Skillet Biscuits

Skillet Biscuits created by jesseblue19

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
Serves:
Units:

ingredients

directions

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

  • Cook the biscuits on a lightly greased hot skillet/griddle about 1 inch apart.
  • 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.
  • 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.
  • 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.
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RECIPE MADE WITH LOVE BY

@pattikay in L.A.
Contributor
@pattikay in L.A.
Contributor
"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."

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  1. jesseblue19
    Skillet Biscuits Created by jesseblue19
  2. 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
  3. grimHerpetologist
    These biscuits were incredible. I used 1 tbsp of white vinegar and 15 tbsp milk instead of the buttermilk (kind of cooked this on a whim and never use buttermilk for anything else. It is always wasted here), and it still ended up great. Used a nonstick pan with Pam original flavor cooking spray and the biscuits rose about 1.5 to 2 times the dough size. They were golden on the outside and rich and buttery tasting within. This will become a staple in my home. Thanks for posting!
  4. grimHerpetologist
    These biscuits were incredible. I used 1 tbsp of white vinegar and 15 tbsp milk instead of the buttermilk (kind of cooked this on a whim and never use buttermilk for anything else. It is always wasted here), and it still ended up great. Used a nonstick pan with Pam original flavor cooking spray and the biscuits rose about 1.5 to 2 times the dough size. They were golden on the outside and rich and buttery tasting within. This will become a staple in my home. Thanks for posting!
  5. 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.
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