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+ servings

Skillet Snickerdoodle Biscuits

Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 6 large biscuits


  • 3 1/2 cups White Lily® All Purpose flour
  • 1 tablespoon baking powder
  • 1/2 teaspoon baking soda
  • 3/4 teaspoon salt
  • 1 tablespoon sugar
  • 8 tablespoons butter (1 stick), cut into cubes and softened
  • 4 tablespoons shortening, cut into cubes
  • 1 1/3 cups buttermilk


  • 1/4 cup sugar
  • 1 teaspoon cinnamon
  • 1 tablespoon melted butter


  • Preheat oven to 425 degrees and grease a 9-inch cast iron pan. If you don't have a cast iron pan, use a 9-inch cake pan.
  • In a large bowl, whisk together flour, baking powder, baking soda, salt, and 1 tablespoon sugar.
  • Scatter butter and shortening pieces on top and use your fingers to rub the butter and shortening in until it resembles coarse meal.
  • Stir in buttermilk until combined.
  • Spray a 1/2 cup measuring cup with cooking spray and scoop and drop 6 heaping mounds of dough into prepared pan, placing first one in the middle and the others in a circle around it.
  • Combine 1/4 cup sugar and cinnamon in a small bowl. Sprinkle half of sugar mixture on top of biscuits.
  • Bake until golden brown on top, about 20 to 25 minutes. Brush tops with melted butter and sprinkle remaining sugar mixture on top.