This biscuit doesn’t require rolling or cutting so it’s quick and easy to make. If the giant sandwich isn’t your thing, cut it into wedges and serve as you would any plain biscuit.
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
- Preheat oven to 425°. Spray a 10-inch cast-iron skillet with cooking spray.
- 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.
- 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.
- 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.