Biscuits From The Frying Pan Its Quick Time Recipes

SKILLET BISCUITS

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.

EASY BISCUITS

Steps:

• Preheat oven to 450°. In a large bowl, whisk flour, baking powder and salt. Cut in butter until mixture resembles coarse crumbs. Add milk; stir just until moistened., Turn onto a lightly floured surface; knead gently 8-10 times. Pat dough to 1/2-in. thickness. Cut with a 2-1/2-in. biscuit cutter., Place 1 in. apart on an ungreased baking sheet. Bake until golden brown, 10-15 minutes. Serve warm.

STOVE TOP BISCUITS

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.

PERFECT HOMEMADE BISCUITS

Steps:

• Preheat oven to 450 degrees.
• The secret to excellent biscuits is COLD BUTTER. Really cold. Many times the biscuit dough gets worked so much that the butter softens before the biscuits even go in the oven. Try cutting the butter into small pieces and stick back in the fridge pulling out only when ready to incorporate into the dough.
• Combine the dry ingredients in a large bowl.
• Use a pastry cutter to cut cold butter into flour mixture. Don't go too crazy here - you want to see small, pea-sized pieces of butter throughout the dough.
• Add in the milk and egg and mix just until the ingredients are combined. The dough will be sticky but don't keep working it. You should be able to see the butter pieces in the dough.
• Turn the dough out onto a generously floured surface. Sprinkle some flour on to the top of dough so it won't stick to your fingers and knead 10-15 times. If the dough is super sticky just sprinkle on some additional flour.
• Pat the dough out to 3/4 - 1 inch thickness and cut with a biscuit cutter or glass. I ended up with nine this time but depending on who is snacking on biscuit dough, I can get up to 12 biscuits.
• Place the biscuits on a lightly greased baking sheet or parchment lined baking sheet and bake for 10 to 15 minutes or until golden brown on top.
• For extra yumminess, brush the tops of the biscuits with melted butter...

BISCUITS FROM THE FRYING PAN? IT'S QUICK TIME

Steps:

• 1. Prepare biscuit Mix according to directions. Use a little less water than called for and leave mix fairly dry.
• 2. After well mixed pour into pan and flatten with spatula
• 3. Fry on medium heat and remove pan from heat every minute or two to keep from over browning or burning. It's still cooking while off the heat momentarily.
• 4. After mixture is firmed up somewhat and browned on underside place paper dish on pan and flip biscuit to plate. Slide the uncooked side into frying pan and brown second side.
• 5. Again remove from heat for a a short time now and then to prevent over browning or burning.
• 6. Remove from heat and let cool for a minute, Slice into squares or pie shaped pieces and serve. These go fast at the campsite. Great with Camp Stew or Biscuit Gravy poured over them.
• 7. Got your own favorite biscuit recipe. You don't have to deprive yourself of them while camping. Give this a try. Make a practice batch in the kitchen so you are a pro when you get to camp and it counts.

BANNOCK

Steps:

• Measure flour, salt, and baking powder into a large bowl. Stir to mix. Pour melted butter and water over flour mixture. Stir with fork to make a ball.
• Turn dough out on a lightly floured surface, and knead gently about 10 times. Pat into a flat circle 3/4 to 1 inch thick.
• Cook in a greased frying pan over medium heat, allowing about 15 minutes for each side. Use two lifters for easy turning. May also be baked on a greased baking sheet at 350 degrees F (175 degrees C) for 25 to 30 minutes.

BUTTERMILK BISCUITS BAKED IN A PAN

Steps:

• Preheat oven to 325° F
• Mix flour, baking powder, baking soda and salt together
• In another bowl mix buttermilk, egg, and butter
• Mix liquid ingredients in with dry ingredients
• Lightly grease a 2 quart baking dish (11x7 inch pan)
• Bake in a preheated 325° F oven for 35-40 minutes

BUTTER SWIM BISCUITS

Steps:

• Preheat the oven to 450 degrees F (230 degrees C).
• Place butter in an 8x8-inch glass or ceramic baking dish. Microwave for 1 minute. Stir butter and keep microwaving at 20-second intervals until butter is fully melted.
• Sift flour, baking powder, sugar, and salt into a bowl. Add buttermilk and stir until combined. Pour over melted butter and spread over the melted butter. Use a bench scraper to cut dough into 9 equal pieces.
• Bake in the preheated oven until biscuit tops start to brown, 20 to 25 minutes.