7 Reviews of Skillet Biscuits

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!

From: Lainey6605

On Jul 23, 2007

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!

From: Engrossed

On May 21, 2007

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.

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!

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!!!!

From: WI Cheesehead

On Jan 11, 2007

Biscuits are just not for the biscuit impaired (me)! I made it with whole wheat pastry flour (which may have impeded the rising a little.) Used trans-fat free shortening. Very easy to make, up until the skillet part. I used a moderate to little less heat and a cast iron skillet. Was able to do 4 (4") biscuits at a time. They rose a little, but I ended up burning most of them. With butter, they aren't too bad. The kids all said they were "normal" or they liked them. I think I'll give up making biscuits. The problem was mostly me!

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!!!!