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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 skillet 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 GrandMa 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!
Grandma’s Sunday Skillet Biscuits
- Yield: 6 1x
Description
Deep South Biscuit Goodness
Ingredients
- 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
Instructions
- In a large mixing bowl, combine flour, baking powder, baking soda, and salt.
- 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.)
- 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.
- Turn dough onto floured surface, dust top with flour and gently fold dough over on itself 5 or 6 times.
- Press with your floured hands into a 1-inch thick round.
- Cut out biscuits with a 2-inch cutter, being sure to push straight down through the dough.
- Place scrupulously clean iron skillet into oven and preheat to 450 degrees. Once preheated, melt 3 tablespoons butter in skillet
- 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)
- Reform scrap dough, working it as little as possible and continue cutting if necessary.
- 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!)
- Allow biscuits to cool slightly in the skillet then remove with a flat spatula to serving plate or basket.
Notes
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.
weekend breakfast traditions? wish we had some! mostly, we are rushing around from kid activity to kid activity. would be nice to declare at least one morning a month a slow saturday and just have a lovely biscuit breakfast :)
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!
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!
yummo.. I can taste those muscadines my grand daddy used to grow.. love em!
I make homemade biscuits almost every weekend, and while my recipe is a little different, the basics are there. Can’t wait to try them in my Grandma’s cast iron skillet — thanks Deb!
the skillet.. makes all the difference! I promise!
We usually have breakfast burritos on the weekend. I love cast iron cooking. I only have one and it gets it’s use LOL
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.
We always make sure to have a big ol’ breakfast on Sunday morning. We cooked homemade hashbrowns, bacon, fried eggs, and homemade tortillas!! WOOOHOO! I’m gettin’ hungry:)
For us the best way to get breakfast all together is to have it in the evening and that is what my kids love, breakfast for dinner. Pancakes, sausage, the works and they are happy campers.
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! :)
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
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!!
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’
Our tradition is church and then brunch – french toast, pancakes, sausage, etc. It is fun to have a nice breakfast rather than cereal!
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.
We enjoy Dad’s cooking on the weekend. Whatever it is…we’ll take it! Tradition at it’s best.
Yummo!!! I will definitely be making these for the family!!:)