Skillet biscuits with added cheddar cheese for extra bite! Biscuits baked in a cast iron pan have a delicious crisp outer layer.
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.
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.
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.
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
Cheese Skillet Biscuits
- Measuring cups and spoons or a digital kitchen scale
- 8 in. (20 cm) cast iron skillet
- Mixing bowl
- Shark knife
- Wire rack
- 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
- 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.
SubstitutionsFor 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.
This post was first shared in 2019. It has been updated with improvements to the recipe as of March 2022.