Skillet Drop Biscuits

It’s seriously hard to believe Thanksgiving is only a few weeks away. It’s been unseasonably warm around here so I keep forgetting it’s already November. And as much as I love Thanksgiving, I am really ready for Christmas this year. Noah wants to put up the Christmas tree already and I’m thinking he has the right idea and might pull it out this weekend. Don’t judge.
Skillet Drop Biscuits 3
We always go to our parents houses for the holidays so I don’t plan the menu but if I did, I’m pretty sure these skillet drop biscuits would be on it. Don’t get me wrong, I love a good, buttery roll (like, seriously love) but they take up some major time and tend to be a lot of work. That can add a lot of undue stress to the already busy holidays.

But, these biscuits take less than 30 minutes from start to finish so they would be a great alternative for a low stress holiday. Or just serve them up alongside your dinner one night to fancy it up. Or for breakfast with an egg and some bacon sandwiched between. Or slathered in sausage gravy.

Can you tell I love biscuits? Well, all carbs. I think I might need this shirt.
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Another bonus – the ingredients are pantry staples so you can have biscuits with little effort and time whenever the craving strikes. I love to have recipes like this in my back pocket.

If you don’t have a cast iron skillet, no worries. You can bake these on a baking sheet instead. I prefer a cast iron skillet because it creates a yummy, crisper texture on the bottom of the biscuits. That’s an important part of biscuits if you ask me.

Also, I’m taking requests for holiday recipes you want to see featured. Desserts, appetizers, sides? Let me know and I’ll try my best to share a delicious version!

Skillet Drop Biscuits
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  1. 2 cups flour
  2. 1 Tbsp. baking powder
  3. 1/2 tsp. salt
  4. 1/4 cup shortening, cut into small pieces
  5. 1 cup milk
  1. Preheat oven to 450 degrees F. Lightly butter a cast iron skillet.
  2. In a large mixing bowl, mix together the flour, baking powder and salt. Add in the shortening and cut it into the dough using a pastry cutter or two forks until mixed and it becomes pea size lumps. Stir in milk.
  3. Drop dough by heaping spoonfuls (a little less than 1/4 cup) into the prepared skillet.
  4. Bake for 12-15 minutes or until golden brown.
Adapted from All Recipes
Adapted from All Recipes
Meg's Everyday Indulgence

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