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
Ingredients:
- butter
- flour
- baking powder
- baking soda
- sugar
- salt
- 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.
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
Melted Butter Biscuits
Ingredients
- ½ cup butter melted
- 2 cups flour
- 2 tsp baking powder
- ½ tsp baking soda
- 1 tsp sugar
- ½ tsp salt
- 1 cup cold buttermilk
Instructions
- 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.
Notes
Nutrition
WANT TO SAVE THIS RECIPE?
Just enter your email and get it sent right to your inbox! Plus you’ll get new recipes from me every week!
Worked well, light and fluffy, delish!
Thanks Maria – so glad you loved them!
Kara, I’ve been baking biscuits since I was about 10 years old with my mom and granny, both raised in Tennessee. Your melted butter biscuit recipe goes completely against the grain (see what I did there) of nearly every recipe that shows up in a search! It absolutely stands the test of fluffy goodness and my family doesn’t want me to make them any other way now! Kudos Kiddo!
I was so skeptical the first time I made them, and it’s crazy that it works, but it really does. So glad your family loved them, they are so much easier!
I have never been able to get biscuits right, this recipe is wonderful,i can actually make great biscuits now and everyone loves them. Thank you! I am so glad i found this site.
Yay, I am so happy to hear that Lori Ann! I love it when an easier method turns out just as tasty. 🙂
I’ve been experimenting with biscuit recipes for years! This is the best one yet! Melting the butter and mixing with the buttermilk is genius! This is a fantastic recipe and I think my search is over!
Yay, happy to hear that Tony! I couldn’t believe how great they turned out the first time I made them, and they are so much easier than other recipes. 🙂
This recipe for buttermilk biscuits had been my go-to for a while. I also will add a little more sugar and cinnamon then use them for strawberry shortcakes.
That is a great idea! I bet your strawberry shortcake will be delicious. I’ve never thought to add a bit of cinnamon – genius!
Well I just tasted them and they were good, but next time I will do it with regular flour and baking soda and baking powder and salt, and I won’t add as much flour as did. They came out a little flat , probly because I used self rising flour. But they tasted really good!! And I can’t wait to make them again following the directions more closely.
Biscuits use more baking powder than what is in self rising flour, so they will definitely be more fluffy as directed. Glad they still tasted good! 🙂
I just made these they are in the oven cooking right now. I made a few changes. I used self rising flour, so no need for baking powder and baking soda and salt. I I didn’t add sugar either, also added a little more flour to make the dough rollable, and I cut the biscuits with my biscuit cutter that i made out of a can. I have been wanting homemade buttermilk biscuits for a long time. Haven’t had them since I moved away from Florida. I’ll let you know how they taste when I take them out of the oven.
Best biscuits I’ve ever made – they are tender on the inside, but not overly dry like a lot of recipes I’ve used. I baked in a glass pan and had to up the cooking time to 18 minutes. I also subbed soy milk and 1tbs of vinegar for the buttermilk because I don’t keep that on hand. This recipe is a keeper, so much easier than rubbing in butter. Perfect Sunday breakfast! Thank you!
So happy to hear that they were such a hit! Thanks for sharing your buttermilk substitution, I’m sure other readers will find it helpful! 🙂
Baking them now. Loved my first attempt at this recipe and really enjoyed them. Using the cut method and it is already doing it’s magic with anticipation. Thank you and blessings for happy days ahead.
So glad you like them, and I appreciate the kind words! 🙂
I was looking for a biscuit recipe that used both buttermilk and melted butter. This recipe has both. I made half the recipe as written (I did the extra flour/cut method) and added some sugar and fresh blueberries to the other half. Both were delicious.
So glad to hear that you liked them. It’s a genius idea to add sugar and berries to half so you can have some savory and some sweet!
Hi Kara! So glad you are feeling better!!! Love this recipe! Take care of yourself.
Welcome back Kara! Glad you feel better. Thank you for posting the biscuit recipe. Finally, a biscuit recipe I think I can actually do!