Country Baking Powder Skillet Biscuits with Butter

Light and flaky, these Country Baking Powder Skillet Biscuits with butter are perfect alone or with jam or honey. Serve with your favorite soup or stew.

I am a fan of southern cooking and these Country Baking Powder Skillet Biscuits top my list for one of the best biscuit recipes I know of that are super light and flaky.

Call me a traditionalist, that’s okay, but I love eating these plain or, be still my heart, with soups and stew. I’m also a aficianado of biscuits and gravy–just saying.

So when I came up with this recipe, I didn’t want to skimp on the main ingredient: butter. Why? Because this bovine-inspired product works perfectly with baking powder to give these biscuits the lift it needs and the flakiness that’s a must-have.

You’ll love this recipe because it comes together in very little time but the results are heavenly.

I believe the reason is because of the cast iron skillet that you use to bake these in. Because the metal heats up slowly but remains long after you remove the skillet from the heat, this gives the biscuits it’s distinctive lift and crunchy base.

And, this is also what allows them to be baked perfectly time after time–even better than with a conventional baking sheet.

How to Make Country Baking Powder Skillet Biscuits with Butter

The ingredients for this recipe are the standard: flour, baking powder, of course, salt, and fat, which in this case is butter.

I love the idea of butter because it gives each biscuit a light, flaky appearance and rich buttery taste.

To Make:

Mix all of your dry ingredients together first before adding any butter or liquid.

It’s time to add the butter. Use a knife to divide the butter into small bits. Then, use a pastry cutter to meld both the dry ingredients and butter together.

Finish up with a fork to create a crumbly mixture. Then it’s time to add the milk. I like to use a spoon to incorporate all the ingredients together.

Before kneading, I use a technique I fondly call “mushing” to really get the milk, butter and dry ingredients into one beautiful dough. Try this yourself. You’ll find that the dough becomes super soft and easy to knead.

Cooking Tip: When kneading Baking Powder Biscuits, be sure to flour well your surface. This will help avoid any sticking and allow your dough to be rolled out perfectly.

Time to roll out the dough to about a quarter-inch thickness (see Below).

To make the classic round biscuits, I use a three inch cookie cutter. But, you use any size you want.

It’s best if you spray your cast iron skillet with a non-stick spray. This is so the biscuits don’t stick to the sides or bottom of the pan. Then, it’s just a matter of cutting out the dough and placing the biscuit rounds in the skillet.

Do this until you fill the skillet. And, if you have more dough, you can go ahead and place the extras in a sided cookie sheet or baking pan. (Don’t forget to use a non-stick spray before putting the biscuits in it.)

Then, pop your skillet (and baking pan, if you have one) in the oven and bake in a preheated oven at 425 degrees F for about 20 minutes or so, or until the tops are golden brown. Remove from the oven and let cool for about five minutes before eating.

RELATED: Chicken and Dumplings

Cooking Tip: I like to butter the tops once the biscuits come out of the oven. This adds another layer of buttery goodness to already perfect baking powder biscuits.

Eat as is or serve with your favorite soup or stew. Enjoy!