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A golden, fluffy buttermilk pan biscuit sits on a white plate with a ridged edge. In the background, a cast iron pan with more biscuits and a white kitchen towel are visible.

Pan Biscuit Recipe

These buttermilk pan biscuits are soft, fluffy, and baked together in one dish for perfectly golden buttery edges and tender centers. If you’ve been wondering how to make biscuits in a pan without rolling or cutting dough, this easy method keeps things simple while delivering classic homemade flavor. They’re perfect for breakfast, brunch, or serving alongside your favorite comfort-food meals.

Course Breakfast
Cuisine American
Keyword Buttermilk pan biscuits, How to Make Biscuits in a Pan, Pan biscuits
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings 12
Author momma lew

Ingredients

  • 4 cups all-purpose flour
  • 4 teaspoons baking powder
  • 1 ¼ teaspoons kosher salt
  • 1 teaspoon baking soda
  • ¾ cup unsalted butter frozen
  • 1 ¾ cups buttermilk

Instructions

  1. Preheat oven to 450 degrees F.
  2. Place your cast iron skillet in the oven to preheat.
  3. In a large bowl, whisk together flour, baking powder, salt and baking soda.
  4. Add the cold, cubed butter to the dry mixture. Use a pastry blender or your fingers to blend until the mixture resembles coarse crumbs.
  5. Pour in the cold buttermilk and stir until the dough just comes together. Be careful not to overmix.
  6. Transfer dough to a lightly floured work surface and use a rolling pin to roll out to about 1/2" thick.
  7. Use a biscuit cutter to cut out round biscuits.
  8. Carefully remove the preheated cast iron skillet from the oven and brush it with melted butter.
  9. Place the biscuits in the skillet, making sure they're touching slightly.
  10. Brush the tops with melted butter.
  11. Bake for 12-15 minutes or until golden brown.

Recipe Notes

To store leftover biscuits, keep them in an airtight container at room temperature for 1-2 days, or refrigerate for up to a week. For longer storage, wrap individually and freeze for up to 3 months, then reheat before serving.