The name says it all. These biscuits cook in a bath of butter and taste absolutely divine. Based on an old Southern recipe, Ree’s version has added garlic and rosemary to up the flavor profile.
| Level: | Easy |
| Total: | 50 min |
| Active: | 15 min |
| Yield: | 9 biscuits |
Ingredients
- 3 cups self-rising flour
- 3/4 teaspoon kosher salt
- 2 1/2 cups buttermilk
- 1 cup (2 sticks) salted butter, melted
- 4 cloves garlic, minced
- 1 sprig fresh rosemary, minced
- 1 tablespoon chopped fresh chives
Instructions
- Preheat the oven to 450 degrees F.
- Mix the self-rising flour and salt in a large bowl. Slowly add the buttermilk, mixing as you go, until all the buttermilk has been added and you have a thick batter. Add the melted butter, garlic and rosemary to a 10-inch square pan. Mix to combine. Pour in the batter and spread with a spatula. Use the spatula to score the batter into 9 squares.
- Bake until golden and cooked through, 25 to 30 minutes. (Cover for the last 5 to 10 minutes if they are getting too dark.)
- Let sit for 5 minutes, then garnish with the chives and separate into nine biscuits to serve.
Nutrition Facts
| Serving Size | 1 of 9 servings |
| Calories | 358 |
| Total Fat | 22 g |
| Saturated Fat | 13 g |
| Carbohydrates | 35 g |
| Dietary Fiber | 1 g |
| Sugar | 4 g |
| Protein | 7 g |
| Cholesterol | 57 mg |
| Sodium | 759 mg |
Reviews
These are delicious! I halved the recipe and used a 7×7 pan. Nest time I will try to scoop the batter into the butter with an ice cream scoop so that the butter totally surrounds each biscuit.
These were good but not life changing. Definitely better hot out of the oven than reheated or eaten room temp. For this level of butter I would want them to be decadently perfect
I made this recipe and although I am not much of a baker, they turned out more than delicious! I am planning on making them for Thanksgiving and maybe again for Christmas. Thank you Pioneer Woman!!!
These are delicious and addictive. I am making them today for the third time since trying them a month ago. The buttermilk leaves a bit of a tang to the flavor. The garlic and butter are decadent. The butter literally bathed the biscuits as they bake. It’s a great recipe if you need a bread but don’t have a lot of time. This biscuit is going to be on repeat for me.
Did not come out as expected 🙁
Excellent biscuit hack! The crispy outside is amazing. Have made a few times and your options are endless. Thank you!
OMG. Delish. Addictive. A keeper. I’m supposed to be eating lower carb but this is worth going off the wagon for. Couldn’t be easier to make. I didn’t even ‘score’ the wet dough bc I knew it would be messy. No need. Once baked, you cut thru it as you would any other kind of bread, with a serrated knife. Cuts clean and to the size you want. YUM.
These biscuits are very good and my husband requested them for Sunday breakfast again this week. I modified the recipe to fit my taste profile. I used 1 and 1/4 quarter sticks of butter and melted it in the baking dish to save a step. I think 1 stick of butter would be enough for my version. I used 2.5 cups of flour, 2 Tblsp of baking powder, 2 Tblsp of sugar and 3/4 tsp of table salt (I did not have self rising flour) and added the buttermilk until there was a thick batter consistency. I baked my biscuits at 425 degrees because 450 was too hot the first time I made them. I also bathed the tops of the unbaked biscuits with the melted butter in the pan so they would brown more evenly on top. They definitely need to cool off before eating as they come out very hot and the butter is bubbling. This recipe can be adapted with many different ingredients to fit your liking. These have been added to the Sunday brunch rotation in our house.
These biscuits were delicious! Cut recipe in half & was perfect for one.
Do y’all think I could add cheddar cheese to these?