Skillet biscuits with added cheddar cheese for extra bite! Biscuits baked in a cast iron pan have a delicious crisp outer layer. Cast iron is a workhorse in the kitchen, adding phenomenal texture to any number of dishes - and it lasts for decades if cared for properly. These cheddar cheese biscuits make excellent use of everyone's favourite pan.
The biscuits are a perfect side dish or cheeky breakfast served with something like chili or as is with a spoonful of strawberry jam. Fluffy, cheesy, and with a nice crisp outer layer, they're the best.
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Ingredients
Ingredient Notes and Substitutions
- Add-ins: for a jazzier flavour, you can add herbs like finely chopped chives, rosemary, or thyme. Add a teaspoon of black pepper or chili flakes for a spicier biscuit.
- Milk: use whole milk if possible, but if you don't have any, half and half cream can be used. If you just have low-fat milk, it'll work in a pinch, but add a tablespoon or two of heavy cream if possible.
- Cheese: other hard cheeses can replace cheddar. Think Gruyere or emmental.
How to Make Skillet Biscuits
Step 1: mix the dry ingredients in a large bowl, then rub in the butter.
Step 2: add the shredded cheese and mix to combine.
Step 3: beat the eggs, then mix the remaining wet ingredients in another bowl.
Step 4: add the egg mixture to the dry ingredients and mix until just combined.
Step 5: shape the dough into a disc with your hands.
Step 6: score into equal wedges then brush with milk.
Step 7: bake until golden and fluffy.
Step 8: cool before serving.
Top Tips
- Make them without a skillet: if you don't have a cast iron skillet, these can be baked on a regular baking sheet. That being said, we recommend using our cheese tea biscuit recipe instead in that case.
- Use a seasoned pan: make sure your skillet is properly seasoned before using it to make biscuits, as they'll stick if not. It should be naturally non-stick.
- Don't over-mix: biscuits need a light hand and if over-mixed, will become tough. Mix until just combined and don't knead.
Recipe Notes
You score the biscuits into triangles rather than slicing all the way through to protect the pan. Simply break the biscuits apart when they're finished baking, or cut again to separate fully.
A milk wash does two things: it helps the tops of the biscuits brown during baking, and it provides a surface for the (optional) flake salt to stick to. We use this instead of an egg wash as it doesn't prevent maximum rise.
How to Store
Storage: keep any leftovers in a sealed container at room temperature for up to three days.
Freezing: transfer fully cooled biscuits to an airtight container and freeze for up to a month. These are best warmed up slightly after being frozen.
FAQ
Is butter or lard better for biscuits?
While lard can make for flakier, very tender biscuits, the flavour is simply better with butter! A mix can be good but we prefer all-butter biscuits for the best taste.
Why are my homemade biscuits crumbly?
This can be due to an error in measuring (weights will be the most reliable) over-mixing, or over-baking. If your biscuits are crumbly, first make sure you haven't made any subs, check your oven temperature, and make sure not to mix too long.
Should you brush butter on biscuits before baking?
If you want to add some extra flavour, brush butter on biscuits after baking, while they're still warm. Milk is best to brush on before baking to add a bit of extra golden colour.
If you make this Easy Skillet Biscuit recipe or any other biscuit and scone recipes on the Baked Collective, please take a moment to rate the recipe and leave a comment below. It’s such a help to others who want to try the recipe. For more baking, follow along on Instagram, TikTok, and YouTube.
Cheese Skillet Biscuits
Equipment
- Measuring cups and spoons or a digital kitchen scale
- 8 in. (20 cm) cast iron skillet
- Mixing bowl
- Whisk
- Shark knife
- Wire rack
Ingredients
- 2 cups all-purpose white flour
- 1 tablespoon baking powder
- ½ teaspoon sea salt
- ½ cup salted butter cold, cubed
- 1 cup grated cheddar cheese
- 2 large eggs
- ½ cup whole milk plus extra for wash
- Flaky sea salt for topping, optional
Instructions
- Preheat oven to 400°F (200°C) and lightly oil an 8 inch (20 cm) cast iron skillet.
- In a large bowl, whisk together the flour, baking powder, and salt.
- Cut the cold butter into the flour mixture using your fingers or a pastry cutter, mixing lightly until the mixture looks crumbly and no large pieces of butter remain.
- Add the cheese to the bowl and stir to combine.
- In another bowl, whisk the eggs and milk until mixed.
- Add the milk mixture to the flour mixture and mix with your hands until almost incorporated, but some streaks of flour remain.
- Turn the dough out onto a lightly floured surface and gently knead a couple of times, until the dough comes together into a ball.
- Shape the dough into an 8 inch (20 cm) round.
- Place the disc of dough into the skillet and score into 8 equal wedges with a sharp knife, only cutting about halfway through the dough.
- Brush the tops with milk and top with flaky salt if desired.
- Bake for 30 minutes, or until golden in colour.
- Cool the biscuits for 10 minutes in the skillet before removing and cooling fully on a wire rack. Store any leftovers in a sealed container at room temperature for up to 3 days or freeze up to a month.