Skillet Biscuits

Breakfast

Yummy Biscuits!

Not just for breakfast, these can be added to any meal where you want a savory soft treat to enhance the flavor. While my family never used biscuit cutters or glass tops to cut the dough, those who aren't used to making biscuits without them can use the recipe. Just remember that after the milk is added to fold it into a ball, and coat with flour, then press it out to make the dough on a counter top.

The key to keeping them fluffy is to handle them as little as possible. The more you knead, the tougher they'll be!

Granny Mae Wisdom--First two years you'll want to eat 'em up. After that, you'll wish you had.

You can also fill with ham & cheese and all kinds of yummy treats to make a meal. Be imaginative!

Recipe

2 cups all purpose flour

1 tbsp baking powder

1 tsp salt

1/4 tsp baking soda

1 tsp garlic powder

1 tsp rosemary

7 tbsp unsalted butter (cold as possible)

1 cup buttermilk

Shortening

1. Preheat oven to 450 degrees.

2. Coat skillet with shortening.

3. Place empty skillet in oven to warm.

4. Sift dry ingredients together.

5. Cut butter into your dry ingredient until it becomes coarse.

6. Stir in buttermilk until just combined.

7. Break off handfuls of dough and place in a preheated skillet.

8. Remember to handle dough as little as possible to keep biscuits soft.

9. Brush the top of the biscuits with melted butter.

10. Bake until golden brown. About 10-12 minutes.