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Three flaky, golden-brown biscuits are stacked on a black cooling rack with more biscuits in the background.

Sheet Pan Biscuits (quarter sheet pan)

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Prep Time 30 minutes
Cook Time 30 minutes
Chilling Time 1 hour
Total Time 2 hours
Yield 16 biscuits
Category Side Dish
Cuisine American
Author Lauren Grant

Description

These homemade buttery biscuits have tons of soft tender layers and a golden, salty crust. Press into a sheet pan, bake, then pull apart! Note: a half batch recipe is in the notes section.

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Ingredients

  • 24 tablespoons (3 sticks; 340g) unsalted butter, frozen
  • 5 cups (625g) all-purpose flour
  • 2 tablespoons (28g) baking powder
  • 4 teaspoons (18g) granulated sugar
  • 2 teaspoon (10g) kosher salt
  • 1¾ cups (402g) cold buttermilk + more for brushing
  • 2 teaspoons flaky sea salt

Instructions

  • Line a ¼ sheet pan with parchment paper.
  • In a mixing bowl, combine 5 cups (624g) all-purpose flour, 2 tablespoons baking powder, 2 teaspoons salt and 4 teaspoons sugar.
  • Grate 24 tablespoons butter on a large hole grater.
  • Add shredded butter to flour mixture and lightly mix with fingers until combined and butter pieces are completely coated in flour.
  • Form a well in center of flour butter-mixture; pour 1¾ cups (408g) buttermilk into well. Using a spoon, mix dough gently until a shaggy dough comes together.
  • Transfer dough to a work surface and lightly press dough into a rough/shaggy 8✕12-inch rectangle (about 1-inch thick)
  • Fold rectangle into thirds (like a letter) and press down into a 1-inch thick rectangle. Repeat folding and pressing twice more.
  • Roll dough out between pieces of parchment paper into an 11 ½ x8-inch rectangle. Using a bench scraper, transfer to prepared sheet pan; press into pan to reach edges. Transfer to fridge and chill 1 hour.
  • Meanwhile, heat oven to 400ºF (204ºC) with racks set in middle and lowest positions.
  • Cut biscuit dough, in the pan, into 8 even pieces. Brush with buttermilk and sprinkle with 2 teaspoons flaky sea salt.
  • Transfer biscuits to middle rack and place a 1/2 sheet pan below on lowest rack to catch any butter drippings. Bake biscuits until tops are golden brown and crisp, 31–34 minutes. Remove from oven and let cool on sheet 5 minutes before transferring to a wire rack.

Notes

If the dough starts to get really sticky and tacky, transfer it to the fridge to chill. It shouldn’t get sticky or tacky, but if you’re kitchen is pretty hot and humid, it might. The goal is to avoid working the dough too much!
HALF BATCH RECIPE
makes 8 biscuits 
Ingredients:
  • 12 tablespoons (170g) unsalted butter, frozen
  • 2 ½ cups (312g) all-purpose flour
  • 1 tablespoon (14g) baking powder
  • 2 teaspoons sugar
  • 1 teaspoon salt
  • ¾ cup + 2 tablespoons (204g) cold buttermilk + more for brushing 
  • 1 teaspoon flaky salt
Instructions:
  1. Line a ⅛ sheet pan with parchment paper. 
  2. In a mixing bowl, combine 2 ½ cups (312g) all-purpose flour, 1 tablespoon baking powder, 1 teaspoon salt and 1 teaspoon sugar.
  3. Grate 12 tablespoons butter on a large hole grater.
  4. Add shredded butter to flour mixture and lightly mix with fingers until combined and butter pieces are completely coated in flour.
  5. Form a well in center of flour butter-mixture; pour ¾ cup + 2 tablespoons (204g) cold buttermilk into well. Using a spoon, mix dough gently until a shaggy dough comes together.
  6. Transfer dough to a work surface and lightly press dough into a rough/shaggy 8✕5-inch rectangle (about 1-inch thick)
  7. Fold rectangle into thirds (like a letter) and press down into a 1-inch thick rectangle. Repeat folding and pressing twice more.
  8. Roll dough out between pieces of parchment paper into an 8x5-inch rectangle. Transfer to prepared sheet pan; press into pan to reach edges. Transfer to fridge and chill 1 hour.
  9. Meanwhile, heat oven to 400ºF (204ºC) with racks set in middle and lowest positions.
  10. Cut biscuit dough, in the pan, into 8 even pieces. Brush with buttermilk and sprinkle with 1 teaspoon flaky sea salt.
  11. Transfer biscuits to middle rack and place a ½ sheet pan below on lowest rack to catch any butter drippings. Bake biscuits until tops are golden brown and crisp, 30–33 minutes. Remove from oven and let cool on sheet 5 minutes before transferring to a wire rack.

Nutrition

Serving: 1biscuitCalories: 444kcalCarbohydrates: 60gProtein: 9gFat: 19gSaturated Fat: 12gCholesterol: 48mgSodium: 608mgFiber: 2gSugar: 3g
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