Snickerdoodle Skillet Biscuits

• Vegetarian

• Refrigerated

  • 1 Eggland's best egg

• Baking & Spices

  • 1 tsp Cinnamon
  • 2 1/2 cups Lily self-rising flour, White
  • 5 tbsp Sugar

• Dairy

  • 1/3 cup Butter
  • 3/4 cup Milk

Found on thecountrycook.net

Description

Directions

• Preheat oven to 450f degrees.
• Grease an 8-inch cast iron skillet with butter (or no-stick cooking spray.)
• In a bowl, add the flour and sugar.
• Stir well.
• Then add milk, beaten egg and cubed butter.
• Stir it all up with a fork and/or a pastry cutter.
• Continue to mix the ingredients together with the fork until a sticky dough forms.
• Sprinkle a light coating of flour onto the counter and add the dough.
• Tip: I like to put some wax paper down on my counter then add the flour. (helps with clean up later.)
• Knead the dough about 3 times (pressing the dough onto itself.)
• Sprinkle a bit more flour on a rolling pin then roll out the dough to about 1/4 thickness.
• Using a 3-inch biscuit cutter, cut the dough into 5 or 6 biscuits.
• In a wide bowl or plate, mix together the cinnamon and sugar topping.
• Take a little bit of water or milk and lightly coat the biscuits to help the cinnamon sugar mixture stick to them.
• Coat both sides of each biscuit in cinnamon sugar then place into prepared skillet or baking dish.
• Pop skillet into the oven and bake for about 15-17 minutes.
• They will puff up a bit and will have a light brown crust on top.

Nutrition