Stovetop Biscuits Food

STOVE TOP BISCUITS

Steps:

• 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.

SKILLET BISCUITS

Steps:

• 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.

CAST IRON BUTTERMILK BISCUITS

Steps:

• Preheat oven to 425 degrees F (220 degrees C). Place 1 tablespoon butter in two 10-inch cast iron skillets.
• Place skillets in the preheated oven to heat up and melt butter, 5 to 10 minutes.
• Mix buttermilk and eggs together in a small bowl.
• Combine flour, baking powder, cream of tartar, and salt in a large bowl. Rub in remaining 6 tablespoons butter with your fingers until mixture is crumbly. Gently stir in buttermilk mixture until dough just starts to come together.
• Turn dough out onto a lightly floured work surface. Pat into a rectangle about 1/2 inch thick. Cut dough into 24 biscuits.
• Remove skillets from the oven. Arrange 12 biscuits side-by-side in each, their edges touching.
• Return skillets to the oven and bake until biscuits are puffed and lightly browned, 15 to 20 minutes.

BUTTERY STOVETOP BISCUITS

Steps:

• In a bowl, add flour, baking powder, baking soda, and salt. Whisk to combine and remove clumps. (Or, add to a food processor and pulse a few times).
• Grate cold butter using the large side of a box grater and add to flour mixture, tossing to combine. Or, use a pastry cutter to cut cubed butter into flour mixture. (Or, add to food processor and pulse until butter is pea sized. If using a food processor, pour mixture into a large bowl at this time).
• Make a well in the center of your flour mixture and add buttermilk. Gently stir until ingredients are mostly incorporated. Dough will look shaggy and sticky. Pour dough out onto a lightly floured surface.
• Gently pat dough with lightly floured hands into a large, flat rectangle, about 10-12 inches wide and about 3/4 inch thick. Keep extra flour nearby and continually flour the surface, dough, and your hands as needed. Fold dough rectangle in half, turn to the right to make your new rectangle horizontal, and gently pat back into a large rectangle. Repeat 4 times, folding your dough 5 times in total. Pat dough into a large rectangle, about 3/4 inch thick.
• Using a 2.5 to 3 inch biscuit cutter, cut biscuits out of dough (do not twist your cutter, this will seal the edges). Reform leftover dough gently and continue cutting until all dough is used - you should get about 10 biscuits.
• In a skillet (I used a 10 inch cast iron skillet), melt a tablespoon of butter over medium-low to low heat. Add biscuits to pan (you'll likely need to cook in two batches) about 1 inch apart, and cook for 6 minutes on each side. If biscuits appear to be browning too quickly, turn the heat down. Low heat ensures your biscuits cook through in the center without burning on the outside. Add another tablespoon of butter before adding each additional batch of biscuits to the pan.

SKILLET BISCUITS

Steps:

• Prepare the batter: Preheat grill to high heat. Heat a large cast-iron skillet with a tight-fitting lid on the grill. In a large bowl, combine the flour, baking powder, zest, and salt. Cut 2 tablespoons shortening into the flour mixture using a pastry blender or two knives until the mixture resembles coarse meal. Using a fork, stir the milk and orange juice into the flour mixture until a loose dough forms. Do not overmix.
• Cook the biscuits: Coat the skillet with the remaining shortening. Drop heaping tablespoons of dough onto the hot skillet. Cover and let the biscuits cook on high for 2 minutes. Reduce the heat to very low or move the skillet to a cooler section of the grill (see Note) and let cook, covered, for 20 minutes. Turn each biscuit over and cook for 10 more minutes. Serve immediately.
• Note: When making biscuits over a campfire, keep in mind that your outdoor stovetop will require a very hot space to initiate the cooking and a warm area to move the skillet to in order to cook the biscuits through.

THE BEST SKILLET BISCUITS

Steps:

• Preheat oven to 450°F. Grease a 9- inch cast iron skillet liberally with butter. Set aside.
• In a large bowl whisk together both flours, baking powder, baking soda, and salt. Add in the cold butter and quickly work the butter into the flour until it forms a coarse meal.
• Stir in the buttermilk until dough forms.
• Scoop out the into 1/2 cup portions and drop into the prepared skillet. Dough can touch in the pan. Brush the dough with half of the melted butter, reserving the remaining.
• Bake for 20-25 minutes until lightly golden.
• Remove from the oven and brush with the remaining butter.
• To prepare the honey butter, combine the 1/2 cup butter, honey, and vanilla in mixing bowl. Using the whisk attachment, mix on medium speed until combined and smooth.
• Serve biscuits warm with honey butter.

SKILLET BISCUITS

Steps:

• Preheat oven to 450 degrees.
• In a large bowl, combine ingredients & stir with a rubber spatula until flour is incorporated (10-15 seconds)
• Use a cookie scoop to portion out rounded portions into a greased/seasoned cast iron skillet
• Bake 16-18 minutes
• Brush with butter after removing from oven

STOVETOP BISCUITS

Steps:

• 1. Whisk together flour, baking powder, and salt in a large bowl.
• 2. Add lard and mix in with fingers until mixture is mealy.
• 3. Add milk and mix until smooth dough forms.
• 4. Divide dough in half and work each half into 6 balls. Flatten balls to about 1/4 thick.
• 5. Melt one or two tablespoons lard in a medium cast iron skillet over medium-low heat.
• 6. Working in 2 batches, add first 6 pieces of dough to skillet and fry until brown, about 6 minutes per side. Drain on paper towels and repeat with second batch. Serve with Sausage Gravy. https://www.justapinch.com/recipes/stovetop-biscuits-with-sausage-gravy.html

SKILLET BUTTERMILK BISCUITS

Steps:

• Preheat oven to 450 degrees F. Lightly oil a 10 1/2-inch square cast iron skillet or coat with nonstick spray. In a large bowl, combine flour, baking powder, salt and baking soda. Grate butter using the large holes of a box grater. Stir into the flour mixture. Add buttermilk and stir using a rubber spatula until a soft dough forms. Working on a lightly floured surface, knead the dough 3-4 times until it comes together. Using a rolling pin, roll the dough into a 9-inch square, trimming the edges to create an 8-inch square. Using a sharp knife, cut dough into 9 or 12 square biscuits. Place biscuits onto the prepared cast iron skillet. Place into oven and bake for 16-19 minutes, or until golden brown. Serve warm.