Snickerdoodle Skillet Biscuits
When Snickerdoodle cookies and tender fluffy oversized biscuits collide you get the best of both worlds.
Ingredients
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
Equipment
- 8-inch size iron skillet
- 3-inch size biscuit or cookie cutter
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 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.