Buttermilk Biscuits for Topping a Casserole is one of those workhorse recipes in my box. I pull this recipe out when making a casserole topped with biscuits and use it instead of refrigerated canned biscuits. This works for a 13 x 9″ casserole with modifications for other sizes given, and is great for ramekins, too.
Buttermilk Biscuits for Topping shown on my Chicken Pot Pie
I don’t know about you, but I think the canned biscuits are super pricy for what they are. Even when buying the generic store brands, and even if they’re on sale. Admittedly, the cost of butter seems to be rising, but homemade still beats out canned, and there is no comparison in taste.
About Buttermilk Biscuits for Topping a Casserole :
While those canned biscuits are super convenient, (my son loved to open those with a bang on the edge of the counter – sometimes he was too excessive!) and there’s no doubt homemade topping adds to the prep time, but there’s not much better than made from scratch, golden, buttery, flaky biscuit topping your casserole.
Once you’ve made homemade biscuits a time or two, you’ll realize how easy and fast they are to make. Of course, you have to drag multiple items out of the cupboard. Try keeping all baking items grouped together, which makes baking easier.
You can use this recipe to make actual biscuits, and they’re fabulous, although the sizes and directions lean toward topping a casserole. Rolled out as directed, they aren’t as tall as most biscuits, simply because that helps to ensure they cook through once on a casserole.
Here it is rolled out and I’ve made impressions from a ramekin to cut out
Making Buttermilk Biscuits for Topping a Casserole :
The key things to know when making any biscuit, including this topping, are to keep the butter cold, work quickly, and don’t overwork.
I prefer pinching together the flour mixture with the butter by hand, flattening some pieces, breaking down others. I think the variation in the sizes of butter pieces adds to the flakiness and gives pockets of flavor. If you wish, the butter can be frozen and grated.
The biscuits can be made in the food processor, although I’d rather not clean mine for these! Add the dry ingredients. Pulse several times. Add the butter and pulse again just until mixed in, three or four pulses. Then, while pulsing, immediately add in the buttermilk and mix only until it starts to come together.
Make Ahead:
- The biscuits can be made a little ahead, no more than 2 hours.
- Roll them out and cover with a clean towel. Cut just before adding to the casserole. Don’t leave them on a counter next to the stove that you’ll be preheating.
Additional Hints:
- Cut the recipe in half for a smaller casserole, but for an 8 x 8″ or equivalent, I usually make 2/3rds of the recipe. Or simply bake excess biscuits alongside the casserole.
- For ramekins, lay your ramekins down, press gently, then cut inside the line with a small knife.
- If browning too quickly before the biscuits are done, lightly lay a sheet of foil over the top.
- You can hardly ever go wrong with adding cheese into the biscuits (not too much, maybe a half cup) or sprinkling a little cheese on top of the biscuits.
Transferring a biscuit with an offset spatula – look at the butter in the dough!
Undercooked Biscuits:
On some casseroles, the bottom of the biscuit doesn’t always cook through. These are a bit thinner than some which helps, but there are a few things that can help:
- Use warm ingredients for the casserole and if possible, cover the casserole and bake for a few minutes, then add the biscuits.
- Alternatively, or in addition, add a layer of cheese on the top of the casserole before adding the biscuits.
- Also, leave a little space between the biscuits. Enough so that once they have risen, there is still a bit of space.
Reheating Casseroles with Buttermilk Biscuits for Topping a Casserole:
- It’s always a bit difficult to reheat leftover casseroles with biscuits. I find it best to reheat individual servings in the microwave.
- To do so, remove the biscuit from the casserole and lay it upside down next to the serving of casserole. Lightly cover and microwave until warmed through.
Can you see how lovely, moist and tender these biscuits are?
Other Biscuit Recipes You Might Like:
Check out the biscuit topping on this Easy Ham, Chicken or Turkey Casserole for an easier option. It’s a batter that is simply poured over the casserole. Shown below.
Classic Biscuits with Sausage Gravy
Drop Dead Simple Drop Biscuits
Easy Ham, Chicken or Turkey Casserole
Saving Money on Groceries:
What you pay for groceries depends on not just WHERE you shop, but WHEN. Be strategic and stock up at rock-bottom prices.
- The best sales are before holidays; check out Win at the Grocers. Think beyond the occasion & use the opportunity to stock up at a low for the coming weeks to months.
- If available, take advantage of discount stores like Aldi or Lidl. The pricing at Buyer’s clubs is not always the lowest, but can trump in quality. Be selective when shopping there.
General Baking Items:
Cherry-pick baking items during holiday sales, stocking up on items that make sense for you and your family, operating within your means and ability to store.
- Most baking items (including butter) at the grocery will be at a rock bottom low at some point during the weeks leading up to Easter and the weeks before the Winter Holidays.
- You’ll find holiday sales not only at the regular grocery store, but also at discount stores and your buyers’ club, too. In addition, pricing at those stores is going to be decent all year long.
- There will always be sporadic sales popping up and sales before other holidays (Valentine’s Day, Mother’s Day, and so on), but the greatest opportunities to buy at a low price are going to be Easter and the Winter Holidays.
Substituting:
Tips for substituting the cake flour and buttermilk are in the recipe.
Hello Everyone,
I hope you enjoy Buttermilk Biscuits for Topping for a 13 x 9″ Casserole as much as we have over the years! I think it elevates any casserole it’s added to. I appreciate all comments and shares, and thank you for visiting!
Mollie
Buttermilk Biscuits for Topping with my Chicken Pot Pie
Buttermilk Biscuits for Topping a Casserole
- Prep Time: 5 minutes
- Total Time: 5 minutes
- Yield: biscuits for casserole
- Category: Quick Breads
- Cuisine: American
Ingredients
- 8 tablespoons (1 stick) of butter, quartered lengthwise then cut into small pieces, about 1/4 inch.
- 1 cup flour
- 1 cup cake flour
- 1 tablespoon baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon sugar
- 1/2 teaspoon salt
- 3/4 cup of buttermilk, plus possibly another tablespoon or two
Instructions
Prepare the butter then place in fridge while the rest of ingredients are readied.
Measure dry ingredients. Add butter and toss, then pinch between fingers, breaking down, but leaving many, many small “smashed” pieces of butter in flour. Add the 3/4 cup of buttermilk, tossing with a fork.
It should be slightly moist but not wet, and hold together if a small amount is squeezed between your fingertips. If it seems too dry, add the more butteermilk, a tablespoon at a time.
Turn on to lightly floured counter, fold dough over several times or knead gently 5 to 6 times until dough comes together. Pat the dough into a rectangle about 1/2 inch thick; it should be about 13 x 9 inches. Lightly roll over the top with a rolling pin to smooth top.
Using a two and a half-inch biscuit cutter or similarly sized glass or jar, stamp out (pushing straight down and not wiggling). If making individual ramekins, use the top of the ramekin as a guide, cutting slightly smaller than the ramekin. Note: these biscuits can be cut into other desired sizes or shapes.
May be covered and held at room temperature for up to two hours, although best if added to the top of the casserole immediately..
Bake as casserole directs, generally 30 minutes for a large pan and 20 to 25 minutes for individual ones.
In a pinch:
- Cake flour may be omitted and replaced by a mix of cornstarch and all-purpose flour. Add 1 tablespoon cornstarch to the bottom of a measuring cup and fill with flour to the 1 cup measure.
- Buttermilk may be omitted and replaced by a mix of vinegar and milk. Add 2 1/2 teaspoons of vinegar to the bottom of a measuring cup and fill with milk to 3/4 of a cup measure. Best if sits for 10 to 15 minutes to clabber.
