Homemade Buttermilk Biscuits baked in a pan… a short-cut method to making light and flaky biscuits
I have to admit a little secret….when it comes to biscuits, I am lazy. No really, I am! I love making homemade biscuits, but I just don’t like to take the time to roll out the dough and cut out the biscuits.
I often make drop biscuits, 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!
I finally figured out my problem. I was trying to use the same recipe for cut biscuits as I was for pan biscuits. I was adding cold butter, baking at a high temperature… it just didn’t work.
I finally 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. These quick biscuits are perfect for breakfast or for dinner!
- 3 1/2 cups flour
- 1 tablespoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- 2 1/4 cups buttermilk
- 1 whole egg lightly beaten
- 1/4 cup butter melted
- Mix together flour, baking powder, baking soda and salt.
- 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
Recipe adapted from Two Peas and Their Pod
Other recipes you might want to try…