culinary review

Quick Stove-Top Biscuits

Last Modified: 06/18/11
First Published: 06/18/11
Views: 1547
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Views: 1547

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General Info
Servings: 2
Total Cost: $0.35
Cost Per Serving: $0.17
Total Calories: 477
Calories/Serving: 239
Flour, White Unbleached All Purpose 1/2 Cup 2.13 Ounces $0.07 228
Butter, Unsalted 2 Tablespoons 28.00 Grams $0.13 200
Baking Powder, Clabber Girl 2 Teaspoons 9.60 Grams $0.07 0
Milk, Whole 1/3 Cup 79.20 Grams $0.08 50
Salt, Kosher 1/2 Teaspoon 2.40 Grams $0.01 0

It is pretty easy to make biscuits on the stove-top. When we were traveling around the country we only had a propane stove on hand, so we came up with a quick and easy no-mess way of having biscuits with our eggs.

This recipe is for two biscuits but you can just scale it up for more.


  • 1/2 cup all-purpose flour
  • 2 tablespoons butter
  • 2 teaspoons baking powder
  • 1/4 - 1/3 cup milk, or water
  • 1/2 teaspoon kosher salt


Place a pan on the stove-top over medium-low heat for a minute or two. Don't use any butter or oil in the pan.

Add the flour, salt and baking powder to a small bowl and lightly mix. Cut up the butter into small cubes and work into the flour with your hands or a fork. You can leave the pieces relatively large. Add the milk or water and fold using the fork. You do not have to be too precise, just do not over-mix. You want the dough to be a little dry rather than a little wet because it could burn if you use too much milk.

Divide the dough in half with the fork and place it into the pan.

The key is to not touch the biscuits for at least 2-3 minutes. You must let the crust form so that it will come up easy with a metal spatula.

Just turn over and repeat. We usually leave the lid on for more even cooking. You could use a skillet, although you can still cover it with foil or any lid that would fit.

These biscuits may not be as pretty as traditional as the oven-based version but when you are on the road you just want the biscuit. And if you don't like using the oven, the stove-top is easier anyway.