Skillet Snickerdoodle Biscuits

• Baking & Spices

  • 1 tbsp Baking powder
  • 1/2 tsp Baking soda
  • 1 tsp Cinnamon
  • 3 1/2 cups Lily all-purpose flour, White
  • 3/4 tsp Salt
  • 4 tbsp Shortening
  • 5 tbsp Sugar

• Dairy

  • 9 tbsp Butter
  • 1 1/3 cups Buttermilk

Found on spicysouthernkitchen.com

Description

Ingredients

• 3½ cups White Lily® All Purpose flour
• 1 tablespoon baking powder
• ½ teaspoon baking soda
• ¾ teaspoon salt
• 1 tablespoon sugar
• 8 tablespoons (1 stick) butter, cut into cubes and softened
• 4 tablespoons shortening, cut into cubes
• 1⅓ cups buttermilk
• ¼ cup sugar
• 1 teaspoon cinnamon
• 1 tablespoon melted butter

Directions

• Preheat oven to 425 degrees and grease a 9-inch cast iron pan. If you dont have a cast iron pan, use a 9-inch cake pan.
• In a large bowl, whisk together flour, baking powder, baking soda, salt, and 1 tablespoon sugar.
• Scatter butter and shortening pieces on top and use your fingers to rub the butter and shortening in until it resembles coarse meal.
• Stir in buttermilk until combined.
• Spray a ½ cup measuring cup with cooking spray and scoop and drop 6 heaping mounds of dough into prepared pan, placing first one in the middle and the others in a circle around it.
• Combine ¼ cup sugar and cinnamon in a small bowl. Sprinkle half of sugar mixture on top of biscuits.
• Bake until golden brown on top, about 20 to 25 minutes. Brush tops with melted butter and sprinkle remaining sugar mixture on top.