Stove Top Biscuits

"For when you want biscuits but don't want to (or can't) use the stove."
photo by Linajjac photo by Linajjac
photo by Linajjac
photo by Christine G. photo by Christine G.
photo by Lynn S. photo by Lynn S.
photo by Lynn S. photo by Lynn S.
photo by Lynn S. photo by Lynn S.
Ready In:
12 biscuits




  • Combine dry ingredients.
  • Cut in margarine with a fork, pastry cutter, or your fingers.
  • Stir in milk.
  • Form dough into 12 biscuits.
  • Melt 2 tablespoons margarine in an iron skillet over medium/low heat.
  • Fry half of the biscuits for about 6 minutes on each side, and drain on paper towels.
  • Repeat with 2 more tablespoons of margarine and remaining dough.

Questions & Replies

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  1. ColoradoCooking
    I can’t wait to try these. I’m thinking at our cabin on an open fire in cast iron. Thoughts?
  2. misti.d.daly
    Can we get step-by-step instructions please? I love cooking, but I'm teaching myself. My mom and dad are both great cooks, but they only showed me a few things in the kitchen growing up. People like me need to know what to set the temp on, if we need to make balls out of the dough or flatten it out and cut out circles, what size, and whatever else you may have done. My oven went out about 8 months ago and our landlord has yet to fix it, so if I want to cook something for my family it has to be stovetop only and today we want biscuits and gravy!
  3. Pam F.
    These r the best homade bisqits i ever made big beutiful delish
  4. Andtototoo
    You can also use store-bought biscuits in a can and cook them up this way. They turn out great especially the large flaky biscuits.
  5. frostednutz5
    I normally use an egg and then fill my one cup of milk. Will this hurt the recipe in frying Thanks


  1. Robbie L.
    I only used 3/4 cup milk. Directions didn't say whether or not to knead the dough -- I didn't, just rolled dough out on a floured surface and cut the biscuits out. Fried them per directions. They came out great! Buttery and toasty on the outside, soft but firm inside. My man and our teenager loved them.
  2. Lydia H.
    I made these because my oven went out and I was looking for a way to cook biscuits until I got it repaired. These biscuits turned out a beautifully golden brown and they were flaky. I think I will use this recipe often even when my oven does work again.
  3. holliehagan
    Our ovens broke so this was the alternative, but I think this will be the only way I make them from now on! Delicious, buttery, and fluffy! The key is to cook them on a lower heat and be patient.
  4. Leah K.
    Delicious! I used a small amount of bacon grease in the skillet instead of margarine.. super crispy! They could of been fluffier, but I think I had the heat a lil too high so they browned before center finished. ( just let them sit on low til finished)
  5. amy10234
    These were great. I fried them in butter so will reduce salt to 1/2 tsp next time. I used a cheese shredder to shred cold butter into the dry ingredients. It makes mixing so much easier. I lightly kneaded the dough 2-3 times and flattened it to 1/2 inch. I used a 2 1/2 inch round biscuit cutter and that gave me 12 total. I loved not having to heat my oven plus these are just as good if not better than any I've made in the oven. Thanks for the recipe!


<p><img src="" alt="" /> <br /> <br />I'm a Christian and am very happily married. I love to cook and aspire to do it well. <br /> <br />I've only been cooking for a few years now, but there are already quite a few people whom I have surpassed. Interestingly enough, I tell people it's not necessarily that I'm a good cook per se, just that I know how to pick the right recipes. This is why I stick around here. :) <br /> <br />I am a recent college graduate with a finance degree. I currently work as an Excel VBA programmer. When I graduated from college, I had no idea this is where my career path would lead; but I think it's kind of fitting and a bit funny since I originally planned to major in computer science. Now, I get to use them both!</p> 8755568"
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