In my humble opinion most meals are incomplete without a side of bread. Bread should be more prominent on the food pyramid, front and center, right? For thousands of years bread was considered the staff of life. I toured the Rothenburg Medieval Crime and Justice Museum in Germany and there were actually torture mechanisms displayed from the Middle Ages, designed specifically for bakers that didn’t bake their loaves to the correct size and weight. Baker’s were placed in a metal cage that was then lowered into the freezing waters of the Tauber river as a form of punishment. Waterboarding medieval style for baking a substandard loaf of bread…yikes! Apparently, in the Middle Ages, folks took their bread baking very seriously.
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The Middle Ages are also referred to as the Dark Ages, and for good reason. Crime, and even the smallest infractions of the law were dealt with extreme harshness. The museum is filled with torture instruments commonly used in the Middle Ages: the rack, torture chair with nails, thumbscrews, shame masks, choke pears, and the iron maiden are just a few of the grisly torture items on display.
Liars or swindlers, were made to wear iron shame masks that were secured to their head. The choke pear was used for gossips; the device was pushed into the mouth and expanded. Thumbscrews were primarily used to extract confessions as it was both painful and caused lasting damage. The Iron Maiden was a human-sized box fitted with spikes on the inside. I shudder to think what a person was accused of doing to be placed in the Iron Maiden. Stocks were used as a form of corporal punishment and public humiliation. They were used to restrain the feet and salt would then be rubbed onto the soles of the offenders feet. Goats would then lick the soles of the offender’s feet raw. If you think we have it bad today you would be sorely uninformed!
Ok I’ve gotten totally off topic! This post is supposed to be about biscuits, right? But seriously, if you are ever in Rothenburg, Germany make sure you visit the Medieval Crime and Justice Museum. It’s gruesomely fascinating, and you will thank God you weren’t alive back then! Just a little history lesson with your biscuit recipe today for no extra charge.
These skillet biscuits aren’t an artisanal loaf of bread by any stretch, but they will certainly satisfy your craving for bread when you don’t have the time to bake a loaf of bread from scratch. Let’s face it, life can be hectic and we don’t always have the time to bake a loaf of bread. Would that be a punishable offense for the stocks? Or heaven forbid, the Iron Maiden? Probably just a dunk in the freezing waters of the Tauber river. Let’s all be thankful we don’t live in the Dark Ages and we can enjoy any kind of bread we want!
When I’m on my “A” game and planned ahead I love baking up a crusty loaf of bread for dinner. I love baking sourdough bread (my personal favorite), or an artisanal loaf of French bread, or a platter of yeasty rolls, or some fresh buttermilk biscuits. Check out all my favorites below.
Truth be told, I’m not always on my “A” game and I’m often looking for something quick and easy to serve with dinner. These skillet biscuits are the ticket! They take just a few quick minutes to get in the oven and will be piping hot and ready to serve with dinner in just under 30 minutes. I call these biscuits, a halfway homemade creation. The convenience of using refrigerated dough and adding flavor produces a flakey and buttery, quick and easy side of bread for just about any meal. They’re perfect for dunking in soups, or mopping up gravy on your plate!
There’s only 5 ingredients needed to make these biscuits. A package of refrigerated biscuits, butter, Italian seasoning, grated Parmesan cheese, and minced garlic.
Preheat oven to 350°F.
Cut biscuits into quarters. Set aside.
Measure out seasonings.
Melt butter in a cast iron skillet over medium heat.
Add Italian seasoning and garlic to the skillet.
Next add the parmesan cheese and stir to combine.
Add the quartered biscuits to the skillet.
Toss to coat biscuits with the seasoned butter in the pan.
Place the skillet in the oven and bake for 20-25 minutes or until biscuits are lightly golden brown and cooked through.
Serve hot. No extra butter needed.
Oh my goodness these biscuits are so very, very good! Better than you would expect from a recipe made with store bought refrigerated biscuit dough. A huge shout out to plainchicken.com for the inspiration for this delicious recipe. I love this website, I’ve been following it for years. There are thousands of tasty, easy to make recipes on the website. You may be wondering why I follow a website that features chicken when hubs is not a fan of chicken. Not only do they have tasty chicken recipes that he will actually eat, granted…grudgingly, but they also feature loads of tasty, easy to make, non-chicken recipes like these easy to make skillet biscuits. If you’ve never visited I can highly recommend checking it out! Just click on the link above, it will take you to the website. They always get my tastebuds going and get me inspired to cook!
Skillet Biscuits
Equipment
- cast iron pan or oven safe skillet
Ingredients
- 16 oz refrigerated flakey biscuits
- 4 tbsp butter
- 2 tsp Italian seasoning
- ¼ cup grated Parmesan cheese
- 2 cloves minced garlic
Instructions
- Preheat oven to 350°F.
- Cut biscuits into quarters. Set aside.
- Melt butter in a cast iron skillet over medium heat.
- Add Italian seasoning and garlic to the skillet and stir to combine.
- Add parmesan cheese and stir to combine.
- Add quartered biscuits to the skillet. Turn off heat.
- Toss to coat biscuits with the seasoned butter in the pan.
- Place skillet in the oven and bake for 20-25 minutes or until biscuits are lightly golden brown.
- Serve hot.
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The Lord our God is one Lord. Love the Lord your God with all your heart and with all your soul and with all your strength.
Deuteronomy 6:4-5
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