I don’t use ANY oven to Bake Biscuits anymore! Cooked on Stovetop! (BIG, Flaky, Buttery Biscuits)

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil reduces saturated fat while maintaining moisture.

milk

🥗Healthier: almond milk

💰Cheaper: water

Almond milk is lower in calories, while water keeps it simple.

Welcome to the kitchen and introduce the recipe for stovetop biscuits.

Mention that self-rising flour is used, but regular all-purpose flour can be substituted with added baking soda, baking powder, and salt.

Whisk about 1 cup of self-rising flour to remove lumps.

Add grated cold salted butter to the flour.

Use a fork to incorporate the butter into the flour until it resembles coarse crumbs.

Add about 1/3 cup of water gradually to create a sticky dough, mixing until well combined.

Prepare a baking mat with extra flour and pour the dough onto it.

Press the dough down gently and fold it over several times to create layers without kneading.

Transfer the biscuits into a cold nonstick skillet (ceramic skillet is preferred).

Cover the skillet and turn the stove on to medium-low to allow steam to build up.

Wait until the skillet heats up, indicated by steam and bubbles forming on top.

Once hot, reduce the heat to low and let the biscuits cook until ready to flip.

Check the biscuits for rising and golden brown color before flipping them over.

Cover the skillet again after flipping to maintain heat.

After a few minutes, check the other side for browning and flip again if necessary.

Turn off the stove and let the biscuits sit on the residual heat for about a minute.

If using an electric stove, move the skillet off the heat after a couple of minutes to prevent overcooking.

Finish cooking the biscuits and prepare for taste testing.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens