Marianne Martinez
Baking biscuits on a pan is a convenient alternative to oven-baking. This method is especially useful for those without access to an oven. Baking biscuits on a pan is a quick and easy process that delivers delicious results. There are various recipes for pan-baked biscuits, including buttered pan biscuits, skillet biscuits, and stovetop biscuits. These recipes typically involve preparing a dough, cutting it into desired shapes, and baking it on a pan over a heat source. The baking time and temperature can vary depending on the recipe and desired level of browning. Some recipes also incorporate additional ingredients, such as cinnamon-honey butter, to enhance the flavor of the biscuits.
| Characteristics | Values |
|---|---|
| Ease of making | Easy to make |
| Taste | Buttery, flaky, tender |
| Number of ingredients | 6 |
| Time taken | 20-25 minutes |
| Baking temperature | 425 degrees Fahrenheit |
| Baking pan | Cast iron skillet |
| Baking pan size | 9x13 inches |
| Dough preparation | Do not overmix |
| Dough consistency | Should not be tough |
| Dough shape | Cut into 9 equal squares |
| Dough thickness | Thin enough to bake through |
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What You'll Learn
Baking time and temperature
When baking biscuits in the oven, preheat the oven to 425 degrees Fahrenheit. Line a baking sheet with parchment paper, or grease a cast-iron pan. Place the biscuits close together or touching for a better rise in the oven. The baking time depends on the type of biscuit you are making. For instance, for biscuits made in a cast-iron skillet, bake for 25 to 30 minutes or until the tops and bottoms are golden brown. For plain biscuits, bake for 16-20 minutes or until the tops are golden brown.
If you are baking biscuits on a stovetop, keep the heat low. Cooking your biscuits on a stovetop cannot be rushed. Do not turn up the heat, as this will only cause the biscuits to burn on the outside before they are cooked through in the middle. The key is keeping the pan temperature in check and timing to 6 minutes.
If you are baking a biscuit cake, preheat your oven to 350°F/176°C and bake in a greased pan for 25-30 minutes.
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Pan preparation
To prepare your pan for baking biscuits, you can use a baking sheet or a cast-iron pan. If you are using a baking sheet, line it with parchment paper. If you are using a cast-iron pan, grease it with butter, lard, or bacon grease. You can also use a skillet, which gets very hot and is perfect for giving biscuits a crust.
If you are making pan butter biscuits, melt butter in your pan and pour the dough into it. Use your hands to spread the dough out evenly. Be careful, as the dish will be warm. The butter will push up onto the biscuit dough, which is what you want.
For stovetop biscuits, keep the pan temperature in check and time the cooking time carefully. Do not be tempted to turn up the heat, as this will not cook your biscuits faster and may cause them to burn. Keep the heat low so that the biscuits cook through in the center before the outsides burn.
If you are making biscuit cakes, oil the bottom and sides of a 7- or 8-inch pot and line it with parchment paper.
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Dough preparation
To prepare the dough for biscuits that will be baked in a pan, follow these steps:
Firstly, it is important to measure your ingredients properly. Flour is the most improperly measured ingredient, so be sure to sift it first, then use a spoon or scoop to lightly fill your measuring cup. Do not scoop the measuring cup directly into the flour, as this can result in up to 25% more flour than necessary, leading to a dense and dry dough.
In a bowl, combine your dry ingredients. This typically includes flour, baking powder, baking soda, and salt. Whisk these ingredients together to ensure they are well combined and free of clumps. You can also use a food processor and pulse a few times until combined.
Next, add your butter. Grate cold butter using the large side of a box grater and add it to the flour mixture, tossing to combine. Alternatively, use a pastry cutter to cut cubed butter into the flour mixture, or add the flour mixture to a food processor and pulse until the butter is pea-sized.
Now, it's time to add your liquid ingredients. Slowly pour in your milk or buttermilk and mix until all the ingredients are just combined. Be careful not to overmix the dough, as this can result in tough biscuits. The dough should be soft and slightly sticky.
Once your dough is ready, it's time to shape and cut the biscuits. Use a floured biscuit cutter to cut out rounds of dough. Gently reroll any scraps and cut out more biscuits as needed. If you are baking your biscuits in a pan, you may need to cut the dough into squares or rectangles to fit your pan.
Finally, before baking, brush the tops of the biscuits with a little extra buttermilk. This will encourage browning and give your biscuits a beautiful colour.
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Dough placement
Firstly, ensure that your dough is mixed properly. Over-mixing the dough can result in tough biscuits. The dough should be combined, but not overworked. This is a common mistake that can affect the texture of your biscuits.
When placing the dough in the pan, start by pouring it into the pan on top of melted butter. Use your hands or fingers to spread the dough evenly. Be cautious, as the pan will be warm. You want the butter to surround the dough and flow on top of it. This technique ensures that your biscuits will be immersed in butter and have a delicious buttery flavour.
For a pan of biscuits, it is important to place the individual pieces of dough close together or even touching if possible. This encourages a better rise during baking. If you are making a large batch, you may need to use multiple pans or bake in batches to avoid overcrowding.
When placing the dough in the pan, be mindful of the size and thickness of your biscuits. For even cooking, ensure that the biscuits are of similar size and thickness. Thick biscuits may require a longer cooking time and could be challenging to cook through on a stovetop.
If you are using a biscuit cutter to cut out your dough, avoid twisting the cutter. Twisting can seal the edges of the dough, hindering the rise of your biscuits. Simply press the cutter straight down and then back up to get perfectly shaped dough rounds.
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Serving suggestions
Homemade biscuits can be served in a variety of ways and can be paired with both sweet and savoury dishes. Here are some serving suggestions for your homemade biscuits:
Savoury
For savoury options, biscuits can be served with gravy, sausage gravy, or soup. For breakfast, lunch, or dinner, biscuits can accompany dishes like baked chicken drumsticks, garlic and herb slow-cooked pork roast, marmalade-glazed ham, or bacon and eggs.
Sweet
For those with a sweet tooth, biscuits can be enjoyed with butter, honey butter, or cinnamon-honey butter. You can also pair them with sweet toppings like peach or strawberry jam.
Sides
Biscuits can also be served as a side dish, and they go well with almost any meal. For breakfast, they can be enjoyed with eggs, bacon, or sausage. For a sweet twist, chocolate gravy can be a delightful pairing.
Storage
Freshly baked biscuits can be stored at room temperature in a sealed container for 1-2 days, in the refrigerator for up to a week, or in the freezer for 2-3 months. Proper storage ensures that you can enjoy your homemade biscuits for a longer period.
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Frequently asked questions
Baking biscuits on a pan is an easy way to make biscuits without needing to roll, knead or cut the dough.
Bake biscuits at 425 degrees Fahrenheit or 350 degrees Fahrenheit for cast iron pans.
Bake biscuits on a pan for 16 to 25 minutes, checking after 20 minutes.
You can use a cast iron pan, a regular baking pan, or a skillet to bake biscuits.
