Duck Dynasty Cast Iron Biscuits

The weekend is coming! Yeah – the weekend is coming! I’m getting excited . . . come Sunday, it’s going to be a great Country Feast – with old fashion Skillet Biscuits and plenty of Fruit Preserves. Who knows, I might even have to break out a checkerboard  table-cloth!

For me, breakfast is a big deal. If I had it my way, the table would be lined with all sorts of things – big fat sausage links, spicy sausage patties and mounds of bacon. Fried potatoes, scrambled eggs, and pancakes and waffles and let’s not forget fresh fruits. Oh, I’m getting excited just thinking about breakfast. I would eat breakfast for lunch and dinner, too. Variety – endless breakfast variety. My guys like breakfast; but don’t need much – some eggs, a little toast and maybe some bacon (Hubby could easily skip the bacon, so that would be just Kiddo and I). I could go on and on – can’t you tell? Yeah, I love breakfast.

Breakfast Buffet
Yeah, this is what I call breakfast. Love it!

Duck Dynasty Cast Iron Biscuits
2 cups Biscuit Mix, plus small amount of additional mix
1 cup sour cream
½ Cup Sprite or 7-Up
½ stick butter

Preheat oven to 375 degrees.

Using a pie or pastry blender, mix Biscuit Mix with sour cream and Sprite or 7-Up to create the dough. DO NOT over-work, combine until just blended.

Sprinkle extra biscuit mix onto a pastry sheet or wax paper. Plop dough onto sheet and press down, shaping dough into 1/2 inch or so thick disk.

Use a biscuit cutter to cut biscuits. Set aside until ready to bake. Reshape any remaining dough and cut into biscuits. You should get about 8 biscuits.

In a small iron skillet, melt butter. Dip cut biscuits in melted. Then arrange biscuits in a large cast iron skillet (at least 12″) or cookie sheet.

Bake in oven for 15-20 minutes or until golden brown. Serve with your favorite fruit preserves.


Author: Rosemarie's Kitchen

I'm a wife, mother, grandmother and avid home cook.I believe in eating healthy whenever possible, while still managing to indulge in life's pleasures.

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