Melted Butter Biscuits – no need to cut in butter for this biscuit recipe. And they yield tender fluffy biscuits that are absolutely mouthwatering!
We love homemade biscuits around these parts, especially during soup season. My only complaint about making biscuits is cutting in the butter.
Of course you want it cold for best results. So you have to haul out the food processor. I’ve even tried grating frozen butter for one of my biscuit recipes. But this recipe eliminates that step completely!
The secret is that you melt your butter, cool it slightly, then stir it into a cup of cold buttermilk. As it mixes with the cold liquid, it hardens into little clumps.
When you stir that mixture into the dry ingredients, you get little clumps of butter, just like you would if you had cut the butter into the flour. Is that genius or what?
The first time I made these, I was a little skeptical that it would work. I was pleasantly surprised. The biscuits turn out soft, fluffy, and buttery!
My parents were visiting the first time I made them, and my mom commented on how tender they were. When she found out they were made with melted butter, she promptly asked for the recipe.
My family loves these so much we have actually had them three times this month. Last Sunday my twelve year old son actually whipped up a batch to go with our corn chowder. That’s how fool-proof they are!
The dough is actually on the sticky side, so you have two options. You can just spoon the dough onto cookie sheets for drop biscuits, or you can pat it onto a generously floured counter and cut them with a knife.
I prefer the pat and cut method. We just cut them into squares with a sharp knife. Much easier than using a biscuit cutter!
How to make Melted Butter Biscuits
- baking powder
- baking soda
Melt butter, then set aside for at least 5 minutes to cool. Meanwhile, whisk together the flour, baking powder, baking soda, sugar, and salt in a large mixing bowl. Measure buttermilk into a 2 cup liquid measuring cup. Stir in the melted and cooled butter. Lumps of butter should form. Pour the buttermilk mixture into the dry ingredients and stir gently till just moistened.
Generously flour the counter and pat the dough out till it is about an inch thick. Cut into squares with a knife, and place on cookie sheets. Bake at 475° for about 12 minutes or till lightly browned. Serve warm.
Recipe inspired by Cook’s Illustrated.
Other scones and biscuits to try:
- Copycat Red Lobster Biscuits
- Lemon Blueberry Scones
- Pumpkin Scones
- Light and Fluffy Freezer Biscuits
- Sour Cream Biscuits
- Eggnog Scones
- Glazed Cinnamon Biscuits
- Bacon Cheese Biscuits
- Cinnamon Swirl Biscuits
- Oatmeal Scones
MORE QUICK BREADS:
SUPER EASY MELTED BUTTER BISCUITS
- 1/2 cup butter, melted
- 2 cups flour
- 2 tsp baking powder
- 1/2 tsp baking soda
- 1 tsp sugar
- 1/2 tsp salt
- 1 cup cold buttermilk
- Melt butter, then set aside for at least 5 minutes to cool. Meanwhile, whisk together the flour, baking powder, baking soda, sugar, and salt in a large mixing bowl.
- Measure buttermilk into a 2 cup liquid measuring cup. Stir in the melted and cooled butter. Lumps of butter should form. Pour the buttermilk mixture into the dry ingredients and stir gently till just moistened.
- At this point, you have two choices. For drop biscuits, just place scoops of dough on a lightly greased cookie sheet.
- For traditional biscuits, generously flour the counter and pat the dough out till it is about an inch thick. Cut into squares with a knife, and place on cookie sheets.
- Bake at 475° for about 12 minutes or till lightly browned. Serve warm.
If desired, you can brush the biscuits with melted butter when they come out of the oven.
Amount Per Serving: Calories: 154Total Fat: 8gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 21mgSodium: 331mgCarbohydrates: 17gFiber: 1gSugar: 1gProtein: 3g