Buttered Pan Biscuits: Crispy-Bottomed Skillet Bake
Tender, fluffy biscuits baked in a pool of melted butter for golden, crispy exteriors. The butter swim method eliminates the need for cutting and shaping, making this the easiest biscuit recipe for weeknight dinners or weekend brunches. Buttermilk creates tang and tenderness while baking powder ensures lift. Serve warm with jam, gravy, or alongside soups and stews. This version skips rolling and cutting, delivering rustic charm and minimal cleanup.
Ingredients
- 5 tablespoon butter
- 2 ½ cup all-purpose flourcake flour1:1grain
softer crumb
- 4 teaspoon granulated sugar
- 4 teaspoon baking powder
- ½ teaspoon salt
- 1 ⅝ cup buttermilk
Instructions
- 1
Preheat oven to 450 degrees.
- 2
Melt butter in an 8x8-inch baking dish.
- 3
Combine flour, sugar, baking powder, and salt in a bowl.
- 4
Add buttermilk and stir until just combined; do not overmix.
- 5
Pour dough into the buttered dish and press flat.
- 6
Score dough into squares.
- 7
Bake 20 to 25 minutes until golden brown.
- 8
Serve immediately.
Tips
Do not overmix the dough; a shaggy, slightly lumpy texture yields the fluffiest biscuits.
Score biscuits before baking so they separate cleanly after cooking.
Serve within 10 minutes of baking for best texture; reheat gently if needed.
Good to Know
Cool to room temperature, then wrap in foil or place in an airtight container for up to 2 days at room temperature.
Prepare dry ingredients in a bowl the night before. Mix dough and bake fresh the morning of serving.
Serve warm, split horizontally if desired, with butter, jam, honey, sausage gravy, or alongside soups and stews.
Common Mistakes
Overmix dough to avoid tough, dense biscuits.
Use cold buttermilk to avoid activating baking powder before baking.
Bake in a preheated oven to ensure proper rise and browning.
Substitutions
Dairy-Free Swaps
General Alternatives
FAQ
Can I use a different pan size?
Use an 8x8-inch dish as specified for correct baking time and texture. Larger pans may require longer baking; smaller pans may cause over-browning. Adjust baking time by 2-3 minutes if needed.
What if I don't have buttermilk?
Substitute with regular milk mixed with 1 tablespoon lemon juice or vinegar per cup. Let sit 5 minutes before using to sour and activate baking powder.
Can I freeze these biscuits?
Yes, freeze cooled biscuits in an airtight container for up to 3 months. Reheat in a 350-degree oven for 10-15 minutes until warm.