No need to roll out your biscuit dough. Everything goes into one pan and out comes delicious fluffy biscuits. These buttermilk pan biscuits are easy to make without all the work of regular biscuits.
Perfect for breakfast or dinner.
Easy buttermilk biscuits
Homemade 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.
These are the most amazing biscuits. And they aren't rolled out or made into a drop biscuit. Nope, they are baked in a large baking dish and then sliced up like a cake. They are absolutely delicious!
These pan biscuits are easy to whip together by hand and then the batter is dumped into a baking dish. It really couldn't be any easier!
I use these easy homemade biscuits when making biscuits and gravy and they can be served fresh out of the oven or at room temperature. We also like to eat these biscuits with homemade honey butter!
Buttermilk is a main ingredient, but sometimes you might not have it on hand. Read how to make homemade buttermilk for an easy-to-make substitute.
Ingredients for homemade biscuits
- Buttermilk
- Butter - I use salted butter
- Flour
- Egg
- Baking powder and baking soda
Making pan 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 in a preheated 325°F oven for 35-40 minutes
Recipe tips
- Don't overwork the dough. Stir just until everything is mixed together.
- Make certain oven is fully preheated
- Biscuits are done when they are golden brown and 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.
- Allow cooked biscuits to cool for 5-10 minutes and then slice into portions and serve
Recipe Faqs
These biscuits are best eaten within 2-3 days. Store unused biscuits at room temperature in an airtight container.
More favorite biscuits
- Ham and Cheese Biscuits
- Cheddar Chive Biscuits
- Pizza Biscuits
- Pepper Jack Drop Biscuits
- Flaky Buttermilk Biscuits
If you make this recipe, I’d love to hear about it! Leave a comment below and snap a picture and tag me on Instagram @beyondthechickencoop
Check out all my baking recipes!
Buttermilk Pan Biscuits
Equipment
- Measuring Cups
- Measuring Spoons
- Whisk
- Glass Baking Dish 7x11
Ingredients
- 3 ½ cups flour
- 1 tablespoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- 2 ⅓ cups buttermilk
- 1 egg (lightly beaten)
- ¼ cup butter (melted)
Instructions
- Preheat oven to 325° F
- Mix flour, baking powder, baking soda and salt together3 ½ cups flour, 1 tablespoon baking powder, 1 teaspoon baking soda, 1 teaspoon salt
- In another bowl mix buttermilk, egg, and butter2 ⅓ cups buttermilk, 1 egg, ¼ cup butter
- Mix liquid ingredients in with dry ingredients
- Lightly grease a 2 quart baking dish (11x7 inch pan)
- Bake in a preheated 325° F oven for 35-40 minutes
Notes
- Don't overwork the dough. Stir just until everything is mixed together.
- Make certain oven is fully preheated
- Biscuits are done when they are golden brown and 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.
- Allow cooked biscuits to cool for 5-10 minutes and then slice into portions and serve
Nutritional Disclaimer:
Nutritional information is provided as a courtesy and should only be construed as an estimate rather than a guarantee. To obtain the most precise nutritional information in a provided recipe, you should calculate the nutritional information with the exact ingredients you are using when preparing the recipe using your preferred nutrition calculator.
Nutrition
This recipe was originally posted in February of 2016. The images and recipe have been updated.
Recipe adapted from Two Peas and Their Pod.
Jodi says
I used a 9x13 foil pan because I was taking it to a gathering but i baked for 45 minutes.i received the most compliments ever. I'll make these again. So easy!!
Kathy says
Hi Jodi,
Thanks so much! So glad everyone loved them!
Kathy 🙂
AbbyT says
Very very good, great for a crowd. The suggested pan size made for VERY thick ‘biscuits’ and took twice the cooking time at suggested temp. We upped it to 350 and added another 20 min. at least. Next time will put in 9x13 and cook at 350. Definitely easier than cutting out circles when serving many people! Perfect with strawberry preserves. 🙂
Kathy says
Thank you!
Nan says
15x21 sheet pan recipe?
Kathy says
Hi Nan,
I haven't baked these on a sheet pan, but instead they are baked in a baking dish or casserole dish. I use an 7x11" baking dish. I'm afraid I don't have a recipe for biscuits using a sheet pan of that size.
Kathy
Katie Sample says
Making ahead for tomorrow! Can I keep the dough in the fridge for 1 day or bake off today and warm up tomorrow?
Kathy says
Hi Katie,
You don't want to mix everything together unless you're ready to bake. Your option of baking today and warming up tomorrow works. You could also combine all the dry ingredients together and then in a separate bowl, combine all the wet ingredients together and store in the refrigerator. In the morning, just mix everything together. I'd also add the melted butter in the morning or else will will solidify.
Hope that works!
Enjoy,
Kathy 🙂
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! 🙂