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Self Buttering Biscuits


Self Buttering Biscuits

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Rate this recipe 4.7/5 (16 Votes)
Self Buttering Biscuits 1 Picture


  • 2 1/2 cups flour
  • 4 tsp. sugar
  • 4 tsp. baking powder
  • 2 tsp. Kosher salt
  • 1 1/3 cups milk
  • 1 stick butter divided into 8 tablespoons


Adapted from


Step 1

Preheat oven to 450 degrees.

In a large bowl whisk together flour, sugar, baking powder, and salt. When your oven is up to temperature, place one tablespoon of butter in each of eight 1/2 pint wide mouth mason jars.

Place them on a tray and heat in oven until the butter is melted. Remove from oven, and using a pot holder, pick up jar and swirl butter around the edges of each jar. Quickly stir milk into flour mixture until smooth, and using a large ice cream scoop, scoop a heaping spoonful of dough into each jar. Poke a butter knife in the center of each biscuit and move around a bit to loosen the biscuit from the bottom of the jar.

Bake for 10-12 minutes until golden brown on top and biscuit is cooked through.

Remove from oven, gently run a knife around each biscuit and using a pot holder, turn each biscuit out on a platter. Serve with a nice big breakfast.

Makes 8 large biscuits.


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