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Nutrition Facts
Serving Size 1 (19g) Recipe makes 24 servings
Calories 55
Calories from Fat 20		(36%)
Amount Per Serving		%DV
	Total Fat 2.3g	3%
	Saturated Fat 0.6g	2%
	Monounsaturated Fat 1.0g
	Polyunsaturated Fat 0.6g
	Trans Fat 0.0g
Cholesterol 0mg		0%
Sodium 113mg		4%
Potassium 21mg		0%
Total Carbohydrate 7.6g		2%
	Dietary Fiber 0.3g	1%
	Sugars 0.6g
Protein 1.2g		2%
detailed view... how is this calculated?

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Skillet Biscuits

Recipe #203376 | 30 min | 15 min prep | add private note

⁽⁵⁾ RATE IT NOW Print Recipe

By: pattikay in L.A.
Jan 4, 2007

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.

SERVES 24 (change servings and units)

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.

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Featured Reviews for This Recipe

From: diner524

On Mar 15, 2008

I made these for breakfast, but I the amounts in half. I used a cast iron skillet that I just purchased, and cooked over medium heat with a thin layer of oil. This is where my problem came in, they began to burn but were still not cooked on the inside. I think, had I covered the pan and cooked at a lower temperature, I might not of had a problem. But 4 stars for the ease of the getter the dough together and the taste. Thanks for posting Pattikay!!!!

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From: MarraMamba

On Aug 16, 2007

Wow! Im not sure where the dense and chewy came from, because warm these were flakier than biscuits i have made in the oven. Could be that my buttermilk had turned a bit (i think bc it was bubbly) but the flavor was delicious. I only managed to save one for a pic since i scaled it in half. These are fabulous!!!!

1 person found this review helpful

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From: DEEP

On Jul 24, 2007

pattikay....I haven't made these as buscuits yet, but will do in the near future. I grew up eating basically the same thing, but it was cooked as one large pan bread thing...not as bisquits. Mom would make biscuit dough, flatten it out to fit the bottom of a cast iron skillet and cook on top of the stove just until it browned on each side. As kids, we ate it with chocolate gravy or stirred up peanut butter and Grandma's molasses. Delicious! Can't wait to try the biscuits! Thanks!

1 person found this review helpful

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From: loof

On Aug 17, 2007

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!

3 people found this review helpful

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