Buttermilk Pan Biscuits

Ingredients

• 2½ cups All-purpose flour
• 1½ Tbsp Sugar
• 1 Tbsp Baking powder
• 1½ tsp Fine salt
• 1¾ cups Buttermilk
• 1 stick / 8 Tbsp Unsalted butter, melted in the pan

Method

1. Heat the oven to 450°F / 230°C. Put the butter in an 8-inch or 9-inch square pan and melt it in the oven, a few minutes. Tilt the pan so the butter coats the bottom.
2. Stir the flour, sugar, baking powder, and salt in a bowl. Pour in the buttermilk and stir just until a shaggy, wet dough forms. Do not knead it smooth.
3. Scrape the dough into the buttered pan and nudge it toward the corners. Cut it into 9 squares in the pan so the biscuits pull apart after baking.
4. Bake 25–30 minutes, until the top is deep golden and the center is set. Rest 5 minutes, then lift the squares. The butter in the pan is the finish.

Nutrition

Kitchen estimate only, not lab-verified. A butter-rich biscuit. Baking powder and buttermilk both carry sodium.

Guest diet / allergy swaps

Short kitchen notes for guests. A fuller gluten-free or dairy-free ingredient list, when we have one, is in the panels below.

• Low-sodium friendly

  Keep the unsalted butter, and cut the added salt to ½ teaspoon. Baking powder still contains sodium. The biscuits will taste milder.

• Gluten-free style

  A cup-for-cup gluten-free flour blend can stand in for the wheat flour. The crumb will be more tender and may need the full bake. Check the blend and the baking powder.

• Dairy-free

  Use a thick unsweetened plant milk soured with 1 teaspoon lemon juice in place of buttermilk, and a dairy-free butter stick in the pan. The edges brown differently.