Stovetop Biscuits - Master Cookbook Recipe # 111

Name: Stovetop Biscuits - Master Cookbook Recipe # 111
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 8-10
Cuisine: Southern
Ingredients: 2 cups all-purpose flour; 3 tsp baking powder; 1 tsp salt; 1/3 cup shortening (or room temperature salted butter); 1-1/8 cups whole buttermilk (add gradually); Tools: Non-stick skillet with a l; 2/3 cup milk or lowfat buttermilk

These Stovetop Biscuits are a true Southern classic born out of necessity and cleverness! This method uses a skillet and a lid to create a "mini-oven" right on your burner, yielding biscuits that are incredibly tender on the inside with a perfectly toasted, golden exterior.

This is recipe #111 in Tammy’s Master Cookbook.

Prep time: 15 minCook time: 15 minTotal time: 30 min

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Ingredients

2 cups all-purpose flour
3 tsp baking powder
1 tsp salt
1/3 cup shortening (or room temperature salted butter)
The Liquid:
1-1/8 cups whole buttermilk (add gradually)
Tools: Non-stick skillet with a l

Option Liquid Ingredient

2/3 cup milk or lowfat buttermilk

Instructions

Prep Flour: If your flour is lumpy, sift it together with the salt and baking powder. If it's smooth, simply whisk them together in a medium bowl.
Cut in Fat: Cut in the shortening or butter using a pastry cutter or fork until the mixture resembles pea-sized crumbs.
Mix: Gradually stir in the buttermilk. Tip: Buttermilk thickness varies, so add it slowly and stop once all the flour is just incorporated. Avoid adding too much!
Knead & Shape: Turn the dough onto a lightly floured surface. Knead gently 4 to 7 times, then pat or roll the dough to about 3/4-inch thickness. Cut with a biscuit cutter.
Cook: Arrange the biscuits in a non-stick skillet. Cover with a lid and cook over medium-low heat until the bottoms are golden brown and the biscuits have risen.
Flip: Carefully flip the biscuits over, cover again, and finish cooking until they are browned on both sides and cooked through.