Pat-in-the-Pan Buttermilk Biscuits

Pat-in-the-Pan Buttermilk Biscuits: Simple, Fluffy, and Irresistible

There’s nothing quite like the warm, comforting aroma of freshly baked biscuits filling the kitchen. And when it comes to biscuits, Pat-in-the-Pan Buttermilk Biscuits are a true crowd-pleaser. With their tender, flaky texture and the rich tang of buttermilk, these biscuits are the perfect addition to any meal, whether it’s breakfast, lunch, or dinner. Best of all, they’re incredibly easy to make, requiring no rolling, cutting, or shaping—just pat them into the pan and bake.

If you’ve ever wanted to bake homemade biscuits but found the process intimidating or too time-consuming, this recipe is for you. In just a few simple steps, you can enjoy homemade biscuits that are light, buttery, and perfect for slathering with jam, butter, or gravy. Let’s dive into how to make these mouthwatering, Pat-in-the-Pan Buttermilk Biscuits.

Ingredients:

To make these delicious, no-fuss biscuits, you’ll need the following ingredients:

• 2 cups all-purpose flour – The base of the biscuits.
• 1 tablespoon baking powder – This is the key to making the biscuits rise and become fluffy.
• 1/2 teaspoon baking soda – Works with the buttermilk to help the biscuits rise and stay light.
• 1 teaspoon salt – To bring out the flavor.
• 6 tablespoons cold unsalted butter – The butter is cut into the flour to create a flaky texture.
• 3/4 cup buttermilk – Buttermilk gives the biscuits their signature tang and softness.
• 1 tablespoon honey or sugar (optional) – For a slight sweetness, if desired.

Directions:

Step 1: Preheat the Oven

Preheat your oven to 450°F (230°C). This high temperature helps the biscuits bake quickly and get that golden, crispy top while staying tender on the inside.

Step 2: Prepare the Dry Ingredients

In a large mixing bowl, whisk together the flour, baking powder, baking soda, and salt. The baking powder and soda are crucial for achieving light, fluffy biscuits, so make sure they’re evenly distributed throughout the flour.

Step 3: Cut in the Butter

Cut the cold butter into small cubes and add it to the dry ingredients. Using a pastry cutter, two forks, or your hands, work the butter into the flour until the mixture resembles coarse crumbs with pea-sized bits of butter. The little chunks of butter are what create the tender, flaky layers in the biscuits, so don’t overwork the dough.

Step 4: Add the Buttermilk

Pour the buttermilk (and honey or sugar, if using) into the bowl with the flour and butter mixture. Stir gently with a spoon or spatula until the dough just comes together. It’s important not to overmix the dough—just stir until the ingredients are combined and there’s no more dry flour. The dough should be slightly sticky, which is perfectly fine.

Step 5: Pat the Dough into the Pan

Instead of rolling out the dough, as you would with traditional biscuits, simply turn it out onto a lightly floured surface (or keep it in the bowl) and gently pat it down to about 1-inch thickness. Once the dough is patted out, transfer it to a greased 9-inch round cake pan or an 8×8 square pan. Press the dough evenly into the pan, creating a smooth, even layer.

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