Skillet Buttermilk Biscuits

There is something so comforting about making biscuits. It’s been my Sunday tradition for a while now. I recently wanted to try something a little new, new to me that is….cooking the biscuits in a cast iron skillet. As much as I love cooking in my cast iron skillets, I have never made them this way before. I know there are probably many of you out there thinking, really….you’re Southern….never? This is the way so many of our grandmothers and mommas used to cook biscuits, so why I have I never tried it? I will admit, the first batch I attempted was an utter failure. I really should have taken a picture, they looked like a bleached blobbed mess. *sigh* This was my second attempt and ya’ll, they turned out so good. It was hard to eat just one. These turned out a little crunchy on the outside, but pillowy soft on the inside.

Here’s what you need to make your own skillet buttermilk biscuits:

*3 cups self rising flour + more for dusting your hands

*1/4 cup butter cut into small cubes + 1 TBS melted for tops of biscuits

*1/4 cup shortening or lard + more for the pan

*1 tsp. salt

*1 1/2 cups of buttermilk ( you can use whole milk or you can add 1 1/2Tbs to the whole milk to make buttermilk)

Preheat oven to 425°

Melt 1 TBS of butter; set aside.

Cube the 1/4 cup of butter into small pieces.

Place in the freezer until ready for use.

Rub a thin layer of shortening on the bottom and sides of the skillet; set aside.

In a large bowl add flour, cubed butter, shortening and salt. With the back of a fork ( or a pastry cutter which I do not have) cut the butter and shortening into the flour. Do this until the shortening and butter is well mixed into the flour and there are no large lumps.

Slowly pour in the buttermilk, stirring to make sure it all comes together.

Continue stirring slowly until dough starts to pull away from the edges of the bowl .

The dough should not be too dry, it should be a little sticky to the touch, but not wet.

I do not kneed the dough or cut them out. Dust your hands with a little flour and scoop out some of the dough and shape into rounds.

Do this pretty quickly because you do not want to warm up the butter in the dough or the biscuits do not seem to rise as well.

Place the biscuit dough in the skillet, sides touching or at least close to touching ( this helps the biscuits to rise taller). Continue this step with the rest of the dough.

Brush the tops of the biscuits with the melted butter.

Bake for about 18 to 20 minutes or until they turn golden brown.

Serve with butter or your favorite jam.


Pan Seared Ribeye Steaks in Herbed Butter with Sunny Side Up Eggs

Who doesn’t love a good steak dinner. This girl does. These ribeye steaks are pan seared in herbed butter to medium rare perfection with sunny side up eggs on the side. These are a little different than the usual way I prepare and pan sear my steaks, so I thought I would share it with you.

Here’s what you need:

*steaks; I used ribeyes

*salt to taste

*2 TBS butter, softened

*1 tsp. dried Rosemary

*1/4 tsp. dried Thyme

*1/4 tsp. onion powder

*1/4 tsp. dried sage

*2 garlic cloves, smashed

*cracked pepper to taste

*olive oil


Dry steaks off with a paper towel and season with salt on both side.

Place in the refrigerator for at least 4 hours or over night before cooking.

Remove steaks and set out at room temperature for 30 to 45 minutes before cooking time.

Mix Thyme, Rosemary, onion powder and sage with the softened butter; set aside.

Preheat oven to 450°

Heat a cast iron pan to medium high heat. When pan becomes really hot, add a small amount of olive oil and place steaks in the pan and season with cracked pepper. On one side of the pan, add smashed garlic cloves and the herbed butter.

Tilt the pan to the side where the butter is melted and with a spoon, begin basting the steaks.

Cook for about 2 minutes while basting the steaks with the herb butter mixture.

Turn the steaks over, season with cracked pepper and cook cook for another 2 minutes while continuing to baste.

Remove skillet from the heat and remove garlic cloves. Place in to the oven. Cook 4 minutes for medium rare; cook 6 minutes for medium and about 8 minutes for well done.

Place steak on plates and cover loosely with foil and let rest for 10 minutes.

While steaks are resting, wipe out the cast iron pan to get rid of some of the herbs, but leave a small amount of the butter and steak drippings. Heat to medium.

*Caution the pan handle will be hot so use a kitchen towel or a silicone cast iron handle holder. I have one that I use a lot and it really keeps you from burning your hand on the hot handles. You can get them here on Amazon.. silcone Handle holders

Crack in the desired amount of eggs into the pan, season with salt and cracked pepper.

The eggs will cook fast. For sunny side up eggs cook until the whites are set but the yolks are still runny, about 2 minutes. For over easy eggs, after the whites begin to set, flip them over and cook for about 30 seconds or until whites are all the way set.

Remove from the pan and serve with the steaks.