Skillet Biscuits (Baking Powder Biscuits)

Step 1: Combine Dry Ingredients

Add 2 cups of all-purpose flour to a mixing bowl.

Step 2: Add Leavening Agent

Add 3 teaspoons of baking powder to the flour.

Step 3: Season with Salt

Add 1 teaspoon of salt to the flour mixture.

Step 4: Mix Dry Ingredients

Mix the dry ingredients together thoroughly.

Step 5: Incorporate Shortening

Add 1/3 cup of shortening to the dry mixture.

Step 6: Cut in Shortening

Using a blending fork or pastry cutter, cut the shortening into the flour mixture until it resembles pea-sized crumbs.

Step 7: Add Buttermilk to Form Dough

Gradually add buttermilk to the mixture, mixing until a soft dough forms and no dry flour remains at the bottom of the bowl. Adjust buttermilk quantity as needed to achieve the desired consistency.

Step 8: Prepare Work Surface and Dough

Lightly flour a clean work surface. Turn the dough out onto the floured surface and fold it a few times to create layers.

Step 9: Shape the Dough

Gently pat the dough down to approximately 1/2 inch thickness.

Step 10: Cut Biscuits

Use a biscuit cutter to cut out individual biscuits.

Step 11: Utilize Dough Scraps

Gather the dough scraps, gently knead them, and cut out more biscuits. Alternatively, roll dough scraps into balls by cupping your hands and using your thumb to pat and rotate.

Step 12: Arrange Biscuits in Skillet

Place the cut biscuits into a non-stick skillet, ensuring they are not touching.

Step 13: Begin Cooking

Place the skillet on the stovetop. Heat on medium initially, then reduce the heat to low. Cover the skillet with a lid.

Step 14: First Side Cook

Cook for about 10 minutes on low heat, or until steam appears under the lid and the bottoms are lightly browned.

Step 15: Check Browning

Check the bottom of the biscuits for light browning. If not sufficiently browned, continue cooking for another 5 minutes.

Step 16: Flip and Continue Cooking

Flip the biscuits once the bottoms are golden brown. Continue cooking on the other side until golden brown and cooked through. Note that areas directly over the flame may brown faster.

Step 17: Remove Lid

Once biscuits are cooked through and browned on both sides, remove the lid.

Step 18: Add Butter

Turn off the heat. Add pats of butter to the skillet, allowing them to melt around the biscuits.

Step 19: Serve

Use tongs to rub each biscuit in the melted butter. Place butter-side up on a plate to prevent greasiness. Serve immediately with sausage and mustard.

• If using sour cream instead of buttermilk, use 1 cup of sour cream for every 1 cup of flour.

• Use a clear lid on your skillet to monitor the biscuits as they cook.

• For electric stovetops, ensure the skillet size matches the burner element for even heating.

• When serving, place the buttered side of the biscuit face up on the plate to prevent greasiness.

• For enhanced flavor, flip the biscuit so the buttered side touches your tongue first.

• Make one large biscuit (sometimes called a hoe cake) instead of individual biscuits.

• Roll the dough by hand instead of cutting with a biscuit cutter.