Giant Skillet Biscuit
Serves: 1 (10-inch) biscuit
  • 3½ cups all-purpose flour*
  • 2 tablespoons sugar
  • 1 tablespoon kosher salt
  • 1 tablespoon baking powder
  • ½ teaspoon baking soda
  • 1¼ cups cold unsalted butter, cubed
  • 1 cup plus 1 tablespoon cold whole buttermilk, divided
  • Scrambled eggs, Cheddar cheese slices, and cooked bacon, to serve
  1. Preheat oven to 425°. Spray a 10-inch cast-iron skillet with cooking spray.
  2. In a large bowl, whisk together flour, sugar, salt, baking powder, and baking soda. Using a pastry blender, cut in cold butter until butter pieces are the size of peas. Stir in 1 cup cold buttermilk until a shaggy dough forms.
  3. Turn out dough onto a lightly floured surface. Knead dough until just combined. Pat dough into prepared pan. Refrigerate until firm, about 30 minutes. Brush remaining 1 tablespoon buttermilk onto biscuit.
  4. Bake until golden brown and an instant-read thermometer inserted in center registers 200° to 205°, about 30 minutes. Let cool in pan for 10 minutes. Serve warm, or halve horizontally, and fill with eggs, cheese, and bacon.
Recipe by Southern Cast Iron at