Prep Time: 15 minutes | Cook Time: 20 minutes | Total Time: 35 minutes | Servings: 9
Ingredients
- 1 stick (½ cup) butter, salted or unsalted
- 2½ cups all-purpose flour
- 4 teaspoons baking powder (or 1 tablespoon if using self-rising flour)
- 1 teaspoon salt
- 1¾ cups buttermilk
- 8" baking pan (Pyrex or oven-safe ceramic preferred for crunchy edges)
Directions
- Preheat oven to 450°F.
- Place the stick of butter in the baking pan and set it in the oven as it preheats. Let the butter melt fully and begin to brown slightly.
- While butter melts, mix flour, baking powder, salt, and buttermilk together until just combined.
- Pour dough into the hot buttered pan. Drag a knife through the dough to pull melted butter up through the top and score into 9 squares.
- Bake for 20–25 minutes until golden brown on top and crispy on the edges.
- Serve hot with Mrs. Ruth's Jams.
Tips & Notes
- Brown the butter: Let the butter melt fully and get a little golden before adding the dough — this is what gives the biscuits their rich, nutty bottom crust.
- Don't overmix: Stir the dough just until combined. Overworking it makes biscuits tough instead of tender.
- Pan matters: A Pyrex or ceramic pan conducts heat differently than metal, giving you those signature crunchy edges. Metal pans work but won't get quite the same result.
- Storage: Refrigerate leftovers and reheat in a 350°F oven for 5–10 minutes to revive the crisp edges.
Jam Pairings We Love
- Special Reserve Raspberry Jam → bright, fruity, classic biscuit pairing
- Balsamic Strawberry Jam → sweet-tangy with a sophisticated depth
- Kickin' Pepper Jam → sweet heat on a buttery biscuit — a Southern staple
