Description
These biscuits are pure comfort: golden, flaky, buttery, and ridiculously easy. The trick? They literally swim in melted butter before baking, creating a crisp exterior and a cloud-soft, tender interior. Perfect with soups, chili, brunch, or just a slab of butter on top.
Ingredients
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2 ½ cups all-purpose flour (or 2 cups AP + ½ cup whole wheat pastry flour)
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1 tbsp baking powder (fresh!)
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1 tbsp granulated sugar
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1 tsp salt
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1 ¾ cups cold buttermilk (or milk + 1 tbsp vinegar/lemon juice)
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½ cup (1 stick) unsalted butter, melted
Optional Twists:
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Herbs & Garlic: 1 tsp garlic powder + 2 tbsp fresh chopped herbs
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Cheesy Pull-Apart: Fold in 1 cup shredded cheddar + sprinkle ¼ cup on top
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Everything Bagel: Sprinkle seasoning on top before scoring
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Sweet Cinnamon Swirl: ¼ cup sugar + 1 tbsp cinnamon, lightly swirled on top
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Dairy-Free: Plant milk + vinegar “buttermilk” and vegan butter
Instructions
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Preheat Oven: 450°F (232°C). Use an 8×8-inch pan.
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Mix Dry Ingredients: Whisk flour, baking powder, sugar, and salt until evenly combined.
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Add Buttermilk: Pour cold buttermilk into the center and stir gently just until combined. The batter should be wet and shaggy—some streaks of flour are fine.
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Prepare Butter Pool: Pour melted butter into the pan, swirling to coat evenly.
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Spoon & Spread: Drop 9 dollops of dough into the butter. Using a spoon or spatula, gently spread to the pan edges. Some butter pooling at the edges is perfect!
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Score the Dough: Lightly mark the dough into 9 squares without cutting all the way through.
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Bake: 20–25 minutes, until tops are deep golden brown and edges pull slightly from the pan.
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Rest: Let biscuits sit 5–10 minutes to reabsorb butter and firm up.
Notes
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Dense biscuits: Check baking powder freshness, don’t over-mix, ensure oven is preheated.
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Bottom too greasy: Rest for 5–10 minutes; excess butter is normal.
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Make-ahead: Mix dry ingredients the night before, add buttermilk and bake immediately for best rise.
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Pan size: 8×8 is ideal; smaller = thicker, larger = thinner.