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.
INGREDIENTS
You probably already have every ingredient to make these biscuits.
- All-purpose flour
- Baking powder – not baking soda
- Sugar – Optional. There is such a small amount, you may want to leave it out.
- Salt – Use more or less than suggested
- Buttermilk – Regular milk is not the same when baking.
- Butter – unsalted
METHOD
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!
Chocolate Biscuits
BISQUICK CINNAMON BISCUITS
Homemade Sausage Cheddar Biscuits
Grands Ham Biscuit Sliders
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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Save To Your Recipe BoxIngredients
- 5 Tablespoons butter
- 2 and 1/2 cups all-purpose flour
- 4 teaspoons sugar
- 4 teaspoons baking powder
- 2 teaspoons salt
- 1 and 2/3 cups buttermilk
Instructions
- 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.
Nutrition
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EMMA Pharr says
Can they be frozen after cooking
Paula says
Yes
may says
So good and easy!! I used kefir instead of buttermilk and they turned out great. Let them cook until well browned to get that crispy crust!
Rafiqa Darr says
I have not tried pan biscuits, or what the Americans call ‘biscuits’ – I am English, and to people in the UK, ‘biscuits’ are chocolate digestives, ginger nuts, etc. It took me an age to find out what American biscuits actually are, after reading a description of them in an American work of fiction.
Paula says
Yes, our ‘biscuits’ are more like rolls whereas what you call biscuits, we call cookies.
Tammy says
This recipe really was as easy and delicious as advertised. When I’m in a rush, the prospect of cutting butter into the mix and making individual biscuits is overwhelming. These were just as tasty as my go to recipe, especially the crispy-salty edge pieces. I one and a halved the recipe to fit my pan and it worked. Thanks!
Ninian says
Very good, thanks guys! Made no cuteness, but allowed the but to melt in the oven, creating a brown butter of sorts. Yum
Allison Gilliland says
I didn’t have buttermilk and used a substitute of 1cup sour cream mixed with 2/3 cup water. I also ran out of regular flour (not sure how this happened other than the fact that we just made it through he holidays) and subbed corn meal for the last 1 cup. They still turned out super yummy!!!!!
Paula says
Oh yum! I love those changes!
ninibakes says
these were amazing! We loved the crispy crust that was created. i also liked that didnt have cut in any butter and they were still so tender. thank you for a great recipe.
Ann says
This is an easy to make biscuit recipe that pairs well with chicken! Yum!
Jaclyn says
Love these biscuits! So quick and easy to make.
Judy says
These are delicious! I made them this morning for breakfast. My husband, who does not usually like biscuits, ate three and raved about them. I, who am always on a diet, ate two. The recipe is definitely a keeper! An added plus is that there is minimal cleanup.
Olaf the Omnivorous says
This has become my go to recipe for pan biscuits. So hearty, and the crust is so crispy and perfect. Fairly quick and easy to make. Good for breakfast topped with gravy, good for dinner as a roll, good as a snack stuffed with ham and jarlsberg. They’re just so good!
zauberflote says
Paula– I think I grew up with Yankee biscuits, although DH didn’t grow up with me lol.
We agree that these are good, have an amazing crust (how can I make just only acres of crust without frying tiny pancakes all day, please?), and are a nice part of a meal. But they just aren’t baking powder cut-out biscuits. Once we get over that they’re not “biscuits”, we find we enjoy them!
Next, we’ll find out how well they freeze. I made two pans…..
Paula says
Let me know how they freeze. I do enjoy that buttery crust.