GranMa’s Skillet Biscuits

Welcome! Its Day 4 of our Birthday Celebration here at Simple Plate. Read on to enter and don’t forget to enter the first three days giveaways here, here and here.

TGIF!!!  I’m looking forward to the weekend! How about you? Weekends in THIS southern home bring all sorts of great breakfast treats. Sundays bring on the biscuits, gravy, bacon and eggs, and occasionally a side of hashbrowns.  And no, as much as I’d like to say someone else gets the joy of whipping this up, a la Waffle House, it is I who brings on the bacon! I bring home a little too!

We’ve changed our eating habits significantly (shhhhhh don’t tell anyone  here).  Uncured bacon, organic eggs  and veggies have replaced the hormel and standard fare we were used to. But the flavors? They’re even more yummy! What has not been replaced are the staples of a southern breakfast.  Biscuits. I have such warm memories of my GranMa making homemade bread and biscuits. And I’ve taken her skillet biscuits recipe and updated it for today’s cook.

I challenge you to make these super easy, homemade biscuits  and to tell me they’re not the BEST you’ve ever tasted.  I promise you’ll not ever reach for the doughboy variety again!  Go Ahead, grab a print and let me know how MUCH you love these!


GranMa's Sunday Biscuits
Prep time
Cook time
Total time
Deep South Goodness
Serves: 6
  • 2 cups organic white wheat flour
  • 1 teaspoons organic sugar
  • 1 tablespoon baking powder
  • 1 teaspoon sea salt
  • 2 tablespoons shortening
  • 2 tablespoons butter (cold)
  • 1 cup buttermilk, chilled
  • 3 tablespoons butter
  1. In a large mixing bowl, combine flour, baking powder, baking soda, and salt.
  2. Using your fingertips, rub butter and shortening into dry ingredients until mixture looks like crumbs or cornmeal. (The faster the better, you don't want the fats to melt.)
  3. Make a well in the center of the dry ingredients and pour in the chilled buttermilk. Stir with wooden spoon just until the dough comes together. The dough will be Very sticky.
  4. Turn dough onto floured surface, dust top with flour and gently fold dough over on itself 5 or 6 times.
  5. Press with your floured hands into a 1-inch thick round.
  6. Cut out biscuits with a 2-inch cutter, being sure to push straight down through the dough.
  7. Place scrupulously clean iron skillet into oven and preheat to 450 degrees. Once preheated, melt 3 tablespoons butter in skillet
  8. Place biscuits into hot buttered skillet so that they just touch. (use a potholder or mitt to remove skillet from oven its gonna be HOT)
  9. Reform scrap dough, working it as little as possible and continue cutting if necessary.
  10. Bake in oven for 15-20 minutes or until biscuits are golden brown (they'll be kinda high) (watch closely so that the bottoms don't burn!)
  11. Allow biscuits to cool slightly in the skillet then remove with a flat spatula to serving plate or basket.
I use Bob’s Red Mill Organic Unbleached Flour and Domino Organic Sugar both are available at Fresh Markets, Whole Foods and online. If you need a Gluten Free Biscuit, look at Bobs Red Mill Recipes.



Guess What I’m giving away today? I love my iron skillets, I’ve begged for a variety of them at Christmas, Mother’s Day and my birthday. I’ve lucked on to a number of them at estate sales, garage sales and flea markets (most in pretty poor condition, I’ll post more about those soon and teach you to clean cast iron) . I want YOU to experience the ONE tool that EVERY southern cook must have in her arsenal. A cast iron skillet! So today I’m giving  away this

The perfect size for scrambled eggs, cornbread or for getting a great sear on a chicken breast or 2. This 6″ preseasoned beauty will be a welcome addition to your cookware. No need for weeks of seasoning, (its already done for you). And this small wonder is from the folks at Lodge Cast Iron Cookware in Tennessee.

So here are the Rules. Yes we have to have rules, ‘yall!

1. Leave A Comment On This Post telling me about your Weekend Breakfast Traditions.

2. See #1

Of course I’d love it if ‘yall would pin this post and folllow me there. And I’d love it even more if you’d tweet and facebook this post and follow me there too! But those aren’t mandatory.

And don’t forget to enter the first three days giveaways here, here and here. Oh and there are some great recipes on those pages too!

This contest will end on April 17, 2012 at midnight and I’ll draw a random comment number and announce the winner on April 18th. Good luck ‘yall!

disclaimer: I have no material relationship with the folks at Bob’s Redmill or at Lodge Cookware (even though I’d love to)  I simply use these products and I want you to fall in love with them as I have.


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  1. I have never had a cast iron skillet or dutch oven of any type. I think it’s because I always watched my mom with hers and it seemed like a lot of work to maintain the seasoning on the pans. I’d kinda like to see if I could win this thing though…being that it’s NY and we aren’t allowed to have guns in our home for personal protection, I reckon when I’m done makin’ those biscuits, this pan would come in handy with this rash of home invasions we’ve been having lately! *lol*

    Weekends are really lazy around here, BUT once a month on the weekends, I go all out when it comes to breakfast. While I’ve moved from real bacon (my husband still openly weeps at this change) to turkey bacon or turkey sausage, I make biscuits, eggs, we have fresh brewed coffee with REAL CREAM, and fresh organic raspberry jam on those biscuits. I usually also make a fresh fruit salad with whatever is in season, and we also have fresh squeezed, ICE COLD, orange juice. It absolutely has to be fresh squeezed! I’m kind of hoping this is something that Gaby carries with her throughout life – the fond memories of these breakfasts, and does the same…or at the very least, it makes her choose a college close to home so she can still come home and take part!
    Audrey at Barking Mad! recently posted…Going to the BirdsMy Profile

  2. Becky McClendon

    LOVE biscuits & gravy for breakfast OR for dinner! With a side of bacon or sausage and MUST HAVE grits from Callaway Gardens! Our family makes a “grit run” in the fall and spring to Callaway Gardens to stock up on grits, muscadine sauce and apple butter! Sundays are the perfect day for a nice hearty breakfast!

  3. Carmen

    With more time, we definitely like to have bigger breakfasts on the weekend. This morning we went to church and when we got home I made a large omelet with sausage, onion, and cheese – with English muffins on the side (with lots of butter). My all-time favorite weekend breakfast is “everything” skillet – leftover meat (ham, sausage, etc), chopped baked potato with skins, onion, green pepper, and anything else we can find. At the end, we add eggs and sometimes cheese.

  4. Kristyn

    There are a lot of Weekend Breakfast traditions we do, but we have Swedish Pancakes with buttermilk syrup… the hubby’s family is Swedish and this is a meal the whole family loves! If we don’t have it for breakfast we’ll eat it for dinner! :)

  5. Sahara Tann

    Every weekend my kids and I decide what we will have for breakfast over the weekend. Sometimes they just want cereal. Sometimes they want pancakes or a frittata. Regardless of what we have we plan it ahead because we make it together as well as make the grocery list and shop for the ingredients so they can learn about how to pick and price food. They are 9 and 11 now and my youngest lovessssss cooking shows and they are both becoming quite the little chefs. lol

  6. Dezi A

    Our weekend traditions right now are homemade mini muffins every Saturday. That way my boys can all eat them on the way to their early morning soccer games.
    Can’t wait to try these!!

  7. lynn b

    Oh, our weekend tradition is one morning I make handmade biscuits and gravy, usually a sausage gravy. Since it has become a tradition it had helped me get good at my biscut and gravy making skills and win over my father-in-law for the new title of best biscuits and gravy, which is big deal in his family’

  8. Anne Marie

    Our tradition is church and then brunch – french toast, pancakes, sausage, etc. It is fun to have a nice breakfast rather than cereal!

  9. Christina C

    We love to make whole wheat blender pancakes on the weekends, usually in the shape of our initials and shapes for holidays. If we’re feeling fancy we add eggs and bacon.