Wow! That is amazing! Thanks so much for your comment and the substitution suggestion!

While cooking these on the stovetop will not produce the same biscuits as if they were baked in the oven, you can cook these on the stovetop. I would cook over medium low heat in a skillet with butter for 5-7 minutes on one side, cover with a lid to help keep the heat in the pan, then flip and cook an additional 5-7 minutes until cooked through. The biscuits will be browned and crispy on each side. Let me know how they turn out for you.

Yes! You can absolutely freeze these and cook them later. I like to cut them out, place them on a parchment lined baking sheet and place in the freezer for 15-20 minutes, then place into an air tight container or freezer bag in layers with a piece of parchment between the layers to prevent them from sticking. Then cook from frozen, they will take a few more minutes to bake than the written recipe.

Yes, you can heat the iron skillet before adding the mix – will give you a beautiful crust.
Add a little oil to bottom and side of skillet before heating.

I never preheat my pan when I make this recipe and they have worked out for me every time. You can absolutely preheat your pan if that is what you usually do and what you prefer. Enjoy!