Buttermilk Biscuits Baked in a Pan

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Homemade Buttermilk Biscuits baked in a pan – a shortcut method to making light and flaky biscuits.

Homemade buttermilk biscuits are perfect for breakfast, lunch or dinner! I often like to eat my biscuits plain, but they are also delicious topped with a pat of butter and a drizzle of honey. 

Easy buttermilk biscuits

I have to admit a little secret when it comes to baking biscuits, I am lazy.  No really, I am!  Making homemade biscuits is something I love, but I just don’t like to take the time to roll out the dough and cut out the biscuits. Drop biscuits are a good option and are one of my favorites, but Rod says they just aren’t the same.

One of our favorite local restaurants makes the most amazing biscuits.  And they aren’t rolled out or dropped. Nope, they are baked in a large baking dish and then sliced up like a cake.  I have been trying for quite some time to make biscuits in this manner, but I just didn’t have any success at all…..until now! 

No sugar added

My problem was finally solved.  I was trying to use the same recipe for cut biscuits as I was for pan biscuits. I was adding cold butter and baking at a high temperature. It just didn’t work.  

Then I found a recipe from Two Peas and Their Pod.   I quickly made them and they were good, but I needed to make a few changes to suit my tastes.

The original recipe had sugar.  The first time I made these I had reduced the original recipe to just one tablespoon, but it was still too sweet (and this is coming from a sweet lover!) To me, buttermilk biscuits need the tang from the buttermilk and the tang from the baking powder.  No sweetness.  I made these biscuits again with no sugar….PERFECTION!!!

These are the biscuits I use when making biscuits and gravy.  We often eat these for breakfast or for dinner and can be served fresh out of the oven or at room temperature. We also like to eat these biscuits with a homemade honey butter!

What ingredients are used in buttermilk biscuits baked in a pan?

• flour
• baking powder
• baking soda
• salt
• buttermilk
• egg
• butter

How do I make these easy biscuits?

• Mix dry ingredients together
• Mix buttermilk, egg and melted butter together
• Add buttermilk mixture to flour mixture
• Put biscuit dough in a greased baking dish
• Bake

How do I know when the biscuits are done?

• Be certain to set your timer and use the correct oven temperature
• The biscuits will be golden brown with cracks on the surface
• The biscuits will pull away slightly from the edges of the pan
• Use a toothpick in the center of the pan. There should not be any wet dough on the toothpick. A few moist crumbs are okay and means it’s done.

When I’m hungry for biscuits, two of my other favorite biscuit recipes include Ham and Cheese Biscuits and Cheddar Chive Biscuits.

I also love homemade English Muffins and Sourdough English Muffins. 

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Buttermilk Biscuits Baked in a Pan

Prep Time

10 mins

Cook Time

40 mins

Total Time

50 mins

 

Biscuits made in a baking dish and sliced up like a cake.

Course: Bread

Cuisine: American

Keyword: biscuit recipe, buttermilk biscuit recipe, buttermilk biscuits, buttermilk biscuits baked in a pan, easy biscuit recipe

Servings: 12 biscuits

Calories: 195 kcal

Author: Kathy

Ingredients

• 3 1/2 cups flour
• 1 tablespoon baking powder
• 1 teaspoon baking soda
• 1 teaspoon salt
• 2 1/4 cups buttermilk
• 1 egg lightly beaten
• 1/4 cup butter melted

Instructions

1. Mix flour, baking powder, baking soda and salt together

2. In another bowl mix buttermilk, egg, and butter

3. Mix liquid ingredients in with dry ingredients

4. Lightly grease a 2 quart baking dish (mine is about 10" x 6")
5. Bake in a preheated 325 degree oven for 35-40 minutes

Nutrition Facts

Buttermilk Biscuits Baked in a Pan

Amount Per Serving

Calories 195 Calories from Fat 45

% Daily Value*

Fat 5g8%

Saturated Fat 3g19%

Cholesterol 15mg5%

Sodium 367mg16%

Potassium 200mg6%

Carbohydrates 30g10%

Fiber 1g4%

Sugar 2g2%

Protein 5g10%

Vitamin A 190IU4%

Calcium 102mg10%

Iron 1.8mg10%

* Percent Daily Values are based on a 2000 calorie diet.

This recipe was originally posted in February of 2016. The text has been updated.