Today’s post is two-fold. One part skillet butter biscuits and one part skillet berries, combining forces to create the Very Berry Skillet Biscuits.
But first, let’s talk about those butter biscuits and attempt to revolutionize the way you bake biscuits. And let me just say that if you read this and you were already baking your biscuits this way, I will be so upset that you didn’t share with me before now. The biscuits are so ridiculously easy that there will be absolutely no excuse for ever serving biscuits from a can again. Unless, you’re just completely pressed for time and that’s your only option….otherwise, this will be your new go to biscuit recipe. Pinky promise.
Naturally, it starts with a quality biscuit mix. In my case, my go to biscuit buddy is King Arthur Flour. There’s a reason it’s called “the home bakers best friend”, but it really extends beyond that. Their passion for doing good (their free bake sale products to end childhood hunger are absolutely darling) is really impressive AND they are 100% employee owned. It’s nice to feel good about purchasing a product you would normally purchase anyway because of its proven baking performance.
I’ve seen variations of this biscuit recipe called different things like 7-up biscuits, Popeye’s copycat biscuits, melt in your mouth biscuits, etc but I’m just calling them butter biscuits because 1. that’s what they are and 2. they eliminate the need for adding additional butter once they’ve baked. It’s like an all in one biscuit you can easily and cleanly pop in your mouth.
Skillet Butter Biscuits
- 2 cups biscuit mix I use King Arthur Self Rising flour + more for rolling
- 1 cup sour cream
- 6 tablespoons Sprite
- 4 tablespoons butter
- Preheat the oven to 375 degrees.
- In a large bowl mix together the flour (or biscuit mix) and sour cream with a pastry blender. Add the Sprite a little at a time, mixing with a fork until the dough forms a ball. Cover your work surface with the additional flour and turn out your dough onto the counter. Sprinkle your hands with flour and work the dough into a circular disc adding more flour as necessary. With a rolling pin, roll the dough to 1/2 inch thick. Using a round biscuit cutter, cut out the biscuits- dipping the cutter into the flour before each cut.
- Melt the butter in a 12 inch cast iron skillet.
- Dip each biscuit in the melted butter and place the biscuits close together in the skillet. Bake for 20 minutes, or until the tops are golden brown.
But we’re not stopping with the biscuits.
No, no, we are moving on to the berry syrup.
I used strawberries and blueberries but you can use whatever you have on hand. If you want to make it with strawberries only, that’ll work too you’ll just have to call it Strawberry Skillet Biscuits rather than Very Berry because while berry delicious they won’t be “very” berry. Raspberries would be delicious, too and if I had some, I would’ve added all 3 and probably called this thing Ridiculously Very Berry Skillet Biscuits. I wish my job was to just name recipe fun things. I would rock that profession.
To make the berry syrup, topping, or whatever it is we are calling:
- 2 cups strawberries (hulled and sliced)
- 1 cup blueberries
- 1/2 cup sugar
- 2 tablespoons fresh lemon juice
- 2 teaspoons vanilla extract
- 1 tablespoon corn starch
- pinch of sea salt
- Lightly spray a separate 12 inch cast iron skillet with cooking spray. Combine the berries, sugar, lemon juice, vanilla, corn starch and sea salt over medium heat, tossing gently to combine and heating to a slight boil and the mixture begins to thicken. Reduce heat and allow to simmer for a few minutes.
Now, here’s where you need to make some executive decisions. Do you want to top your biscuits with the warm berry goodness, or prefer to make it look more like a dessert? Because, let’s be honest, there’s something mischievous about eating a dessert for breakfast. Either way, you’re going to want to grab a spoon for these bad boys.
As you can see, I chose the dessert route.
Add the berry syrup to a small dessert dish, top with a butter biscuit, adorn with whipped cream and sprig of mint and I don’t know a brunch around where your friends won’t be impressed. Entirely up to you should you tell them that it only took you 30 minutes to whip together. I probably wouldn’t.
Just smile and nod, friends. Smile and nod.
What weekend plans do you guys have? If you’re in the mood for even more biscuit making, be sure to try out these:
I partnered with King Arthur Flour’s #betterbiscuit campaign to bring you these biscuits.