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5 from 3 votes

Stovetop Biscuits

If preparing biscuits on a camp stove, turn the flame as low as you possibly can without letting it go out. Check the biscuits frequently; if they seem to be cooking too quickly, turn off the burner and continue cooking on the cast iron surface, which will hold its heat for some time. Makes 8 biscuits.
Prep Time10 mins
Cook Time20 mins
Total Time30 mins
Course: Breakfast, Brunch, Snacks
Keyword: afternoon snack, quick bread, skillet biscuits
Servings: 4
Author: Suzanne Cowden


  • cups unbleached all-purpose flour
  • 2 teaspoons baking powder
  • 1 teaspoon coarse kosher salt
  • 1/2 cup cold, unsalted butter plus more for cooking
  • ¾ cup whole milk


  • Set a large cast iron skillet or griddle over low heat.
  • Measure flour, baking powder, and salt into a large bowl; whisk to combine.
  • Chop the butter into 1/4-inch pieces and toss them into the dry ingredients to coat with flour. Working quickly with your fingers or a pastry blender, rub or cut the butter into the flour until it resembles coarse meal.
  • Add milk and stir until a slightly sticky, shaggy dough forms; do not over-mix.
  • Add a tablespoon or two of butter or bacon grease to the preheated skillet/griddle.
  • Using a 1/4-cup scoop or measuring cup, transfer 8 evenly-sized mounds of the dough to the hot surface. Butter the bottom of a flat measuring cup and gently flatten the biscuits.
  • Cook the biscuits over low heat until steam begins to rise from their tops and the cooked side turns golden brown, about 8 to 10 minutes. Flip the biscuits over and continue cooking for an additional 8 to 10 minutes until the remaining side turns golden brown and the biscuits are cooked through.