This recipe was kindly shared courtesy of America’s Test Kitchen from their cookbook, When Southern Women Cook. Copyright © 2024 by America’s Test Kitchen. Photography © 2024 America’s Test Kitchen / Joe Keller.
Pat-in-the-Pan Buttermilk Biscuits
By baking the biscuits so that they touch each other in the pan, the biscuits push each other up in the oven for a higher rise. These comforting buttermilk biscuits are tender, light, and fluffy. Serve warm with butter brushed over top.
Equipment
- 8-inch square baking pan
Ingredients
- 12 Tbsp unsalted butter divided
- 4 cups cake flour 16 ounces
- 2 tsp baking powder
- 1/2 tsp baking soda
- 2 tsp table salt
- 2 cups buttermilk chilled
Instructions
- Cut 10 tablespoons butter into 1/2-inch pieces and freeze until chilled, about 15 minutes. Let 1 tablespoon butter sit at room temperature to soften. Adjust oven rack to middle position and heat oven to 450 degrees. Grease 8-inch square baking pan with remaining 1 tablespoon butter.
- Whisk flour, baking powder, baking soda, and salt together in bowl. Add chilled butter to flour mixture and smash butter between your fingertips into pea-size pieces. Gently stir in buttermilk until no dry pockets of flour remain. Using rubber spatula, transfer dough to prepared pan.
- Lightly sprinkle extra flour evenly over dough to prevent sticking. Using your floured hands, pat dough into even layer and into corners of pan. Using bench scraper sprayed with vegetable oil spray, cut dough into 9 equal squares (2 cuts by 2 cuts), but do not separate. Bake until golden brown on top, about 30 minutes.
- Let biscuits cool in pan for 5 minutes. Using thin metal spatula, slide biscuits onto wire rack. Brush tops with softened butter. Let cool for 10 minutes. Pull biscuits apart at cuts and serve warm.
Nutrition
Calories: 349kcalCarbohydrates: 39gProtein: 8gFat: 18gSaturated Fat: 11gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 1gCholesterol: 46mgSodium: 731mgPotassium: 127mgFiber: 1gSugar: 3gVitamin A: 555IUCalcium: 126mgIron: 1mg
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About the Author
Kate Feinberg