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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


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


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.