If you have never had our easy pan butter biscuits recipe, be prepared you will find yourself dreaming about it. Haha.
Whenever I make these biscuits my kids never fight me on it, rather tend to fight over the last piece. So if you have a bigger family I suggest doubling the recipe.
Our homemade butter biscuits are so simple to put together, just another amazing thing about this recipe. You will even enjoy these easy pan biscuits enough to bring them to your next potluck. People will rave about them.
Ingredients You’ll Need For Our Pan Butter Biscuits Recipe:
- Unsalted butter
- All-purpose flour
- Baking powder
- Sugar
- Salt
- Buttermilk
Equipment Needed
For this recipe, you only need a few simple kitchen tools. We recommend using the following equipment:
How To Make Pan Butter Biscuits
- Preheat oven to 450℉.
- Slice the butter into a couple of thin slices and spread in the bottom of an 8×8″ baking dish.
- Place the butter in the baking dish into the oven while it preheats to allow the butter to melt.
- In a mixing bowl, mix together flour, baking powder, sugar, and salt.
- Carefully pour in the buttermilk, mixing until the flour mixture is just moistened (be careful not to overmix!).
- Remove melted butter pan from the oven.
- Place the dough in the melted butter pan and spread it evenly in the pan with your fingers. As you spread the dough out to the corners, the butter will start to surround the dough and flow on top of the dough (which is what you want!).
Storage Suggestions
- Counter & Refrigerator: Place rolls in an airtight container or ziplock bag. Store in the refrigerator for 3 to 4 days. Store on the counter for 1-2 days.
- Freezer: Wrap each rolls individually in foils and place in an airtight freezer bag. Store in the freezer for 1 to 2 months.
- Reheating: Preheat oven to 300°F. Reheat until warm for best results. Or microwave in 30 second increments for 1 to 2 minutes.
The Best Flour For Making Biscuits
For this recipe we love to use all-purpose flour, however, there are other options out there. So what is the best flour to use?
Cooking On the Side has a great article on which flour made the best biscuits that you will definitely find interesting! Give it a look and decide which you want to try!
Make Your Own Buttermilk!
If you don’t have any buttermilk in your fridge, no worries! You can make your own.
To make your own buttermilk:
- Pour 1 Tablespoon of white vinegar into the bottom of a 1 cup measurer.
- Fill the rest of that 1 cup measurer with milk.
- Carefully mix together and let sit for 4-5 minutes.
The rest time gives it a minute to slightly curdle, which gives it a little bit of a buttermilk texture and taste.
If you don’t have white vinegar, you can also use lemon juice mixed with milk (just follow the same instructions).
Enjoy More Delicious Biscuits and Rolls
These recipes can be sweet or savory and are guaranteed to please the whole family. Explore our comprehensive list of biscuits and rolls here.
Pan Butter Biscuits Recipe
Ingredients
- ½ cup butter (unsalted), (1 stick)
- 2 ½ cups all-purpose flour
- 1 ½ Tablespoons baking powder
- 2 Tablespoons sugar
- 1 ½ teaspoon salt
- 1 ¾ cup buttermilk, (see note below)
Instructions
- Preheat oven to 450℉.
- Slice the butter into a couple of thin slices and spread in the bottom of an 8×8" baking dish.
- Place the butter in the baking dish into the oven while it preheats to allow the butter to melt.
- In a mixing bowl, mix together flour, baking powder, sugar, and salt.
- Carefully pour in the buttermilk, mixing until the flour mixture is just moistened (be careful not to overmix!).
- Remove melted butter pan from the oven.
- Place the dough in the melted butter pan and spread it evenly in the pan with your fingers. As you spread the dough out to the corners, the butter will start to surround the dough and flow on top of the dough (which is what you want!).
- Cut the dough into 9 equal squares (you don't have to do this step, but it makes it easier to pull apart later and allows the butter to soak into all the edges of each piece).
- Bake for 20-25 minutes (start checking at 20 minutes) or until the biscuits are golden brown.
- Serve hot with honey butter or your favorite toppings.
Notes
Buttermilk Recipe:
To make your own buttermilk, pour 1 Tablespoon of white vinegar into the bottom of a 1 cup measurer. Fill the rest of that 1 cup measurer with milk. Carefully mix together and let sit for 4-5 minutes. Rest time gives it a minute to slightly curdle, which gives it a little bit of a buttermilk texture and taste. If you don’t have white vinegar, you can also use lemon juice mixed with milk (just follow the same instructions).Nutrition
Did You Make This Recipe?We’d love to hear your thoughts! Leave a review or a question in the comment section below the post.
Delicious and so easy! Crowd pleaser. Just don’t leave the butter in the oven too long.
Great recipe what size pan would you use to double this recipe up. 9 x 13
Yes, a 9×13 inch pan should work for great.
My family loves this recipe!! Ive never been able to make good biscuits, but when I tried these, my family highly approved! And they’re so so easy! Thank you!
I questioned things when I placed the pan in the oven. I thought I had a disaster on my hands. Trust the process because these were amazing!!! We had them with sausage gravy. This will be our go to!
I made these for Christmas dinner and they were so good! My husband said this recipe is a keeper!
This is the EASIEST biscuit recipe ever! The biscuits R GREAT! Nice & fluffy.
Made these with beef stew tonight. This is my favorite recipe now for biscuits. They take no time at all.
Family loved this – I made them gluten free (used better than cup4cup flour mix). So much easier than my other recipe! Thank you!
I’ve made these 2x and have been a hit with the family.
Can I make these in an 8×8 disposable aluminum pan?
There should be no problem making them in a disposable pan
Easiest biscuits ever! And made it gluten free! I used king Arthur’s measure for measure, and made my own “buttermilk”, and put in different sized pan.. and still turned out great 😃 using it for sausage gravy, and in future am going to add more sugar to make shortcake or scone type desert lol. Thank you so much for the recipe! It’s a lifesaver for us gluten free folks