My family recently returned from a weeklong vacation in Oceanside, California. It was a wonderful experience and a much-needed break with my little family. We had a little condo with a full kitchenette, so my husband and I decided that to help save on costs, we would try and eat out as little as possible since we had a full kitchen at hand! I planned meals for the whole week and bought food on sale and prepared most of the food before we left so that it would still be a vacation for me;).

Everything went really well the whole week except one thing- I brought a can of refrigerated biscuits that I was planning on making for breakfast one morning; but the kitchen didn’t have any pans to put in the oven! I had assumed when it said full kitchen that a cookie sheet or jelly roll pan wouldn’t be an issue, but apparently an everyday cookie sheet didn’t make the cut. I didn’t want to have to haul the biscuits home, and I didn’t want to waste them, so I decided to do a little experimentation and see if there wasn’t another way we could enjoy our refrigerated biscuit dough.

I decided to try the microwave because I was genuinely curious as to the result. I didn’t think it would go too well, but I had to try it anyway :). I put a couple biscuits in the microwave and cooked them for 30 seconds. I then turned them over and baked them for another 30 seconds. Short and simple.

The result- it was definitely cooked, but not the soft, chewy delicious cooked that these biscuits usually achieve. They were a tough, chewy, microwaved-bread cooked. They would definitely pass in an emergency (as long as you don’t overdo it!), but a microwave is probably not the best way to cook biscuit dough. After sitting on the counter for about 30 minutes, the biscuits were rock hard, so if you did decide to use the microwave, be sure to eat them fast!

For my second test I went with the stovetop- because apparently a frying pan makes the cut ;). I put the heat on medium low and let the biscuits sit. This method definitely takes longer. After cooking both sides, I’d say they took a good 20 minutes to cook, though I didn’t officially time them. And obviously I still had the heat up a little high because they were a little dark on the outside ;).

The result- they were actually not too shabby! The outside was definitely a little overdone, but the inside was chewy and soft and stayed that way, unlike the rock biscuits from the microwave. We made little egg and cheese sandwiches and the biscuits were perfect. However, next time I would definitely turn the heat down a little- it will take longer, but you won’t be dealing with black biscuit edges!

Now, if you’d like to take this experiment a little farther, you could try this delicious recipe that will actually let you microwave your biscuits! You’ll just need to add a few other ingredients as well, but talk about a fast dessert!

Have any of your tried cooking your biscuits with methods other than the oven? I’d love to hear how it went! Share in the comments below!