svgThis week’s Recipe

Skillet Buttermilk Biscuits

Shannon Lawrence

December 20, 2021
Cuisine: British

Sometimes all you need is a small batch of cookies! This small-batch skillet biscuits recipe yields 5 small biscuits, which are ideal for 2 people for breakfast or 5 small biscuits for breakfast throughout the week.

Mike and I were out for a long walk last weekend when we came across a newish biscuit shop we’d been meaning to try. So, despite the fact that we were full from snacks at another cafe  we stopped in for some biscuits. They were tasty and sparked a discussion about the distinction between biscuits and scones. Mike believes that biscuits must be flaky and I completely agree that the best biscuits are flaky.

Anyway, I got inspired and made these small batch biscuits. I was actually very fortunate because I only had one cup of flour left! I whipped these up in the food processor – it was my first time using a food processor to make biscuits, and they came out light and airy and biscuity, but not layered. If you’re looking for a layered biscuit, look elsewhere. Layered biscuits require larger, flatter slabs of butter, and using a food processor results in smaller, more evenly distributed butter pockets.

I’m very pleased with how these Skillet Biscuits turned out. I just had one (two days later) and it was just as good as it was when it came out of the oven. I popped it in the oven for a bit of warmth and a quick toast, and it was buttery, crispy, soft, and delicious.


  • 1 cup all purpose flour

    1 tsp baking powder

    1/2 tsp salt

    1/4 tsp baking soda

    3 tbsp butter cut into small pieces and frozen for at least 15 minutes

    1/2 cup buttermilk very cold



  • 01
    Heat the oven to 450°F.
  • 02

    Mix the flour, baking powder, salt, baking soda, and butter in a food processor until it resembles coarse crumbs. Mix in the buttermilk until it just comes together.

  • 03
    Turn out the mix onto a floured board and fold until everything comes together as a dough. Shape in a rough square then cut into 4. Or, you can trim the sides and form one extra biscuit from the trimmings.
  • 04

    Using a pastry brush, coat the tops with butter. Bake until golden brown on top, 15-18 minutes, in a lightly buttered/oiled cast iron pan or on a baking sheet.

  • 05

    Remove from the oven and set aside to cool slightly before serving. If you don't finish them right away, keep them in a container on the counter.
    If they're going to last longer than two days, put them in the fridge and lightly toast them to bring them back to life. Enjoy!

If you don’t have buttermilk, a scant 1/2 cup milk and 1.5 teaspoons of white vinegar will suffice