A pan of these Southern-style kissing biscuits is the ultimate Sunday dinner side dish. The recipe is easy enough; you can also make them for quick weeknight dinners or last-minute get-togethers. We'll walk you through how to make kissing biscuits, the easy recipe that bakes in a pan until the biscuits "kiss."
Tips for Making Kissing Biscuits
Here are a few tips and tricks our Test Kitchen discovered when making this recipe for kissing biscuits.
- Unlike other biscuit recipes, the dough here will resemble thick cake batter. Don't add more flour! To form the biscuits, we're rolling scoops of the dough in flour to form the shape. This helps create the ideal finished texture of crispy edges with a fluffy interior.
- Sweeten the dough with a touch of honey. You could use sugar if you prefer.
- Our recipe testers preferred the results with a combination of buttermilk and heavy cream in the batter.
- We recommend using salted butter for this biscuit recipe.
Ingredients
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3 1/2 cups all purpose flour, divided
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1 tablespoon baking powder
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1/2 teaspoon baking soda
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1/2 teaspoon salt
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1/3 cup cold salted butter, cut up
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1 cup buttermilk
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2/3 cup heavy cream
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3 tablespoons honey
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Softened butter and/or jam
Directions
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Preheat oven to 400°F. Grease a 9x9-inch baking pan; set aside. In a large bowl combine 2 1/2 cups of the flour, baking powder, baking soda, and salt. Using a pastry blender, cut in butter until mixture resembles coarse crumbs.
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In a small bowl whisk together buttermilk, cream, and honey. Make a well in the center of the flour mixture. Add buttermilk mixture. Using a fork, stir just until mixture is moistened (the dough will resemble a thick cake batter—don't add more flour).
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Place remaining 1 cup flour in a medium bowl. Using a 1/3 cup measuring cup or #12 scoop, scoop a portion of dough into the bowl of flour. Gently toss dough until lightly coated. Place dough ball into prepared pan; repeat with remaining dough to make 9 portions total. Arrange dough balls so that they are lightly touching.
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Bake 25 to 30 minutes or until tops are golden and a toothpick inserted into the center of a biscuit comes out clean. Cool biscuits in pan on a wire rack for 15 minutes. Brush off any excess flour before serving biscuits warm with additional butter and/or jam.
Nutrition Facts (per serving)
| 330 | Calories |
| 14g | Fat |
| 45g | Carbs |
| 7g | Protein |
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 9 | |
| Calories 329.9 | |
| % Daily Value * | |
| Total Fat 13.9g | 18% |
| Saturated Fat 8.6g | 43% |
| Cholesterol 39mg | 13% |
| Sodium 461.2mg | 20% |
| Total Carbohydrate 45.1g | 16% |
| Dietary Fiber 1.3g | 5% |
| Total Sugars 7.7g | |
| Protein 6.5g | 13% |
| Vitamin D 0.3mcg | 1% |
| Vitamin C 0.4mg | 0% |
| Calcium 143.2mg | 11% |
| Iron 2.5mg | 14% |
| Potassium 115.9mg | 2% |
| Fatty acids, total trans 0.5g | |
| Vitamin D 11.4IU | |
| Alanine 0.2g | |
| Arginine 0.2g | |
| Ash 2.2g | |
| Aspartic acid 0.3g | |
| Caffeine 0mg | |
| Carotene, alpha 0mcg | |
| Choline, total 14.6mg | |
| Copper, Cu 0.1mg | |
| Cystine 0.1g | |
| Energy 1380.8kJ | |
| Fluoride, F 2.4mcg | |
| Folate, total 91.4mcg | |
| Glutamic acid 2g | |
| Glycine 0.2g | |
| Histidine 0.2g | |
| Isoleucine 0.3g | |
| Leucine 0.5g | |
| Lysine 0.2g | |
| Methionine 0.1g | |
| Magnesium, Mg 15.7mg | |
| Manganese, Mn 0.3mg | |
| Niacin 2.9mg | |
| Phosphorus, P 122.9mg | |
| Pantothenic acid 0.4mg | |
| Phenylalanine 0.3g | |
| Phytosterols 0mg | |
| Proline 0.7g | |
| Retinol 131.1mcg | |
| Selenium, Se 17.7mcg | |
| Serine 0.3g | |
| Theobromine 0mg | |
| Threonine 0.2g | |
| Vitamin E (alpha-tocopherol) 0.4mg | |
| Tryptophan 0.1g | |
| Tyrosine 0.2g | |
| Valine 0.3g | |
| Vitamin A, IU 481.2IU | |
| Vitamin A, RAE 133.6mcg | |
| Vitamin B-12 0.1mcg | |
| Vitamin B-6 0mg | |
| Vitamin K (phylloquinone) 1.3mcg | |
| Water 43.2g | |
| Zinc, Zn 0.5mg | |
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
