BUTTERMILK BISCUITS BAKED IN A PAN
Pan biscuits baked in a baking dish
Provided by Kathy
Categories Bread
Time 50m
Number Of Ingredients 7
Steps:
- Preheat oven to 325° F
- Mix flour, baking powder, baking soda and salt together
- In another bowl mix buttermilk, egg, and 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
Nutrition Facts : Calories 202 kcal, Carbohydrate 31 g, Protein 6 g, Fat 6 g, SaturatedFat 3 g, Cholesterol 29 mg, Sodium 375 mg, Fiber 1 g, Sugar 2 g, ServingSize 1 slice, TransFat 1 g, UnsaturatedFat 3 g
EASY PAN BUTTER BISCUITS RECIPE
If I can promise you anything it's that these pan butter biscuits are out of this world amazing!
Provided by Camille Beckstrand
Categories Side Dish
Time 30m
Number Of Ingredients 6
Steps:
- Preheat oven to 450 degrees.
- Slice the butter into a couple of thin slices and spread in the bottom of an 8x8" baking dish.
- Place the butter in the baking dish into the oven while it preheats to allow the butter to melt.
- In a mixing bowl, mix together flour, baking powder, sugar, and salt.
- Carefully pour in the buttermilk, mixing until the flour mixture is just moistened (be careful not to overmix!).
- Remove melted butter pan from the oven.
- Place the dough in the melted butter pan and spread it evenly in the pan with your fingers. As you spread the dough out to the corners, the butter will start to surround the dough and flow on top of the dough (which is what you want!).
- Cut the dough into 9 equal squares (you don't have to do this step, but it makes it easier to pull apart later and allows the butter to soak into all the edges of each piece).
- Bake for 20-25 minutes (start checking at 20 minutes) or until the biscuits are golden brown.
- Serve hot with honey butter or your favorite toppings.
Nutrition Facts : Calories 257 kcal, Carbohydrate 32 g, Protein 5 g, Fat 12 g, SaturatedFat 7 g, TransFat 1 g, Cholesterol 32 mg, Sodium 651 mg, Fiber 1 g, Sugar 5 g, UnsaturatedFat 4 g, ServingSize 1 serving
SMALL-BATCH BUTTERMILK BISCUITS
Here's a recipe for when you want towering, fluffy biscuits, but don't want a large batch. You can use pretty much any ovenproof dish - a baking sheet, a square or round cake pan, or even a skillet - but be sure to butter the pan beforehand. If you like things a little less seasoned, reduce the salt to 1/2 teaspoon, and if you use salted butter in the dough, reduce the salt to 1/4 teaspoon. Fun tip: Bake these beauties in the toaster oven by following the same temperature and timing guidance as you would when baking in a standard oven. Serve them warm.
Provided by Erin Jeanne McDowell
Categories quick breads, side dish
Time 45m
Yield 4 biscuits
Number Of Ingredients 6
Steps:
- In a medium bowl, whisk the flour, baking powder and salt to combine. Add the cold cubed butter, and toss until each cube is well coated with flour. Using your hands or a pastry cutter, cut the butter into the flour until the mixture resembles a coarse meal.
- Make a well in the center of the bowl, and pour in the buttermilk. Use your hands or a silicone spatula to mix the ingredients together until they form a homogenous dough. (It will look quite shaggy.) If the dough is not coming together, add more buttermilk by tablespoons.
- Wrap the dough in plastic wrap and refrigerate for 30 minutes. Toward the end of chilling, heat the oven to 400 degrees.
- Butter a 9-inch square baking pan, a 9-inch round cake pan, an oven-safe skillet or a baking sheet.
- On a lightly floured surface and using floured hands, pat the dough into a rectangle 1/2-inch thick. Fold the dough in quarters. Using floured hands, pat the dough out again to a square about 1 1/4-inch thick.
- Cut the square of biscuit dough into four even pieces. Transfer the biscuits to the prepared pan in a cluster, with about 1/2 inch of space between each biscuit.
- In a small bowl, whisk the egg with 1 tablespoon water. Brush the egg wash over the surface of the biscuits, and bake until deeply golden brown on top, 25 to 30 minutes. Cool at least 10 minutes before carefully separating and serving.
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