Step-by-Step Instructions
Follow these steps to achieve the perfect bake every time. The key is to handle the dough as little as possible to keep the biscuits light.
1. Preheat and Prep Start by preheating your oven to 450°F (232°C). While the oven is heating, place your stick of butter in an 8×8-inch or 9×9-inch baking pan. Put the pan in the oven for a few minutes until the butter is completely melted and bubbly.
2. Mix the Dough In a large mixing bowl, combine the self-rising flour and the granulated sugar. Pour in the buttermilk and stir with a spatula until a very wet, shaggy dough forms. Do not overmix; stop as soon as the flour is incorporated. The dough will be much wetter than traditional biscuit dough.
3. The Butter Swim Remove the hot pan from the oven. Carefully pour the dough directly into the center of the melted butter. Use a spatula to gently spread the dough toward the edges of the pan until it is relatively even. It will look like it is drowning in butter—this is exactly what you want.
4. Score and Bake Before putting them in the oven, use a knife or a bench scraper to “score” the dough into 9 squares. You don’t need to cut all the way through, but this helps the butter seep into the center and makes them easier to cut later. Bake for 20 to 25 minutes or until the tops are a deep golden brown.
Pro Tips for the Best Results
While this recipe is nearly impossible to mess up, these small adjustments can elevate the final product.
Don’t Substitute the Fat While you might be tempted to use margarine, real butter is essential for both the flavor and the way the edges crisp up. The high milk solid content in butter creates that signature “fried” bottom crust that makes these biscuits famous.
Room Temperature Buttermilk If you have the time, let your buttermilk sit out for 15 minutes before mixing. Cold buttermilk can cause the melted butter to seize up slightly when they meet in the pan, though they will still bake up beautifully regardless.
Storage and Reheating If you happen to have leftovers, store them in an airtight container at room temperature for up to two days. To regain that “just out of the oven” crunch, reheat them in a toaster oven or oven at 350°F for 5 minutes rather than using the microwave.
