Skillet Biscuits Recipes

Steps:

• Preheat oven to 400°. Melt butter in a 10-in. cast-iron or other ovenproof skillet over medium-high heat. Add onion; cook and stir until tender, 2-3 minutes. , In a small bowl, mix flour, broth, milk and pepper until smooth; stir into pan. Bring to a boil, stirring constantly; cook and stir until thickened, 1-2 minutes. Add the chicken and peas and carrots; heat through. Arrange biscuits over stew. Bake until biscuits are golden brown, 15-20 minutes.

Steps:

• In a large mixing bowl combine the flour, salt, baking powder and blend with your fingers. Add the buttermilk and blend in making a thick lumpy gooey batter. Add 2 tablespoons of the melted butter and blend. Pour into a well-greased skillet (I grease with Crisco). Bake in a preheated 400 oven for about 20 minutes then drizzle on top the remaining 2 tbl of melted butter. Continue baking another 5-10 minutes or until the top becomes crusty and begins to crack a little. Remove and let cool slightly. Flip from the skillet and cut into wedges and serve. This bread is good for a couple of days. Keep in a plastic bag. It's great for toast, grilled for sandwiches, and if there's any leftover, save it for Thanksgiving dressing!

Steps:

• Mix together dry ingredients in a large bowl.
• Cut in shortening or butter.
• Add and lightly mix buttermilk.
• Turn dough onto a floured surface and knead gently for 1/2 minute.
• Pat the dough to a thickness of 1/4 inch.
• Cut with a biscuit cutter (or knife, depending on what shape you like).
• If you want to bake the biscuits, bake 10-12 minutes at 450.
• For skillet biscuits:.
• Cook the biscuits on a lightly greased hot skillet/griddle about 1 inch apart.
• Use your best judgement as to the heat - I generally use a more moderate flame and brown biscuits 3 to 4 minutes each side, though the original recipe says to brown them for 5-7 minutes each side over high heat.
• As mentioned above - the biscuits will not be light and fluffy like with baked biscuits - so don't wait for them to rise and be puffy. They will be more dense.
• The best approach is to keep an eye on them and turn them when they are browned and dry-looking on one side before turning them over.

Steps:

• In a large bowl, combine the flour and cream. Turn out onto a lightly floured surface; knead for 5 minutes or until no longer sticky. Roll dough to a 1/2-in. thickness. Cut into 2-1/2-in. biscuits. , Place in a large ungreased cast-iron or other ovenproof skillet. Bake at 450° until golden brown, 8-10 minutes.

Steps:

• 1. Sift together dry ingredients, flour , baking powder, salt,(sugar optional), in a large bowl. Reserve 1/4 cup for rolling dough on counter.
• 2. After Dry Ingredients are sifted, make a well in the center of the flour mixture. Start incorporating the Crisco and Milk until blended. Use your hands (take off rings first). Then when all are blended add flour.
• 3. DO NOT OVER WORK THE MIXTURE, THE BISCUITS WILL BECOME TOUGH!
• 4. Spread reserved flour on counter and spread into about a 12 inch rectangle. Dump bowl of biscuits on the floured surface. Gently knead and hand roll into a twelve inch circle. Cut with biscuit cutter or top of clean glass. You can also, pinch off the biscuits from the bowl and roll in palm of your hands. This is the way that Momma did them. Personal Preference.
• 5. Make sure that you have already heated your oven to 450 degrees. Use Real Butter to Grease the Inside of your Iron Skillet really well.
• 6. Place the finished biscuit dough into the iron skillet, crowded together. Should make at least 10 nice sized biscuits. I butter tops of Biscuits one they are removed from the oven. Let them rest for 1 minute and then serve on platter or plate.
• 7. Serve with Apple butter and or Jelly, or just slather with butter and top with honey. Fix you a pan of sausage gravy, they are a staple dish around here. Enjoy! Happy Cooking

Steps:

• Combine dry ingredients.
• Cut in margarine with a fork, pastry cutter, or your fingers.
• Stir in milk.
• Form dough into 12 biscuits.
• Melt 2 tablespoons margarine in an iron skillet over medium/low heat.
• Fry half of the biscuits for about 6 minutes on each side, and drain on paper towels.
• Repeat with 2 more tablespoons of margarine and remaining dough.