Homemade Buttermilk Biscuits baked in a pan - a shortcut method to making light and flaky biscuits. No need to roll out your dough. Everything goes into one pan and out comes delicious fluffy 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!
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
Ingredients
- 3 ½ cups flour
- 1 tablespoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- 2 ¼ cups buttermilk
- 1 egg (lightly beaten)
- ¼ cup butter (melted)
Instructions
- Mix flour, baking powder, baking soda and salt together
- In another bowl mix buttermilk, egg, and butter
- Mix liquid ingredients in with dry ingredients
- Lightly grease a 2 quart baking dish (mine is about 10" x 6")
- Bake in a preheated 325 degree oven for 35-40 minutes
Nutrition
This recipe was originally posted in February of 2016. The text has been updated.
Christi says
I’m cooking for a large camp this summer and this looks like an ideal way to make biscuits for 150. Two questions: 1) should I change the baking time if using a convection oven? 2) what changes would you recommend to the recipe if I make it in batches of 4x the recipe in one pan?
Kathy says
Oh boy! 150 people!!! I'm afraid I don't have experience with a convection oven so I'm afraid I can't offer advice there. If making the recipe 4x, I'd reduce the total amount of baking powder by 1 teaspoon - so altogether add 3 tablespoons plus 2 teaspoons instead of 4 tablespoons.
If you are baking in one very large pan, watch the center to make certain it bakes through.
Good luck and let me know how everything turns out!
Kathy 🙂
JLA says
Being a Southern born and raised woman who cherishes Buttermilk Biscuits, I love this recipe! It is wonderful!
I bake them, (eat one while warm), let them cool a bit, cut them and freeze serving portions for my husband and me!
When we are in the mood for breakfast for dinner - biscuits are ready and waiting. Thaw and reheat wrapped in foil!
Also, quick and easy when the kids come home and I need a whole pan!
Kathy says
So glad these met your Southern approval! That's quite a compliment!!!
I love how you've frozen the extras for quick use when you need them. Great idea! Thanks for the tips 🙂
Theresa says
In the ove now! One question, my dough was on the wet side. Is that how this dough is supposed to be?
Kathy says
Hi Theresa,
This dough is wet and sticky. Let me know how yours turned out!
Kathy 🙂
Theresa says
Hi Kathy,
Turned out great! My whole family loved them. I did sub some of the buttermilk with milk. This is my new go to biscuit recipe!! So easy and so good!!!
Kathy says
I'm so glad everyone loved the biscuits! 🙂
Nona says
Are these good the next day? I want to make them the night before an event. Too lazy to get up early to do it. What do you think?
Kathy says
Hi Nona,
There's nothing wrong with wanting to sleep in! These biscuits are fine made the night before you want to use them!
Happy Baking!
Kathy
Valentina says
These biscuits look incredible. Such a perfect looking texture, and with that drizzle of honey -- oh my!
Mary Ann | The Beach House Kitchen says
I need this easy biscuit recipe for my summer entertaining Kathy! What a great idea to make in a pan. They look fabulous!
Kathy says
They are really simple and turn out perfectly every time!
Alexandra @ It's Not Complicated Recipes says
Such a fabulous idea! Saves time and they look delicious 🙂
Kathy says
Thanks! 🙂