Made From Scratch Skillet Biscuits | Easy Recipe | STOVETOP BISCUITS | The Southern Mountain Kitchen

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.

Start by measuring 1 cup of flour into a mixing bowl.

Add 1 teaspoon of baking powder, 1/4 teaspoon of baking soda, 3/8 teaspoon of salt, and 1/4 teaspoon of sugar to the flour.

Mix the dry ingredients well to ensure they are evenly distributed.

Break up 1/2 stick of butter into the mixture using a fork until it resembles small bits, similar to the size of rice grains.

Pour in 1/2 cup of buttermilk and mix until just combined. If the mixture is too dry, add an additional tablespoon of milk.

Prepare a surface with parchment paper and sprinkle a little flour on it.

Turn the dough out onto the floured parchment paper and sprinkle more flour on top of the dough and on your fingers to prevent sticking.

Fold the dough a couple of times to create layers, pressing it out to about 1/4 to 1/2 inch thick.

Cut out biscuits using a biscuit cutter and set them aside. Use any leftover dough to form a small ball and place it in the center of the skillet.

Use a medium to large skillet (at least 10 inches wide) with a see-through lid. Do not preheat the skillet.

Place the biscuits in the skillet without any oil, arranging them around the outer edge and placing the leftover dough in the center.

Set the heat to medium and cover the skillet with the lid. Watch for condensation to form on the lid as the biscuits cook.

Cook the biscuits for 3 to 4 minutes before flipping them to ensure even cooking on both sides.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens