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Baked » Recipes » Biscuits, Muffins, and Scones

Cheddar Skillet Biscuits

Published: Mar 3, 2022 · Modified: Jan 4, 2023 by Alexandra Daum · This post may contain affiliate links · 3 Comments

Jump to Recipe Print Recipe

Skillet biscuits with added cheddar cheese for extra bite! Biscuits baked in a cast iron pan have a delicious crisp outer layer.

Close up of a cheese biscuit.

Photography by Sophie MacKenzie.

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 skillet 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.

We have a helpful post on how to care for cast iron if you’re not sure how to season and clean your skillet.

Jump to:
  • Ingredients
  • Method
  • Tips and Notes
  • Substitutions
  • Recipe
  • Substitutions

Halved biscuit with jam on a small plate with knife.

Use the JUMP TO RECIPE button at the top, or scroll to the bottom of the post to see the printable recipe card with full ingredient measurements and complete instructions.

Ingredients

Skillet biscuit ingredients.

Method

Adding baking powder to the dry ingredients.
Add flour & baking powder to a bowl.
Mixing the dry ingredients.
Mix to combine.
Adding butter to the flour mixture.
Add cold butter.
Butter added to the flour.
Quickly combine with cool hands.
Cutting butter into the flour mixture.
It should look sandy.
Adding cheese to the dry ingredients.
Add the cheese.
Mixing cheese into the dry ingredients.
Mix to comine.
Egg and milk in a small bowl.
Add egg and milk to a bowl.
Mixing wet ingredients in a small bowl.
Mix to combine.
Wet ingredients added to the dough.
Add wet ingredients to dry.
Mixing wet ingredients into the dough.
Gently mix.
Mixing dough in a bowl.
Don’t fully combine in the bowl.
Finishing mixing biscuit dough with hands out of the bowl.
Tip the dough onto a work surface.
Dough being brought together with hands.
Carefully form into a ball.
Finished biscuit dough shaped on a surface.
Shape into a round.
Placing the biscuit dough into a cast iron skillet.
Place into a skillet.
Scoring the biscuit batter into wedges.
Score into wedges.
Brushing the tops of the biscuits with milk.
Brush with milk.
Sprinkling the top of the biscuits with salt.
Sprinkle with salt.
Biscuits before baking.
Bake until golden.
Skillet biscuits after baking.
Cool and serve.

Tips and Notes

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.

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.

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.

Several triangular biscuits grouped together.

Substitutions

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.

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.

Other hard cheeses can replace cheddar. Think Gruyere or emmental.

More Savoury Biscuits

Almond Flour Biscuits
Rosemary Biscuits with Parmesan and Honey
Spring Onion Biscuits (vegan)
Sourdough Biscuits

Several biscuits cut into wedges.

Recipe

Close up of a cheese biscuit.

Cheese Skillet Biscuits

5 from 4 votes
Author: Sophie Mackenzie
Yield: 8
Prep Time 10 minutes mins
Cook Time 30 minutes mins
Total Time 40 minutes mins
Print Recipe Pin Recipe Comments

Description

 

Skillet biscuits with added cheddar cheese for extra bite! Biscuits baked in a cast iron pan have a delicious crisp outer layer.

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.

Notes

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.
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.
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.

Substitutions

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.
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.
Other hard cheeses can replace cheddar. Think Gruyere or emmental.

Nutrition

Serving: 1g | Calories: 301kcal | Carbohydrates: 26g | Protein: 9g | Fat: 18g | Saturated Fat: 11g | Polyunsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 93mg | Sodium: 523mg | Fiber: 1g | Sugar: 1g
Did you make this recipe?Let us know on Instagram @baked_theblog or tag #bakedtheblog!

This post was first shared in 2019. It has been updated with improvements to the recipe as of March 2022.

« Lemon Olive Oil Cake With Greek Yogurt
Vegan Skillet Cornbread »

Reader Interactions

Comments

  1. Greer says

    April 05, 2019 at 9:29 am

    There are truly amazing. So delicious. Yummy 😊

    Reply
  2. Reviewho says

    May 14, 2019 at 12:31 pm

    Thanks for this tasty recipe! I won my girlfriend heart with this lol

    Reply
    • Ashley Colbourne says

      May 14, 2019 at 2:04 pm

      That’s awesome! So glad you guys liked them.

      Reply

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