Buttered Pan Biscuits is an easy biscuit recipe that requires no rolling, no kneading, and no biscuit cutter. Warm, homemade biscuits are so much easier than you thought.
You will be amazed at how quickly you can make these biscuits. They’re made with just six ingredients and it’s the easiest biscuit recipe ever!
I’ve heard this recipe called Butter Dip Biscuits and Butter Swim Biscuits since the dough is literally swimming in butter!
Even though they’re bathed in butter, these biscuits rise sky-high. Plus, the edges get crispy from the butter. Personally, I want to just eat the outside edge! So good!
BUTTERED PAN BISCUITS
We have a Saturday morning tradition. Big Daddy makes breakfast on Saturday morning. Usually, it’s biscuits, Chocolate Gravy (the boys call it ‘Mommie’s Gravy’ even though it’s not ‘my’ gravy at all but I guess they associate something sweet with me) or Brown Gravy, (You guessed it, they call Brown Gravy, Daddy’s gravy… which actually IS his gravy.) and sausage or bacon… maybe eggs.
Big Daddy is obsessed with biscuits. He insists I make better biscuits. I insist he just says that so that I’ll make the biscuits.
We both hate cutting biscuits out and the clean up. Besides, Lincoln doesn’t like the ‘brown parts’ of the edges. We needed an ‘all center biscuit’. You know the biscuit that is baked in the center of the pan that’s doesn’t have that outside crust?
These buttery pan biscuits were a hit! Big Daddy – thumbs up! Me – thumbs up! Lincoln – thumbs up! Ryder – two thumbs up! (He likes breakfast!)
HOW TO MEASURE FLOUR CORRECTLY
Flour is the most mis-measured ingredient!
To correctly measure flour, first, sift the flour. Then using a spoon or scoop lightly scoop flour out of its container into a measuring cup. Continue filling the cup until it is overflowing, then using the back of a butter knife level the flour. Scooping the measuring cup directly into the flour to fill can result in up to 25% more flour than lightly spooning the flour into the measuring cup. More flour in a recipe will make it dense and dry.
You probably already have every ingredient to make these biscuits.
Basically, there are just two simple steps to mixing the biscuits
- First, melt butter in an 8×8-inch (or equivalent) baking dish.
- In a mixing bowl, add the flour, baking powder, sugar, and salt together. Combine this by whisking it.
- Next, add the buttermilk and mix with a large spoon or stiff spatula. Don’t overmix.
- Pour your dough into the prepared pan and spread it evenly.
- With a sharp knife, cut the dough into nine equal pieces.
- Place your pan of biscuits into the oven and bake for 20-25 minutes. When they’re done, the edges will be browned and crispy, and the top golden brown.
- Next, take your sharp knife and cut through the biscuits again.
- Finally, serve immediately while they’re hot!
I updated this post from an earlier version dated July 30, 2012. I made new photos and simplified the recipe instructions.
Buttered Pan Biscuits
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- Preheat oven to 450 degrees. Melt butter in an 8x8-inch dish.
- Add all dry ingredients to a bowl. Add buttermilk and stir until just combined. Don't over stir.
- Pour dough into the dish with melted butter and press flat. Score into squares.
- Bake 20 to 25 minutes or until golden brown. Serve immediately.