Fall is in full swing. Harvest is done, the fields are going to sleep and Holiday Baking is on my mind. My family has always loved biscuits. Especially in the Fall alongside a hearty soup, stew or chili.
Biscuits seem to be sort of a Right of Passage into Fall.
I have several recipes for delicious biscuits, but they take a little time and a bit of planning. One day we really wanted biscuits – but it had been a long day in the Bakery and I was ready to be done baking. Then…. inspiration struck! I had some of our Fresh Pizza Dough in the fridge. I crumbled the dough into the food processor, added a cup of yogurt (Greek) and 3/4 cube of butter. After a few pulses the dough looked like cottage cheese. I dropped the biscuits into a hot cast-iron skillet where they immediately started to sizzle as the butter melted into the skillet. About 17 minutes later we were rewarded with these buttery little gems!
They were an instant HIT!
So quick, I think they were ready even before the soup was hot!
Fall's New Best Friend: Buttery Skillet Biscuits
Author: Gluten-Free Prairie
Recipe type: Biscuits
Cuisine: Any
The perfect Biscuit using Gluten-Free Prairie's Pizza Dough? This super simple failsafe biscuit recipe is so versatile, it's sure to be a go-to throughout the year.
Ingredients
- Prepare GFP Pizza dough from mix – or set out our Fresh Dough Ball for 15 min, or close to room temp..
- Put 12 in cast iron in the oven set to 425 degrees.
Instructions
- Cut up ¾ stick of butter
- Measure out 1 cup of plain yogurt.
- Assemble: Crumble ½ fresh dough ball (equal to ½ prepared Pizza mix) into the processor. Add the butter and yogurt on top and pulse about 5-7 times. The consistency should look like cottage cheese.
- Finally using a large soup spoon drop the dough onto the hot skillet (where it will immediately start to sizzle as the butter melts into the skillet.)
- Put it back in the oven for about 17 min.
