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Easy Strawberry Shortcake Skillet Biscuits

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These Easy Strawberry Shortcake Skillet Biscuits are a quick and delicious weeknight dessert made in a cast iron skillet. With simple ingredients and minimal effort, you get tender drop biscuits baked over jammy, caramelized strawberries for a rustic, crowd-pleasing treat.

Ingredients

Scale
  • 2 cups (240g) all-purpose flour
  • ¼ cup (50g) granulated sugar, plus 2 tablespoons for strawberries
  • 2 teaspoons baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 6 tablespoons (85g) cold unsalted butter, cubed
  • ¾ cup (180ml) cold buttermilk
  • 1 pound (450g) fresh strawberries, hulled and halved (or quartered if large)
  • 1 teaspoon vanilla extract
  • Turbinado or coarse sugar, for sprinkling
  • For serving: whipped cream or vanilla ice cream

Instructions

  1. Preheat your oven to 400°F (200°C). Place your cast iron skillet inside while it preheats.
  2. In a medium bowl, combine the halved strawberries with 2 tablespoons of granulated sugar and 1 teaspoon of vanilla extract. Stir gently to coat and let sit while you make the biscuit dough.
  3. In a large bowl, whisk together 2 cups of all-purpose flour, ¼ cup of granulated sugar, 2 teaspoons of baking powder, ½ teaspoon of baking soda, and ½ teaspoon of salt.
  4. Add the cold, cubed butter to the flour mixture. Use a pastry cutter or two forks to cut the butter into the flour until it resembles coarse meal with pea-sized butter pieces.
  5. Make a well in the center of the flour mixture and pour in ¾ cup of cold buttermilk. Stir with a wooden spoon or rubber spatula just until the dough comes together. It will look shaggy and a little sticky.
  6. Carefully remove the hot skillet from the oven using oven mitts. Add 2 tablespoons of butter to the skillet and let it melt, swirling to coat the bottom.
  7. Pour the strawberry mixture into the hot skillet and spread it into an even layer.
  8. Use an ice cream scoop or two spoons to drop 6 to 8 equal portions of dough over the strawberries.
  9. Sprinkle the tops of the biscuits with turbinado or coarse sugar.
  10. Place the skillet in the oven and bake for 18 to 22 minutes, until the biscuits are golden brown and a toothpick inserted into the center of a biscuit comes out clean. If browning too quickly, tent loosely with foil for the last 5 minutes.
  11. Let the skillet cool on a wire rack for 5 to 10 minutes. Serve warm, with whipped cream or vanilla ice cream.

Notes

Keep everything cold for flaky biscuits. Don’t overmix the dough. Let the strawberries sit for 10 minutes to macerate. For extra-golden biscuits, brush tops with melted butter before sprinkling with sugar. If using a different pan, adjust baking time as needed.

Nutrition

Keywords: strawberry shortcake, skillet biscuits, easy dessert, weeknight dessert, cast iron skillet, drop biscuits, strawberry recipe

Find it online: https://bitesienna.com/easy-strawberry-shortcake-skillet-biscuits/