Making biscuits usually involves cutting chilled butter into flour and racing against time before the dough warms up. This recipe throws all the rules out the window for the easiest biscuits you’ll ever make! A simple buttermilk dough gets mixed together and spread directly into a baking pan — no rolling pin, refrigeration or biscuit cutter needed. The trick is pouring in a stick of melted butter that submerges the dough (hence the name!) and seeps in as the biscuits bake for tender, flaky perfection. While the biscuits are still hot, a drizzle of honey and sprinkle of flaky salt add just the right sweet and salty accents. Served warm with butter and jam, they’re absolute heaven.
| Level: | Easy |
| Total: | 45 min |
| Active: | 10 min |
| Yield: | 9 servings |
Ingredients
- 2 1/2 cups all-purpose flour
- 1 tablespoon sugar
- 4 teaspoons baking powder
- 2 teaspoons kosher salt
- 2 cups buttermilk
- 1 stick (8 tablespoons) unsalted butter, melted, plus more for serving
- 2 tablespoons honey
- Flaky sea salt, for serving
- Jam, for serving
Instructions
- Preheat the oven to 450 degrees F.
- Combine the flour, sugar, baking powder and kosher salt in a large bowl and whisk together. Pour in the buttermilk and use a wooden spoon to stir into a thick dough without overworking it — some dry spots are ok.
- Pour the butter into an 8-by-8-inch baking pan. Scrape the dough into the pan and spread to the edges. Use a butter knife to slice the dough into 9 equal squares. Bake for 22 to 25 minutes until golden brown on top and a toothpick inserted in the center comes out clean.
- Remove from the oven and drizzle the honey over the top. Sprinkle with sea salt and let cool in the pan for at least 10 minutes before slicing and serving with butter and jam.
Nutrition Facts
| Serving Size | 1 of 9 servings |
| Calories | 262 |
| Total Fat | 11 g |
| Saturated Fat | 7 g |
| Carbohydrates | 36 g |
| Dietary Fiber | 1 g |
| Sugar | 8 g |
| Protein | 6 g |
| Cholesterol | 29 mg |
| Sodium | 267 mg |
Reviews
Made these this morning while I was half awake. They turned out pretty good. I’m an experienced pastry chef and have made a recipe like this before so I’m not sure if that helped with some of the issues others had. Whenever you preheat the oven, measure out the buttermilk. Room temperature liquids are best. Whisk the dry ingredients well and fold with the wood spoon instead of stirring once wet, not to overmix. Left in for just 20 minutes with a professional gas oven. Outside was perfectly crisp and inside was on the dense side but still fluffy. Next time will add blueberries and top with a blueberry reduction and see how it works on the sweeter side. It could easily be flavored with garlic powder and some finely shredded cheese and green onions for a nice savory biscuit as well.
I can taste too much of the baking powder. The biscuit is very doughy, Even after baking the maximum amount of time. I’ll stick with my regular buttermilk biscuit recipe that I got from my southern girlfriend.
I made these biscuits and was a little disappointed with the flavor. They were very easy to make, rose to a good height, and I baked them at 425 degrees because I use an electric oven. They looked just like the photo. The texture and density was fine. The flavor was flat, which I didn’t expect and my family agreed. I used 1t salt because I only had salted butter, Land O’Lakes, not the cheap stuff, lol. I am going to bake them again with the full 2 teaspoons of salt and maybe 1/4 melted butter in the biscuits before placing into the buttered pan. Probably some minor tweaking on the flavor and they’ll be great. If serving with gravy or a stew they would be fine as they are.
Very good recipe. I always look at the reviews before I commit to a new recipe. I’m glad I did it! I went the full time on baking. They turned out fluffy, yet slightly dense which I actually like. They felt like a sturdy biscuit. I made them sweet as the recipe mentioned but I’m going to try the recipe with sausage gravy and biscuits next. Very filling. I would highly recommend this recipe.
I took a picture but I can’t seem to attach it.
I took a picture but I can’t seem to attach it.
Made this exactly as directed and it came out great! Crunchy butter-y outside and fluffy inside – delicious!
I made this recipe today and it was ok. I followed the recipe exactly but still had to add 5 minutes because they were still doughy. They tasted good and they were easy to make but the edges were so crispy from the butter that I couldn’t slice through the biscuit. They were very dense not fluffy. Not the normal biscuit.
Does the buttermilk need to be at room temperature?
Can you use Self Rising Flour instead of All Purpose?
Can you use regular milk instead of butter milk
Loved this easy recipe. Biscuits turned out great and my husband enjoyed.