Stovetop Biscuits. Biscuit Stovetop for Less, At Your Doorstep Faster Than Ever! Sometimes life calls for fresh, warm, flaky biscuits. For various reasons, turning on the oven might not be an option.
Whisk together flour, baking powder, and salt in a large bowl. Add lard and mix in with fingers until mixture is mealy. Add milk and mix until smooth dough forms. You can have Stovetop Biscuits using 4 ingredients and 6 steps. Here is how you cook it.
Ingredients of Stovetop Biscuits
- You need 2-1/2 cups of self rising flour more for dusting.
- It’s 1 cup of evaporated milk.
- You need To taste of Lyles Golden Syrup.
- Prepare 2 tablespoons of butter cubed.
Divide dough in half and work each half. Tricks to Making the Best Skillet Biscuits: Not only are these buttermilk biscuits some of the best you will ever make, they are SO so good! I have a fantastic biscuit recipe in my book, and a yeast biscuit here on my site called Angel Biscuits… but they are different types of biscuit. They are layered and flaky and tall…These are a quick, "drop" style biscuit.
Stovetop Biscuits instructions
- Heat a cast iron skillet..
- Mash the butter into the flour till it looks like sand. Add milk and mix..
- Dust with flour and knead just a bit. Form into 2 inch disc..
- Add to the hot skillet and cover, leave space enough to turn the Biscuits over. Let cook 7-8 minutes, on medium heat, and turn..
- Cook 3 minutes on second side, covered. This is an old Griswold lid which I heated up before putting on my skillet..
- Serve with Lyles Golden Syrup or honey. I hope you enjoy!.
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. Cooking Biscuits in a skillet on stove top for those who don't have ovens. Old Fashioned Biscuit Bread A quick biscuit bread, sometimes called hoecake bread, fried in bacon drippings in a screaming hot, cast iron skillet on top of the stove. Though skillet bread has been around since pre-Colonial times, this biscuit bread was likely a staple during the Great Depression and probably most often eaten for breakfast. Stovetop biscuits, also known as skillet biscuits, take the easy and fast a step farther by skipping the oven altogether and using a cast-iron skillet to cook the delicious buttery biscuits on the stove.