Marianne Martinez
Biscuits are typically baked in the oven, but they can also be cooked on a stovetop or in a pan. This alternative method is ideal for those who don't have access to an oven or simply want to explore a different way of cooking biscuits. Stovetop biscuits are cooked in a skillet, usually made from cast iron, and can be prepared with various ingredients like butter, margarine, or bacon grease. The biscuits are placed in the pan about an inch apart and cooked on low heat for around six minutes on each side. This method produces flaky, tender, and buttery biscuits that can be served with a variety of dishes. Similarly, pan biscuits, also known as butter swim biscuits, are easy to make and require no rolling, kneading, or biscuit cutters. These biscuits are baked in the oven and can be made with simple ingredients, making them a convenient and tasty option for breakfast or any other meal.
| Characteristics | Values |
|---|---|
| Type of cookware | Skillet, pan |
| Temperature | Medium-low to low heat |
| Ingredients | Butter, flour, buttermilk, milk, white vinegar, lemon juice, honey, cinnamon, egg, bacon grease, lard, cheese, salt |
| Recipe characteristics | Easy, quick, no-knead, no-cut, no-bake |
| Biscuit characteristics | Flaky, tender, buttery, soft, fluffy, golden brown |
| Storage | 1-2 days at room temperature, 1 week in the refrigerator, 2-3 months in the freezer |
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What You'll Learn
Stovetop biscuits
Yes, you can make biscuits in a pan on the stovetop! This method is perfect if you don't have access to an oven or if your oven is occupied.
To make stovetop biscuits, you will need a cast-iron skillet, a stovetop or single burner hot plate, and simple ingredients such as all-purpose flour, butter, and buttermilk.
First, melt a tablespoon of butter over medium-low to low heat in your cast-iron skillet. It is important to use low heat to ensure that the outside of the biscuits doesn't burn before the center is cooked. Add the biscuits to the pan, placing them about 1 inch apart, and cook for approximately 6 minutes on each side. If the biscuits are browning too quickly, adjust the heat accordingly.
For the dough, follow a basic recipe of flour, baking powder, and salt. You can also add butter or bacon drippings for extra flavor. Mix the dry ingredients, then mash the butter into the flour until it resembles sand. Gradually add milk and mix until a dough forms. You can also use buttermilk, which adds a nice acidity to the biscuits. Be careful not to overmix the dough, as this can affect the texture of your biscuits.
Once the dough is ready, dust your work surface with flour and gently knead it into a 2-inch disc. Cut out rounds of dough using a biscuit cutter, and place them in the skillet. Brush the tops of the biscuits with buttermilk for a golden crust.
Cover the skillet and cook the biscuits for 7-8 minutes on medium heat, then turn them over and cook for an additional 3 minutes on the second side. Serve your stovetop biscuits warm with butter, honey, or cinnamon-honey butter.
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Biscuit dough preparation
Biscuits can be made in a pan, and there are a variety of recipes available. Some recipes require an oven, while others can be cooked on a stovetop.
For oven-baked biscuits, a common recipe involves creating a dough by mixing flour, butter or margarine, and buttermilk. The dough is then cut into rounds and placed in a cast-iron skillet. The biscuits are then baked in the oven for 20-25 minutes until golden brown.
For stovetop biscuits, a skillet is heated on medium-low to low heat, and butter is melted. The biscuit dough is then added to the pan and cooked for about 6 minutes on each side until golden brown.
- Start by measuring your flour correctly. Using a spoon, lightly scoop the flour into a measuring cup until it is overflowing. Then, use the back of a butter knife to level the flour. This ensures you don't end up with too much flour, which can make your dough dry and dense.
- If you don't have buttermilk, you can make your own by mixing 1 tablespoon of white vinegar or lemon juice with milk in a 1-cup measurer. Let the mixture sit for 4-5 minutes to slightly curdle and give it a buttermilk texture and taste.
- Mix your dry ingredients, including the flour, and then add in your cold butter. You can use a cheese shredder to shred the butter, making it easier to mix.
- Slowly add in your buttermilk and mix until all the ingredients are just combined. Avoid overmixing the dough, as this can lead to tough biscuits.
- Lightly knead the dough a few times. You can then roll it out on a floured surface to your desired thickness, usually about 1/2 inch to 2 1/2 inches.
- Use a biscuit cutter to cut out rounds from the dough. Avoid twisting the cutter when pressing out the rounds, as this can seal the edges and prevent the biscuits from rising properly.
- Place the cut-out dough rounds in your skillet or pan, leaving about 1 inch between them.
- If baking in the oven, brush the tops of the biscuits with buttermilk before transferring the skillet into the oven.
- For stovetop biscuits, cook the biscuits in batches, adding more butter before each new batch.
Remember, the key to successful biscuit dough is to avoid overmixing and to handle the dough gently.
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Baking biscuits in the oven
While biscuits can be made on a stovetop, in this case, we are focusing on baking biscuits in the oven.
First, prepare your dough. A simple recipe involves mixing flour, butter, and buttermilk. You can make your own buttermilk by pouring a tablespoon of white vinegar into a 1-cup measurer and filling the rest with milk. Let the mixture sit for 4-5 minutes to slightly curdle and give it a buttermilk texture and taste. You can also use lemon juice instead of vinegar.
Next, roll out the dough on a floured surface and cut out the biscuits. You can use a 2 1/4-inch round biscuit cutter and place the cut-out dough in a greased pan. You can also simply spread the dough into a pan, score it, and bake it without cutting out individual biscuits.
Place the pan of biscuits into the oven and bake for 20-25 minutes, or until the edges are browned and crispy, and the top is golden brown. The baking time may vary depending on the size of your pan and the number of biscuits you are baking. For a larger batch, you may need to reduce the amount of baking powder and increase the baking time to ensure the center is cooked through.
Once the biscuits are done, brush them with cinnamon butter or serve them with butter, honey, jam, or gravy.
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Biscuit cooking time
Biscuits can be made in a pan, in an oven, or on a stovetop. The cooking time varies depending on the method and the type of biscuit being made. Here is a guide to help you determine the ideal cooking time for your biscuits.
Oven-Baked Biscuits:
For oven-baked biscuits, the cooking time generally ranges from 15 to 30 minutes. The specific time will depend on the recipe and the desired level of browning. For example, buttermilk biscuits are typically baked for 15 to 20 minutes at 425°F until they are lightly browned. If you are making chocolate biscuits or cinnamon biscuits, a slightly longer bake time of 20 to 25 minutes may be needed.
It is important to ensure that your oven is fully preheated before baking biscuits. This helps the biscuits rise properly. You can also chill the biscuit dough in the refrigerator while the oven preheats to help maintain their shape during baking.
Stovetop Biscuits:
Stovetop biscuits, also known as skillet biscuits, are cooked directly on a stovetop in a skillet or pan. The cooking time for stovetop biscuits is typically around 6 minutes on each side over medium-low to low heat. It is important to maintain a low heat to ensure that the biscuits cook evenly and don't burn on the outside before the centers are cooked. Thick biscuits may require a slightly longer cooking time or a lower heat setting to ensure even cooking.
Tips for Perfect Biscuits:
To ensure your biscuits turn out perfectly, there are a few key tips to keep in mind:
- Avoid overworking the dough: Handle the dough gently and only knead or mix until the ingredients are just combined. Overworking the dough can lead to tough, dense biscuits.
- Use the right amount of flour: Too much flour can make your biscuits dense and dry. Only use enough flour to prevent the dough from sticking, and sift or lightly spoon flour when measuring.
- Don't twist the biscuit cutter: When cutting out biscuit shapes, use a sharp cutter and press straight down without twisting. Twisting the cutter can seal the edges and prevent the biscuits from rising properly.
- Keep the butter cold: Cold butter creates flaky layers in the biscuits. Keep the butter chilled until use, and pop the shaped biscuits in the freezer while the oven preheats.
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Biscuit cutters
When using a biscuit cutter, it is important not to twist the cutter as this can crimp the edges of the biscuit and impede its rise. Instead, push it straight down into the dough. Additionally, it is recommended to avoid cutters with handles as they can limit your range of motion. For tall biscuits, it is best to use an actual biscuit cutter rather than a drinking glass or other makeshift cutters.
If you don't have a biscuit cutter, there are some alternative methods you can try. One option is to use a knife to cut the dough into squares. You can also use a can with both ends cut off as an instant biscuit cutter, as suggested by a user on Reddit. Another user mentions using a metal 1/2 measuring cup, which worked well for them. Additionally, some people refer to biscuits made without a cutter as "cat head" biscuits, which are hand-pinched and not cut out.
While biscuit cutters can be a useful tool, they are not essential for making delicious biscuits. Even if the cuts are not perfect, your biscuits will still turn out great and likely taste better than store-bought ones.
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Frequently asked questions
Yes, biscuits can be made in a pan. They can be cooked in a skillet on a stovetop or baked in an oven pan.
A cast-iron skillet is recommended for stovetop biscuits, while a 9x13 inch pan is a good option for oven-baked biscuits.
For stovetop biscuits, use low heat to ensure the biscuits cook evenly. For oven-baked biscuits, be sure to use a pan that is the right size for the amount of dough you have to avoid overcrowding.
