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.
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