Recipes & Cooking Desserts & Baking Bread Quick Breads & Rolls Kissing Biscuits 5.0 (3) 3 Reviews Each bite is rich, buttery, and melts in your mouth. By Sarah Martens Sarah Martens Sarah Martens is the Senior Editor overseeing food at Better Homes & Gardens digital. She has been with the BHG brand for more than 10 years. Learn about BHG's Editorial Process Updated on November 18, 2024 Save Rate PRINT Share Close Credit: Jake Sternquist Prep Time: 15 mins Bake Time: 25 mins Total Time: 40 mins Servings: 9 Yield: 9 biscuits Jump to Nutrition Facts Jump to recipe 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. Butter Swim Biscuits Cook Mode (Keep screen awake) Ingredients 3 1/2 cups all purpose flour, divided 1 Tbsp. baking powder 1/2 tsp. baking soda 1/2 tsp. salt 1/3 cup cold salted butter, cut up 1 cup buttermilk 2/3 cup heavy cream 3 Tbsp. honey Softened butter and/or jam Directions Credit: Kelsey Hansen Mix Dry Ingredients 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. Credit: Kelsey Hansen Form Dough 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). Credit: Kelsey Hansen Scoop Biscuits 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. Credit: Kelsey Hansen Bake and Serve 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. How to Store Leftover Biscuits Store any leftover kissing biscuits in an airtight container in the fridge for 3-4 days. Freeze the biscuits in a freezer-safe container for up to 3 months. Save Rate Print Nutrition Facts (per serving) 330 Calories 14g Fat 45g Carbs 7g Protein Show Full Nutrition Label Hide Full Nutrition Label 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.