodle Skillet Biscuit on Plate

Snickerdoodle Skillet Biscuits

When Snickerdoodle cookies and tender fluffy oversized biscuits collide you get the best of both worlds.
Print Pin
Prep Time: 14 minutes
Cook Time: 16 minutes
Total Time: 30 minutes
Course: Breakfast, Dessert
Cuisine: American
Keyword: Biscuits, Snickerdoodle
Servings: 4

Ingredients

For the Dough:

  • 2 cups plus 2 tablespoons flour
  • 1-1/2 teaspoons baking powder
  • ¾ teaspoon salt
  • 1 tablespoon sugar
  • 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
  • 8-inch size iron skillet
  • 3-inch size biscuit or cookie cutter

For the Cinnamon and Sugar Coating:

  • ¼ cup sugar
  • ½ teaspoon ground cinnamon

Instructions

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 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.

Video

Our Recipe Disclaimer can be found at this link: "Disclaimers", also at the bottom of this website, and in the "About Section" of this website.
Copyright © 2011-2019 Nancy at Coupon Clipping Cook - All photography and content, in any form, on this site CouponClippingCook.com is copyright-protected.
Stay Connected!Get New Posts Delivered via Email - Click Here to Subscribe to Coupon Clipping Cook

We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites. In addition, I may earn a commission for purchases made via my Amazon Influencer page.

Don’t Miss a Recipe!

Get new posts delivered via email:

Leave a Reply to Teresa Cancel reply

Your email address will not be published. Required fields are marked *

When you leave a comment on this Website, we collect your name, email, and IP address in order to assist with spam detection. For further details please refer to our Privacy Policy.  By checking the following box you consent to our data usage policy as outlined in our Privacy Policy found here.

This site uses Akismet to reduce spam. Learn how your comment data is processed.

10 Comments

  1. 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!

  2. 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

    • 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!

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

  4. 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.

  5. Wow, your biscuits look delicious. Will try them.