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**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.
**Step 6: Bake the Biscuits**
Place the pan in the preheated oven and bake for **12-15 minutes**, or until the biscuits are golden brown on top. If you like a slightly crispier top, you can bake them for a few minutes longer, but be careful not to overbake them.
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