Southern Style Skillet Biscuits: buttermilk biscuits baked in a cast iron skillet and topped with bacon grease.

Southern Style Biscuits are light and fluffy buttermilk biscuits cooked in a cast iron skillet for extra height with bacon grease or butter baked right on top.

buttermilk biscuits in a cast iron skillet with text overlay "southern style skillet biscuits"

On Sunday afternoon, my cousin Linda posted a picture of some of the most beautiful biscuits I have ever seen (okay, I may have been very hungry at the moment). But, I wasn't the only one that oohed and aahed over them. Luckily, she graciously obliged us with the recipe.

Technically, I should call these Texas Style biscuits because Linda is from Texas and "Texas isn't the South, Texas is Texas" as I have been told many a time by my Texas family. But, I think SEO-wise Southern Style is a bit more inclusive.

The recipe is similar to the Refrigerator Biscuits I already have on the site with two key differences. These are baked in a cast iron skillet and they are topped with bacon grease. Mmmmm bacon!

When I offered one to my husband after baking, he sniffed it and immediately asked "What did you add to these? They smell different. They smell like .... like bacon!" And then the biscuit disappeared in 2 bites.

Baking with a Cast Iron Skillet

The other key to these is the cast iron skillet.

Yes, you need one. Not just for this recipe, but for every other thing you would make in a skillet.

Seriously, go buy one now if you don't already have one (affiliate link). Unless you have arthritis like Ma'am and can't lift them anymore.

Otherwise cast iron is a healthier way to cook than non-stick pans. And they heat so evenly. And can go directly into the oven. And are easy to clean (scrub with a brush and rinse - no soap). And.... okay, I will stop

Sigh! If you don't have an oven proof skillet you can use a cake pan. The idea is to have the biscuits nestle close together as they bake so they will rise higher. You could even cheat and bake those pop-open store bought ones like this if you want to.

But, once you try these biscuits you won't be buying those store bought ones anymore.

Southern Style Skillet Biscuits

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Ingredients

2 ½ cups flour
2 tablespoons sugar
1 ½ teaspoon baking powder
½ teaspoon baking soda
¼ cup shortening (melted)
1 heaped teaspoon rapid rise yeast (½ pack)
1 tablespoon warm water
1 ¼ cup buttermilk
1-2 tablespoon bacon grease or butter (optional)

Instructions

Dissolve yeast in water and let proof for a few minutes until bubbly.
Sift flour, sugar, baking powder, baking soda and salt into a medium bowl.
Add buttermilk, yeast and melted shortening to flour mixture and stir to combine.
Roll out dough about ¾" thick on a floured board. Cut with biscuit cutters and place in a cast iron skillet. Place near oven while preheating to rest and rise a bit.
Preheat oven to 425 degrees F. Bake for 10 minutes until biscuits look like they are barely baked on top. Top biscuits with bacon grease and bake for 5-10 minutes until as brown as you desire.

Notes

This makes enough for one pan of biscuits. You can double the recipe to use the full pack of yeast then shape and freeze half of the biscuits for another time. Just defrost them completely before baking for full rise in the oven (at least 30 minutes before preheating the oven).

More Recipes

country gravy and biscuits on a plate — Country Gravy

homemade biscuit mix on counter with ingredients for pancakes — Homemade Baking Mix

Refrigerator Biscuits - That Recipe — Refrigerator Biscuits

Comments

Easy Peasy Life Matters
February 23, 2016 at 6:46 am

These biscuits really do look heavenly!! And skillets make everything taste even better 🙂 Thanks so much for hosting and for sharing!
- Audrey
  February 23, 2016 at 6:57 am
  
  Thanks for linking up with us and taking the time to comment.
CJ Huang | Morsels of Life
February 23, 2016 at 7:19 am

I love how you render your own fats! I used to do that for a while, and I should get back into the habit. We love our cast iron around here too - such versatile cookware. 🙂 And also, thanks for hosting! 🙂
- Audrey
  February 23, 2016 at 9:20 am
  
  Rendering fats is so easy and it adds so much flavor.
Sadhna Grover
February 23, 2016 at 9:33 am

Hi Audry, Thanks for hosting the party dear.,
Theses skillet biscuits are looking nice. I use to enjoy them when I was in south Africa , but without bacon, because I am vegetarian.
- Audrey
  February 23, 2016 at 3:55 pm
  
  I understand, Sadhna. You could just use shortening or coconut oil instead. Bacon grease is an old southern US tradition.
Linda Lebow
February 24, 2016 at 4:22 pm

Thank you for the very nice compliment on my recipe for the biscuits Audrey. I really appreciate it & so would my mom & aunt Ernestine. Not sure where mama got the recipe but I know she shared everything with Stine. So glad your family liked them.
- Audrey
  March 01, 2016 at 1:33 pm
  
  I didn't know it was your Mom's recipe! That makes them even better. <3
Jess
February 28, 2016 at 4:13 pm

Oh my goodness this looks so yummy! I could eat it all by myself 🙂 Totally pinning! xo
- Audrey
  March 01, 2016 at 1:25 pm
  
  Thanks, Jess. Several other cousins made them too and all of us loved them.
Haley Bradley
February 29, 2016 at 7:58 pm

Those biscuits look amazing! My grandma used to make biscuits and would put vegetable oil on baking sheet in kinda a thick coating. Then she would rub biscuits in it and flip so oil side was up. They were the best! I pick you to be featured on Laugh Learn Linkup tomorrow! Thanks for sharing with us, Haley
- Audrey
  March 01, 2016 at 1:24 pm
  
  Thanks, Haley. Sometimes I use butter on top, but the ham fat added a nice dimension to these.

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