Best Cheesy Skillet Biscuits By Susan Recipes
EASY CHEESY BISCUITS
I'm a big fan of homemade biscuits but not the rolling and cutting that goes with them. The drop biscuit method solves everything. -Christina Addison, Blanchester, Ohio
Provided by Taste of Home
Time 30m
Yield 1 dozen.
Number Of Ingredients 10
Steps:
- Preheat oven to 450°. In a large bowl, whisk flour, baking powder, sugar, salt and cream of tartar. Cut in butter until mixture resembles coarse crumbs. Stir in cheese, garlic and pepper flakes. Add milk; stir just until moistened., Drop dough by heaping 1/4 cupfuls 2 in. apart onto a greased baking sheet. Bake 18-20 minutes or until golden brown. Serve warm.
Nutrition Facts : Calories 237 calories, Fat 12g fat (7g saturated fat), Cholesterol 32mg cholesterol, Sodium 429mg sodium, Carbohydrate 26g carbohydrate (2g sugars, Fiber 1g fiber), Protein 7g protein.
CHEESY STUFFED SKILLET BISCUITS
These are the perfect addition to your favorite chicken dinner. These no-fuss biscuits taste like you really worked hard to make them. Another winner from Womans World
Provided by Boca Pat
Categories Breads
Time 35m
Yield 8 serving(s)
Number Of Ingredients 4
Steps:
- Preheat oven to 375.
- With serrated knife halve the biscuits horizontally.
- Arrange bottom halves in ungreased 10 inch cast iron skillet.
- Sprinkle each biscuit bottom with 1 tsp cheese and 1/2 tsp herbs.
- Replace biscuit tops and gently press dough around sides to seal.
- Brush with egg white and sprinkle biscuits with remaining cheese.
- Bake 18 minutes or until golden and cooked thru.
- Sprinkle with remaining herbs.
- NOTE****Make also be baked on baking pan.
- Place biscuits 2 inches apart on ungreased baking pan and bake 11-15 minutes.
Nutrition Facts : Calories 199.7, Fat 5.4, SaturatedFat 1.9, Cholesterol 4.9, Sodium 491, Carbohydrate 32.3, Sugar 0.1, Protein 5.8
SKILLET BISCUITS
This recipe is more about the technique than the ingredients. I've added a bit more description since the first review. Making biscuits in a skillet rather than the oven is something I picked up from Joy of Cooking. It's a great alternative when you just don't want to heat up the kitchen by turning on the oven. Any rolled biscuit dough will do. NOTE: The texture may be a bit different when the biscuits are made on the stovetop, sometimes mine are a bit more dense than when baked, but they taste really good. I'm including the buttermilk biscuit recipe from Joy of Cooking, which is also wonderful and tender when rolled and baked. Yield is approximate, depending on the recipe you end up using.
Provided by pattikay in L.A.
Categories Breads
Time 30m
Yield 24 serving(s)
Number Of Ingredients 7
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.
Nutrition Facts : Calories 56, Fat 2.3, SaturatedFat 0.6, Cholesterol 0.3, Sodium 113.2, Carbohydrate 7.6, Fiber 0.2, Sugar 0.6, Protein 1.2
CHEESY SKILLET BISCUITS BY SUSAN
I just made these up this morning when doing a quick omelet for breakfast. I'm sure they are just like others out there - but they sure were good!
Provided by Susan Feliciano
Categories Other Breakfast
Time 15m
Number Of Ingredients 5
Steps:
- 1. Preheat oven to 450°F. Warm a 9- or 10-inch iron skillet and melt the butter. Reserve and set aside half the melted butter. Brush the remaining butter all over the bottom and up the sides of the skillet.
- 2. Stir the grated cheese into the Bisquick until well distributed. Add the milk and stir with a fork until it forms a ball and leaves the sides of the bowl. Drop by tablespoons into the warmed skillet, making 8 biscuits, sides almost touching. Brush tops with the reserved melted butter.
- 3. Bake 10-13 minutes, until tops are lightly browned and biscuits are done. Remove from oven and cover with a clean towel until ready to serve. Serve with butter if desired.
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