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Southern Style Skillet Biscuits plus Tasty Tuesdays Linky Party

On Sunday afternoon, my cousin Linda posted a picture of some of the most beautiful biscuits I have ever seen (okay, I may have been very hungry at the moment). But, I wasn’t the only one that oohed and aahed over them. Luckily, she graciously obliged us with the recipe.

Southern Style Skillet Biscuits - buttermilk biscuits baked in a cast iron skillet and topped with bacon grease.

Technically, I should call these Texas Style biscuits because Linda is from Texas and “Texas isn’t the South, Texas is Texas” as I have been told many a time by my Texas family. But, I think SEO-wise Southern Style is a bit more inclusive.


The recipe is similar to the Refrigerator Biscuits I already have on the site with two key differences. These are baked in a cast iron skillet and they are topped with bacon grease. Mmmmm bacon!

When I offered one to my husband after baking, he sniffed it and immediately asked “What did you add to these? They smell different. They smell like …. like bacon!” And then the biscuit disappeared in 2 bites.

He was so close to getting it right! Truthfully, I do not have any bacon grease since I rarely cook bacon, but I did have some rendered ham fat from the last ham I baked. I had skimmed the fat off the juices, poured it into an ice cube tray and froze it, then put the fat cubes in a zip to lock bag. I do the same with chicken, pork and beef so I always have rendered fat on hand when I need it. You can substitute butter or even shortening or margarine if you must.

The other key to these is the cast iron skillet.

Yes, you need one. Not just for this recipe, but for every other thing you would make in a skillet.

Seriously, go buy one now if you don’t already have one (affiliate link). Unless you have arthritis like Ma’am and can’t lift them anymore.

Otherwise cast iron is a healthier way to cook than non-stick pans. And they heat so evenly. And can go directly into the oven. And are easy to clean (scrub with a brush and rinse – no soap). And…. okay, I will stop

Sigh! If you don’t have an oven proof skillet you can use a cake pan. The idea is to have the biscuits nestle close together as they bake so they will rise higher. You could even cheat and bake those pop-open store bought ones like this if you want to.

But, once you try these biscuits you won’t be buying those store bought ones anymore.

Southern Style Skillet Biscuits

Serves 6-8
Prep time 5 minutes
Cook time 20 minutes
Total time 25 minutes
Meal type Bread
Region American
Southern Style Skillet Biscuits - fluffy buttermilk biscuits baked in a cast iron skillet and topped with bacon grease.

Ingredients

  • 2 1/2 cups flour
  • 2 tablespoons sugar
  • 1 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 cup shortening (melted)
  • 1 heaped teaspoon rapid rise yeast (1/2 pack)
  • 1 tablespoon warm water
  • 1 1/4 cup buttermilk

Optional

  • 1-2 tablespoon bacon grease (or butter)

Note

This makes enough for one pan of biscuits. You can double the recipe to use the full pack of yeast then shape and freeze half of the biscuits for another time. Just defrost them completely before baking for full rise in the oven (at least 30 minutes before preheating the oven).

Directions

Dissolve yeast in water and let proof for a few minutes until bubbly.
Sift flour, sugar, baking powder, baking soda and salt into a medium bowl.
Add buttermilk, yeast and melted shortening to flour mixture and stir to combine.
Roll out dough about 3/4" thick on a floured board. Cut with biscuit cutters and place in a cast iron skillet. Place near oven while preheating to rest and rise a bit.
Preheat oven to 425 degrees F. Bake for 10 minutes until biscuits look they are barely baked on top. Top biscuits with bacon grease and bake for 5-10 minutes until as brown as you desire.

 

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Until next time, happy eating.
~Audrey

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12 comments

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  1. Easy Peasy Life Matters

    These biscuits really do look heavenly!! And skillets make everything taste even better 🙂 Thanks so much for hosting and for sharing!
    Easy Peasy Life Matters recently posted…Clean Eating Taco SoupMy Profile

    1. Audrey

      Thanks for linking up with us and taking the time to comment.

  2. CJ Huang | Morsels of Life

    I love how you render your own fats! I used to do that for a while, and I should get back into the habit. We love our cast iron around here too – such versatile cookware. 🙂 And also, thanks for hosting! 🙂
    CJ Huang | Morsels of Life recently posted…Roasted BroccoliMy Profile

    1. Audrey

      Rendering fats is so easy and it adds so much flavor.

  3. Sadhna Grover

    Hi Audry, Thanks for hosting the party dear.,

    Theses skillet biscuits are looking nice. I use to enjoy them when I was in south Africa , but without bacon, because I am vegetarian.

    1. Audrey

      I understand, Sadhna. You could just use shortening or coconut oil instead. Bacon grease is an old southern US tradition.

  4. Linda Lebow

    Thank you for the very nice compliment on my recipe for the biscuits Audrey. I really appreciate it & so would my mom & aunt Ernestine. Not sure where mama got the recipe but I know she shared everything with Stine. So glad your family liked them.

    1. Audrey

      I didn’t know it was your Mom’s recipe! That makes them even better. <3

  5. Jess

    Oh my goodness this looks so yummy! I could eat it all by myself 🙂 Totally pinning! xo
    Jess recently posted…Fun Rainbow Desserts RoundupMy Profile

    1. Audrey

      Thanks, Jess. Several other cousins made them too and all of us loved them.

  6. Haley Bradley

    Those biscuits look amazing! My grandma used to make biscuits and would put vegetable oil on baking sheet in kinda a thick coating. Then she would rub biscuits in it and flip so oil side was up. They were the best! I pick you to be featured on Laugh Learn Linkup tomorrow! Thanks for sharing with us, Haley
    Haley Bradley recently posted…Trim Healthy Mama Cookbook by Pearl Barrett & Serene AllisonMy Profile

    1. Audrey

      Thanks, Haley. Sometimes I use butter on top, but the ham fat added a nice dimension to these.

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