Skillet Biscuits

Submitted by pattikay in L.A.

"This recipe is more about the technique than the ingredients. I've added a bit more description since the first review. Making biscuits in a skillet rather than the oven is something I picked up from Joy of Cooking. It's a great alternative when you just don't want to heat up the kitchen by turning on the oven. Any rolled biscuit dough will do. NOTE: The texture may be a bit different when the biscuits are made on the stovetop, sometimes mine are a bit more dense than when baked, but they taste really good. I'm including the buttermilk biscuit recipe from Joy of Cooking, which is also wonderful and tender when rolled and baked. Yield is approximate, depending on the recipe you end up using."

 

• Ready In: 30mins
• Ingredients: 7
• Serves: 24

ingredients

• 1 3⁄4 cups flour
• 1⁄2 teaspoon salt
• 2 teaspoons baking powder
• 1 teaspoon sugar
• 1⁄2 teaspoon baking soda
• 1⁄4 cup shortening or 5 tablespoons butter
• 3⁄4 cup buttermilk

directions

1. Mix together dry ingredients in a large bowl.
2. Cut in shortening or butter.
3. Add and lightly mix buttermilk.
4. Turn dough onto a floured surface and knead gently for 1/2 minute.
5. Pat the dough to a thickness of 1/4 inch.
6. Cut with a biscuit cutter (or knife, depending on what shape you like).
7. If you want to bake the biscuits, bake 10-12 minutes at 450.

8. For skillet biscuits:

9. Cook the biscuits on a lightly greased hot skillet/griddle about 1 inch apart.
10. Use your best judgement as to the heat - I generally use a more moderate flame and brown biscuits 3 to 4 minutes each side, though the original recipe says to brown them for 5-7 minutes each side over high heat.
11. As mentioned above - the biscuits will not be light and fluffy like with baked biscuits - so don't wait for them to rise and be puffy. They will be more dense.
12. The best approach is to keep an eye on them and turn them when they are browned and dry-looking on one side before turning them over.

Reviews

[ThespiSis]

I'm giving this three stars because this appears to be a decent, simple biscuit recipe. However, I'm not giving it more because when I tried using a "lightly greased" skillet, the biscuits were hopelessly flat. I know the directions say not to expect them to rise as much, but our first batch were hard and unappetizing. If you want nice, fluffy biscuits, then use enough oil to come partway up the biscuit, at least. Once we poured in more oil, the biscuits were nice and fluffy like oven-made biscuits on the inside and crisp and tasty like fry bread on the outside.

 

[loof751]

My husband makes these on our camp stove when we go camping, to accompany scrambled eggs/bacon. He uses a cast iron skillet and cooks them in butter sprinkled with a little garlic powder. He covers the skillet with the lid while cooking and they rise up beautifully!

 

[CookingONTheSide]

These were wonderful biscuits! I've never made skillet biscuits before, but these are so delicious that I will be making them again. I had no trouble with the recipe. It worked just fine for me. Thanks, pattikay!

 

[Engrossed]

This was my first time making biscuits and it was EASY and they turned out GREAT! I made 6 servings. I stirred the dry ingredients together in a small bowl and cut the butter into it with the back of a fork. After stirring the buttermilk in I formed it into a ball and then flattened it into a rectangle 1/4 inch thick...then I cut it into 6 squares. Although I didn't bother making perfectly shaped biscuits they tasted just right. I spray oiled my non-stick skillet and heated it over medium high heat...my biscuits took about 4-5 minutes per side and they did rise to about double in size. They were WONDERFUL with honey! Made for 1-2-3 hit wonders.

 

[Ashlee C.]

This was a pretty decent recipe, I made them on a whim so I had no buttermilk and no crisco. I used butter and half&half and they turned out great. They broke apart easily and were not nearly as dense as the pan biscuits I’m used to