Pat in the Pan Buttermilk Buttered Biscuits

Pat In The Pan Buttermilk Buttered Biscuits

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Cindy Smith Bryson


These are the quickest biscuits you will ever make! Your dough will be ready to pour by the time your oven is preheated. This is not your perfect look biscuits but then again you have no kneading, rolling or cutting out to do either.
Crispy on the top and sides and soft inside. Did I mention that they are baked with butter?!?

No time for pics but you get the idea.

My sister likes the 1 tbls of sugar as it almost makes then taste cake like. I prefer to leave out so you get that tangy, buttermilk biscuit taste.


☆☆☆☆☆ 0 votes

5 Min
20 Min


  • 1/2 c
    butter, salted
  • 2 1/2 c
    ap flour, sifted
  • 1 Tbsp
    sugar, granulated (or leave out)
  • 1 Tbsp
    baking powder
  • 1 1/2 tsp
  • 1 1/2 c

How to Make Pat in the Pan Buttermilk Buttered Biscuits


  1. Preheat oven to 450.
  2. Melt the stick of butter in an 8x8 or 9x9 baking pan.
  3. In a medium bowl, sift together the flour, sugar, baking powder, and salt.
  4. Pour in buttermilk and mix lightly until a loose dough forms. The batter will be sticky.
  5. Pour biscuit dough on top of melted butter in baking dish.
  6. Using fingers or back of spoon, push dough unto corners and pat out dough until level. Dough will not be smooth and not to worry if some melted butter runs onto top of dough.
  7. Score dough with a knife into 9 squares. This will help with cutting once done.
  8. Bake 20 minutes for 9x9 or 25 minutes for 8x8. Rotate dish once during baking.
    *As ovens vary: your biscuits will be done when golden brown on top and spring back to touch.
  9. Allow to cool prior to cutting into 9 squares. Top with more butter!

Printable Recipe Card

About Pat in the Pan Buttermilk Buttered Biscuits

Course/Dish: Biscuits
Main Ingredient: Bread
Regional Style: American
Other Tag: Quick & Easy

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