When Snickerdoodle cookies and tender fluffy oversized biscuits collide you get the best of both worlds.

Snickerdoodle Skillet Biscuit

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.

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 Skillet Biscuits 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

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:

Greased iron skillet with butter

Grease the skillet with butter and set aside.

Add flour to metal bowl

To a large bowl, add the flour,

Add baking powder to metal bowl

baking powder,

Add salt to metal bowl

salt,

Add Milk to Mixing Bowl

milk,

Add sugar to mixing bowl

sugar,

Add cream of tartar to mixing bowl

cream of tartar,

Pour beaten egg in bowl with flour

egg, 

Butter in bowl with flour mixture

…and chilled, small cubes of butter.

Fork in bowl with butter and flour

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

Mix biscuit dough in metal bowl

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

Dusting of flour on cutting board with measuring spoon

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

Biscuit dough on floured cutting board

…and add the dough.

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

Cut dough into biscuits on cutting board

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:

Granulated sugar on plate with ground cinnamon in spoon

In a small bowl, add the sugar…

Add ground cinnamon to sugar in bowl

…and cinnamon.

Stir sugar and cinnamon in bowl

Mix together.

Sugar and cinnamon in bowl

Next,

Biscuit dough in cinnamon and sugar in bowl

Biscuit dough in cinnamon and sugar in bowl

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

Sugar and cinnamon coated biscuits in iron skillet

…and lay it in the skillet.

Cinnamon and sugar coated biscuits in iron skillet

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

Snickerdoodle Skillet Biscuits in iron skillet

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

Snickerdoodle Skillet Biscuits with Butter on plate

Remove the biscuits from the oven and serve while hot…

Snickerdoodle Skillet Biscuits with Butter on plate

…topped with butter.

Snickerdoodle Skillet Biscuits on plate with fork

Yum…and…

Snickerdoodle Skillet Biscuits with Butter on plate

finger licking worthy for sure.

Snickerdoodle Skillet Biscuits on plate with fork

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

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Snickerdoodle Skillet Biscuit on Plate

Snickerdoodle Skillet Biscuits

When Snickerdoodle cookies and tender fluffy oversized biscuits collide you get the best of both worlds.
4.7 from 7 votes

Ingredients

For the Dough:

  • 2 cups plus 2 tablespoons 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 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:

  • 1/4 cup sugar
  • 1/2 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.

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