recipe

These pull-apart buttermilk biscuits are brushed with melted butter before baking to give them perfectly golden-brown tops.

safety
  • Uses the microwave
  • Uses the oven
difficulty
  • Intermediate
time
  • 1 hour, plus cooling time
yield
  • Makes 12 biscuits

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Prepare Ingredients

Dough

Vegetable oil spray
1 tablespoon
baking powder
½ teaspoon
baking soda
1 tablespoon
sugar
1 teaspoon
salt
2 cups (10 ounces)
all-­purpose flour
4 tablespoons
unsalted butter, cut into ¼-­inch pieces and chilled
1½ cups (12 ounces)
buttermilk, chilled

To Form and Bake Biscuits

1 cup (5 ounces)
all-­purpose flour
2 tablespoons
unsalted butter, melted and cooled

Gather Baking Equipment

9-inch round metal cake pan
Food processor
Medium bowl
Rubber spatula
Rimmed baking sheet
¼-cup dry measuring cup
Pastry brush
Oven mitts
Cooling rack
1
 
Vegetable oil spray

For the dough: Adjust oven rack to middle position and heat oven to 450 degrees. Spray inside bottom and sides of 9-­inch round metal cake pan with vegetable oil spray.

 
2
 
1 tablespoon
baking powder
½ teaspoon
baking soda
1 tablespoon
sugar
1 teaspoon
salt
2 cups (10 ounces)
all-­purpose flour

Place baking powder, baking soda, sugar, salt, and 2 cups flour in food processor. Lock lid into place. Hold down pulse button for 1 second, then release. Repeat until ingredients are combined, about six 1-second pulses.

 
3
 
4 tablespoons
unsalted butter, cut into ¼-­inch pieces and chilled

Remove lid and scatter chilled butter pieces evenly over flour mixture. Lock lid back into place. Pulse until mixture resembles pebbly, coarse cornmeal, eight to ten 1-second pulses.

 
4
 
1½ cups (12 ounces)
buttermilk, chilled

Remove lid and carefully remove food processor blade (ask an adult for help). Transfer flour mixture to medium bowl. Add buttermilk and use rubber spatula to gently stir until just combined and no dry flour is visible. Do not overmix.

 
5
 
1 cup (5 ounces)
all-­purpose flour

To form and bake biscuits: Sprinkle remaining 1 cup flour evenly over rimmed baking sheet. Spray ¼-cup dry measuring cup with vegetable oil spray. Use greased measuring cup to scoop batter and use rubber spatula to scrape off extra batter. Drop scoops onto floured baking sheet to make 12 biscuits (use rubber spatula to scrape dough from measuring cup if needed).

 
6
 

Use flour from baking sheet to flour your hands. Working with 1 piece of dough at a time, flour and shape dough and transfer to greased cake pan.

3up flouring biscuit dough, holding in hand, transferred to pan

Working with 1 piece of dough at a time, use your hands to roll piece of dough in flour until evenly coated.

Gently pick up dough piece, shape into rough ball, and shake off excess flour.

Place dough ball in cake pan so it is touching edge of pan. Repeat with remaining dough pieces, arranging 9 rounds around edge of pan and 3 rounds in center.

 
7
 
2 tablespoons
unsalted butter, melted and cooled

Use pastry brush to paint tops of dough rounds with melted butter.

 
8
 

Place cake pan in oven. Bake until biscuits are deep golden brown, about 20 minutes.

 
9
 

Use oven mitts to remove cake pan from oven (ask an adult for help). Place cake pan on cooling rack and let biscuits cool in pan for 15 minutes. Turn cake pan upside down to release biscuits from pan. Turn biscuits right side up and use your hands to pull them apart. Serve warm.