Description
These buttery stovetop biscuits are quick to prepare and offer a flaky, tender texture without the need for an oven. Ideal for breakfast or as a side, they can be enjoyed warm with honey, jam, or gravy.
Ingredients
Scale
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 1 teaspoon salt
- 1/2 teaspoon baking soda
- 1/2 cup unsalted butter, cold and cubed
- 3/4 cup buttermilk
- 1 tablespoon honey (optional, for a touch of sweetness)
- Extra butter for brushing on top
Instructions
- In a large mixing bowl, combine the all-purpose flour, baking powder, salt, and baking soda. Whisk until well mixed.
- Add the cold, cubed butter to the flour mixture. Using a pastry cutter or your fingers, work the butter into the flour until it resembles coarse crumbs.
- If using honey, drizzle it into the mixture and stir gently.
- Pour in the buttermilk and gently fold the mixture together until it just comes together. Avoid overmixing.
- Turn the dough out onto a lightly floured surface and pat it into a rectangle about 1-inch thick.
- Cut the dough into squares or circles using a sharp knife or biscuit cutter. Gather scraps, knead gently, and cut out additional biscuits.
- Heat a large skillet over medium heat and add a tablespoon of butter, letting it melt.
- Place the biscuits in the skillet, ensuring they are not touching. Cover with a lid and cook for 8-10 minutes until golden brown.
- Carefully flip the biscuits, adding another tablespoon of butter if needed, cover again, and cook for an additional 5-7 minutes until the second side is golden brown.
- Remove the biscuits from the skillet and place them on a plate lined with paper towels. Brush the tops with melted butter while warm.
- Serve warm with your favorite toppings.
Notes
- For best results, handle the dough as little as possible to keep the biscuits tender.
- A cast-iron skillet is recommended for even cooking.
- These biscuits can be stored in an airtight container for up to 2 days or frozen for longer storage.
- Prep Time: 15 minutes
- Cook Time: 15 minutes