Skillet Biscuits with Cinnamon-Honey Butter: A Cozy Classic Recipe
Cast-iron baking and folding techniques yield tender, golden breakfast treats every time.
Skillet Biscuits with Cinnamon-Honey Butter
Few foods evoke comfort and nostalgia quite like warm, flaky biscuits straight from the oven. In this comprehensive guide, you’ll discover how to make skillet biscuits topped with an irresistible cinnamon-honey butter, following a method that’s designed to maximize fluffiness, flavor, and that golden crust. Whether you’re a seasoned baker or new to biscuit making, this recipe and tutorial lays out every step needed for bold results, emphasizing techniques, tools, and tips to guarantee biscuit success.
Why Make Skillet Biscuits?
- Flaky texture: Cutting cold butter into flour and folding the dough provides layers reminiscent of pastry.
- Golden edges: Baking in a cast-iron skillet ensures crispy edges and a soft center.
- Homemade flavor: Fresh biscuits surpass any store-bought variety in taste and aroma.
- Customizable: Pair with sweet or savory spreads, perfect for breakfast, brunch, or snacks.
Ingredients for Skillet Biscuits & Cinnamon-Honey Butter
| Ingredient | Quantity | Usage |
|---|---|---|
| All-purpose flour | 4 1/2 cups | Biscuit dough base |
| Baking powder | 2 Tbsp. | Leavening for rise |
| Kosher salt | 1 tsp. | Flavor enhancer |
| Cold salted butter | 1 1/4 cups, divided | Creates flakiness |
| Buttermilk | 2 1/2 cups, divided | Tender texture |
| Honey | 3 Tbsp., divided | Sweetness in dough & butter |
| Ground cinnamon | 1/2 tsp. | Flavor in butter |
Step-by-Step Directions
- Preheat Oven: Set oven to 400°F. Prepare a clean, flour-dusted surface for dough handling.
- Mix Dry Ingredients: Whisk together flour, baking powder, and kosher salt in a large bowl, ensuring an even distribution for a uniform rise.
- Cut in Cold Butter: Slice 1 cup cold butter into small chunks. Use a pastry cutter or fork to blend butter into flour until the mixture resembles coarse crumbs. Cold butter is essential for distinct layers.
- Add Wet Ingredients: Make a well in the mixture’s center. Gently stir in 2 1/4 cups buttermilk and 2 tablespoons honey, just until the dough comes together—it should be slightly sticky but not wet.
- Lamination Folding: Turn dough onto a well-floured work surface. Press into a 1-inch thick rectangle.
- Fold one short side into the center, then the other side (like folding a letter).
- Rotate the dough 90 degrees; press to 1-inch thick again.
- Repeat folding and pressing two more times for robust layering.
This process creates the flaky layers that distinguish superior biscuits.
- Cut Biscuits: Using a floured 2 1/4-inch biscuit cutter, press straight down (do not twist) to form rounds. Twisting seals the dough edges and inhibits rising. Place cut rounds into a 12-inch cast-iron skillet. Reroll scraps gently and cut more (aim for ~14 biscuits).
- Brush & Bake: Lightly brush the tops with the remaining 1/4 cup buttermilk. Bake in the skillet for 25–30 minutes, until biscuits are golden brown top and bottom and cooked through.
- Prepare Cinnamon-Honey Butter: Melt remaining 4 tablespoons butter, add 1 tablespoon honey and 1/2 teaspoon cinnamon in a microwave-safe bowl. Microwave until melted and combine.
- Finish & Serve: When biscuits emerge hot from the oven, brush some cinnamon-honey butter over the tops. Serve the rest alongside for dipping or spreading.
Expert Tips for Perfect Skillet Biscuits
- Keep Butter Cold: Chill butter right until it’s time to blend—this prevents it from melting prematurely and ensures distinct flaky layers.
- Don’t Overwork Dough: Excess mixing creates a tough texture. Stir just until combined.
- Generous Flour for Surface: Ample dusting makes folding and cutting easier, preventing sticking.
- No Twisting with Biscuit Cutter: Press straight down for best rise; twisting compresses edges.
- Bake in Cast-Iron: Cast-iron distributes heat evenly and crisps biscuit edges beautifully.
Serving Suggestions
- Classic Breakfast: Enjoy warm with coffee, cream, or a side of scrambled eggs.
- Brunch Boards: Pair with fresh fruit, jams, and breakfast meats.
- Afternoon Snack: Split and fill with whipped cream or use as the base for strawberry shortcake.
Variations to Try
- Savory: Add shredded cheese, herbs, or chives to the dough for extra flavor.
- Spiced Sugar Topping: Sprinkle extra cinnamon-sugar before baking for a sweet crust.
- Fruit Mix-ins: Fold in dried cranberries or raisins for a fruity twist.
Ingredient Substitutions & Adaptations
- Flour: Whole wheat or gluten-free flour may be used, though texture will vary.
- Butter: Unsalted can replace salted—with a pinch more salt in the mix.
- Milk: If buttermilk is unavailable, create a substitute with regular milk and a tablespoon of lemon juice or vinegar per cup.
- Honey: Maple syrup or agave may replace honey in the butter for a subtle flavor change.
Biscuit Troubleshooting Guide
| Problem | Likely Cause | Solution |
|---|---|---|
| Biscuits Don’t Rise | Overworked dough or expired baking powder | Mix gently; ensure baking powder is fresh |
| Tough Texture | Overmixing, too little fat | Avoid overworking; use cold, sufficient butter |
| Soggy Bottoms | Too much liquid or overcrowded skillet | Measure buttermilk carefully; space rounds evenly |
| Dry Biscuits | Baking too long, not enough liquid | Stick to recommended bake time; check oven temp |
What others are reading
Frequently Asked Questions (FAQs)
Q: Can I prepare the biscuit dough ahead of time?
A: Yes, you can make the dough, cut rounds, and refrigerate (covered), or even freeze before baking. Bake from frozen and add 5 extra minutes to the bake time.
Q: Why is it important to use cold butter?
A: Cold butter forms steamy pockets as biscuits bake, yielding a tender, flaky texture. Warm butter blends too much and loses this effect.
Q: What is the best type of skillet for baking biscuits?
A: A 12-inch cast-iron skillet is ideal for heat retention and browning. Alternatives include heavy stainless pans, but avoid lightweight or thin pans for even results.
Q: How many biscuits does this recipe make?
A: About 14 biscuits, depending on your cutter size and dough thickness.
Q: Can I substitute baking soda for baking powder?
A: No, baking powder enables the correct rise for biscuits. Baking soda reacts differently, especially since buttermilk is present.
Q: Is honey in the dough essential?
A: The honey provides gentle sweetness but may be omitted or decreased without compromising structure.
Q: What’s the best way to store leftovers?
A: Biscuits keep well for up to 2 days at room temp or up to a week refrigerated. Reheat in oven to restore fluffiness; avoid microwaving, which can toughen texture.
Nutrition & Dietary Considerations
- Caloric content: Biscuits are rich in carbohydrates and fats, especially butter. For lighter results, use reduced-fat buttermilk and less honey.
- Vegetarian-friendly: This recipe contains no meat or animal rennet.
- Egg-free: Ideal for those avoiding eggs.
Baking with Children & Family
- Let kids help mix ingredients, cut dough rounds, and brush buttermilk or butter on biscuits.
- Customize cinnamon-honey butter with favorite spices or sweeteners.
- Biscuit making is perfect for holiday breakfasts and weekend family breakfasts.
Additional Biscuit Inspirations
If you love this skillet biscuit recipe, try exploring other versions, like The Pioneer Woman’s classic buttermilk biscuits, rosemary-garlic butter bath biscuits, or savory breakfast biscuits stuffed with cheese and herbs. Each variation offers delightful flavor profiles and new techniques, ensuring your biscuit repertoire is always expanding.
Summary: What Makes Skillet Biscuits Stand Out?
- Flaky Layers: Strategic folding and cold butter.
- Golden Crisp: Cast-iron skillet magic.
- Cinnamon-Honey Butter: Sweet and aromatic, elevates every bite.
- Approachable Method: Simple steps laid out for beginners and pros alike.
More Frequently Asked Questions
Q: Can I use unsalted butter instead of salted?
A: Yes, but add an extra pinch of kosher salt to compensate for flavor.
Q: Can the recipe be halved?
A: Absolutely! Halve all ingredients for a smaller batch, adjusting baking time slightly as needed.
Q: What if I don’t have buttermilk?
A: Substitute regular milk with 1 tablespoon lemon juice or vinegar per cup as a quick homemade buttermilk.
Q: Do I have to use a skillet?
A: No, biscuits can be baked on a lined baking sheet, but a skillet gives the best crisp and rise.
Q: How long will cinnamon honey butter keep?
A: Store in refrigerator in an airtight container for up to 2 weeks. Bring to room temperature before serving.
Conclusion
Homemade skillet biscuits with cinnamon-honey butter deliver an unforgettable experience, blending classic technique with comfort and sweetness. Perfect for breakfast, brunch, or as a cozy afternoon treat, this recipe invites bakers at every level to indulge in the simple pleasures of freshly baked biscuits—golden, flaky, and delicious.
References
- https://www.thepioneerwoman.com/food-cooking/recipes/a34776142/skillet-biscuits-with-cinnamon-honey-butter/
- https://www.thepioneerwoman.com/food-cooking/recipes/a42025274/buttermilk-biscuits-recipe/
- https://gardenandgun.com/recipe/the-pioneer-womans-rosemary-garlic-butter-bath-biscuits/
- https://www.youtube.com/watch?v=h9LZRn-tkWM
- https://www.youtube.com/watch?v=nI6LJaaal2U
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