Baking/ Bread/ Breakfast/ Recipe

Buttermilk Biscuits Baked in a Pan

June 8, 2019 (Last Updated: June 9, 2019)

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

This recipe was originally posted in February of 2016.

Freshly baked Buttermilk biscuits cut into squares and resting on a baking rack.

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! 

Buttermilk biscuits in a pink colored baking dish.

No sugar added

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 and 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. 

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.


Square cut biscuits topped with a pat of butter.

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. 

Don’t forget to PIN for later!  A slice buttermilk biscuit topped with a pat of butter.

If you make this recipe, Iā€™d love to hear about it! Leave a comment below or snap a picture and tag me on Instagram #beyondthechickencoop

5 from 7 votes
Light and fluffy buttermilk biscuits baked in a pan
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
  • 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
  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*
Total Fat 5g 8%
Saturated Fat 3g 15%
Cholesterol 15mg 5%
Sodium 367mg 15%
Potassium 200mg 6%
Total Carbohydrates 30g 10%
Dietary Fiber 1g 4%
Sugars 2g
Protein 5g 10%
Vitamin A 3.8%
Calcium 10.2%
Iron 9.9%
* Percent Daily Values are based on a 2000 calorie diet.


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  • Reply
    Kelly | Foodtasia
    June 9, 2019 at 8:13 am

    Kathy, this is so brilliant! I usually just make the drop biscuits because they’re easier. Who knew you could make them in a pan?! They look so tender and flaky – Yum!

    • Reply
      June 10, 2019 at 5:56 am

      These are even easier than drop biscuits!

  • Reply
    April 22, 2019 at 11:54 am

    Quick question about the Buttermilk Biscuits in a Pan, should I be careful not to over mix the batter?? Should I expect it to be somewhat lumpy??

    • Reply
      April 22, 2019 at 4:22 pm

      Hi Cynthia,
      This is a great question! The batter will be slightly lumpy and you don’t want to over mix the batter.
      Happy Baking! Kathy

  • Reply
    February 21, 2016 at 4:18 am

    What a creative way to bake up bliss! I’ve got to try this method!

    • Reply
      February 21, 2016 at 5:02 am

      You will be so happy if you try it. So easy and all the deliciousness!

  • Reply
    Meghan | Fox and Briar
    February 19, 2016 at 8:09 pm

    I just love biscuits but I am just like you! Too lazy to put the work into all the rolling and cutting. I love that these are made all in one pan!

  • Reply
    Dawn @ Girl Heart Food
    February 19, 2016 at 9:19 am

    These look delightful! Love biscuits and these look super moist and easy! Yaaay!

    • Reply
      February 19, 2016 at 5:20 pm

      Yep….very easy!

  • Reply
    February 19, 2016 at 8:02 am

    Homemade biscuits always have such a warm and homey quality to me. And I’m kind of lazy when it comes to baking them too, so this sounds great. That texture looks swoon worthy!

    • Reply
      February 19, 2016 at 5:27 pm

      Swoon worthy! That’s quite the compliment! And yes…they are that good!

  • Reply
    Rachelle @ Beer Girl Cooks
    February 18, 2016 at 7:50 pm

    You made biscuit….cake? Dang, girl! That’s amazing!

    • Reply
      February 19, 2016 at 4:52 am

      Just keeping things easy peasy!

  • Reply
    karrie @ Tasty Ever After
    February 18, 2016 at 6:39 pm

    You are just like me Kathy with not wanting sugar in biscuits. I like a little sugar in my cornbread, but never in biscuits. Also, I get lazy and make drop biscuits too. It’s nice to have this recipe and make a more regular type biscuit while still being lazy šŸ˜‰

    • Reply
      February 19, 2016 at 4:53 am

      I’m all about sweetened cornbread. Just not sweetened biscuits. So glad we agree šŸ™‚

  • Reply
    February 18, 2016 at 4:08 pm

    Ok Kathy, My boys will be happy that I have to make biscuits and gravy just to try this.

    • Reply
      February 18, 2016 at 4:21 pm

      They will be soooo happy! šŸ™‚

  • Reply
    Megan - The Emotional Baker
    February 18, 2016 at 1:32 pm

    Oh my goodness! I never would’ve thought to make biscuits in a pan. I bet these are so delicious šŸ™‚

    • Reply
      February 18, 2016 at 3:41 pm

      Yep….delicious! šŸ™‚

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