Lamination is the simple technique where dough is rolled out and folded over itself to create thin layers of dough and butter. As the biscuits bake, the butter melts and helps separate those layers, giving you flaky, tender biscuits instead of dense dough.

Can I skip the lamination process?

You can but the biscuits won't be as flaky or tender and may not rise as well. If you are short on time even a single fold will help create some layers.

Do I have to use frozen butter?

Frozen butter is highly recommended for these Skillet Biscuits as it stays cold longer and creates the best layers. Cold butter works too but frozen makes the most flaky biscuits.

Can I use milk instead of buttermilk?

Yes you can. Buttermilk is used to add more flavor and extra tenderness to the biscuits. You can create your own buttermilk by adding 1-2 teaspoons of vinegar or lemon juice to your milk and letting it sit for 5 minutes before adding it to your batter.

Skillet Biscuits

Description

There is nothing better than warm, flaky biscuits fresh from the oven, especially when they're baked in a hot skillet for crisp edges and golden tops. These Skillet Biscuits are folded to create buttery, tender layers and come together in just 30 minutes, making them perfect for any meal. Finish them with a brush of melted garlic butter for an easy upgrade that turns them into irresistible, pull-apart garlic bread.

Ingredients

Scale

For the Biscuits:

3 cups (400 grams) all purpose flour

1 1/2 tablespoons (17 grams) baking powder

1/2 teaspoon (3 grams) baking soda

3/4 teaspoon (3 grams) salt

1 cup (8 ounces) frozen butter* I prefer unsalted

1 cup (240 milliliters) buttermilk*

For the Topping:

3 tablespoons (1.5 ounces) butter melted

1 teaspoon (3 grams) garlic powder

1 teaspoon dried parsley

pinch of salt

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Instructions

In a large bowl, whisk together all of the dry ingredients.
Grate the frozen butter directly into the dry ingredients. Use your fingers to gently toss and rub the butter into the flour until the mixture looks crumbly with visible bits of butter.
Pour in the buttermilk and mix just until a shaggy dough forms. Using your hands works best. Do not overwork the dough.
Turn the dough out onto a lightly floured surface and gently roll it into a square about 1/2-inch thick. Fold the dough in half, then in half again. Roll it back out to 1/2-inch thickness and repeat the folding once more.
Roll the dough out to about 3/4-inch thick. Using a round biscuit cutter or drinking glass, cut out the biscuits by pressing straight down - do not twist, as this can prevent the layers from rising. Gather the scraps, re-roll gently, and cut until all the dough is used.. Be sure to press straight down and do not twist as this will hinder the layers forming. Bring remaining dough together, roll and cut out until all the dough is used.
Place the biscuits into the skillet or lightly greased baking dish of similar size. Cover and refrigerate for 10-20 minutes.*
Meanwhile, melt the butter for the topping in a small bowl. Stir in the garlic powder and parsley until combined. Set aside.
Bake at 425°F for 15-18 minutes or until the tops are golden brown. Brush with garlic butter (or plain melted butter) and serve warm.

*All nutritional information is an estimation only. Exact nutritional value depends on exact amounts and ingredients used.

Notes

You can make your own buttermilk by adding about 1 tablespoon of vinegar or lemon juice to your milk (dairy or dairy-free) and allowing it to sit for 5 minutes before adding it to your mixture.

You can use cold butter instead of frozen butter and cut it into your flour instead of grating it but you won't get as good of layers or as flaky of biscuits.

6. This is a great place to stop and store your biscuits for later if desired. You can refrigerate them for up to 24 hours or freeze them for up to 3 months in an airtight container. Bake as directed adding a few extra minutes if baking from frozen. Do not thaw before baking if freezing them.

Prep Time: 5-10 minutes
Cooling time: 10-20 minutes
Cook Time: 15-18 minutes
Category: Bread
Method: Bake
Cuisine: American