Pull-apart bread meets biscuits in this easy and crowd-pleasing recipe.
Joe Keller
Just like withcornbreadandpimiento cheeserecipes, Southerners have a lot of pride about their most prizedbiscuit recipe.
Perhaps your secret ingredient iscream cheese,buttermilk, or eggs (which is Joanna Gaines go-to).
Credit:Joe Keller
Or maybe the technique is what makes your biscuits stand out?
What Are Pat-in-the-Pan Buttermilk Biscuits?
According to Willis, biscuits are like people; they are better when they rise together."
Plus it delivers some of that short and tender flavor of a drop biscuit, Bolling continues.
Let 1 tablespoon butter sit at room temperature to soften.
Adjust oven rack to middle position and heat oven to 450 degrees.
Grease 8-inch square baking pan with remaining 1 tablespoon butter.
Whisk flour, baking powder, baking soda, and salt together in bowl.
Add chilled butter to flour mixture and smash butter between your fingertips into pea-size pieces.
Gently stir in buttermilk until no dry pockets of flour remain.
Using rubber spatula, transfer dough to prepared pan.
Lightly sprinkle extra flour evenly over dough to prevent sticking.
Using your floured hands, pat dough into even layer and into corners of pan.
Bake until golden brown on top, about 30 minutes.
Let biscuits cool in pan for 5 minutes.
Using thin metal spatula, slide biscuits onto wire rack.
Brush tops with softened butter.
Let cool for 10 minutes.
Pull biscuits apart at cuts and serve warm.
Recipe Note
This recipe can easily be doubled to yield 15 biscuits.
Use a 13- by 9-inch baking pan and extend the baking time by about 15 minutes.
Recipe courtesy of America’s Test Kitchen.
