Mason Jar Self Buttering Biscuits

What a fun biscuit to make! These are based on my Pool of Butter Biscuits, but have been adapted for the jar. Of course. Now the cool thing about these guys is that they are practically frying in their own little pool O’Butter, and when taken from the oven, that little biscuit works like a sponge absorbing all that butter making a crispy on the outside, light and fluffy on the inside biscuit.


And sometimes if you are very quick at dumping these from the jars, you may just get a little pool O’Butter on your plate.


My favorite way to serve these biscuits is with a big ole breakfast of sausage gravy, taters, and a big bowl of fresh strawberries.


Self Buttering Biscuits
Ingredients:

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

Instructions:
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.

No jar? Then try these Pool of Butter Biscuits.

Sausage Gravy- Brown 2 pounds of breakfast sausage. Do not drain. Stir in 1/2 cup flour to coat meat. Pour in 3 cups of milk, stir, and simmer until thickened. Salt and pepper to taste if needed. Add red pepper flakes if you like it spicy. See? Easy.

Big Red Kitchen is 4!

43 Comments

  1. Jenn@slim-shoppin
    Posted February 1, 2012 at 3:02 PM | Permalink

    Love it! Don't ever stop making things in jars Robin Sue!!!

    And my son LOVES biscuits and gravy, so I'll have to try your recipe out really soon!

  2. Sheila
    Posted February 1, 2012 at 5:11 PM | Permalink

    Another recipe Adam would LOVE. I think when we go out there this summer, I'll buy him some mason jars and make him some food.

  3. Anonymous
    Posted February 2, 2012 at 3:13 PM | Permalink

    would you mind posting your recipe for the tators

  4. Anonymous
    Posted February 2, 2012 at 3:14 PM | Permalink

    would you mind posting your tator recipe

  5. Biz
    Posted February 2, 2012 at 5:09 PM | Permalink

    You had me at pools of butter! 😀

    Hope you are having a great week, but um, those biscuits aren't Paleo are they?! 😀

    • Ann Fenner
      Posted June 10, 2013 at 1:30 AM | Permalink

      Biscuits with “pools” of butter? Paleo? Not a chance.

    • Robin Sue
      Posted June 10, 2013 at 7:53 AM | Permalink

      It never was, never will be. You can find my Paleo recipes on the left side bar under “Paleo”:)

  6. Robin Sue
    Posted February 2, 2012 at 6:48 PM | Permalink

    Anon- Peel and cube up (about one inch cubes) as many potatoes as you need. In a large skillet heat anywhere from 1/4-1/3 cup oil and add potatoes. I like to season with a MSG-free season salt and some pepper. Stir to coat potatoes with seasonings and oil. Cover at first and occasionally turn potatoes until they are tender. Now start cooking without lid so that they crisp up. This is also a great way to use up leftover baked, roasted, or boiled potatoes. So no real recipe, but I hope this helps! Thanks!

  7. Tonya
    Posted February 10, 2012 at 10:59 AM | Permalink

    I am going to make this! Looks very yummy!

  8. Alyce
    Posted April 28, 2012 at 4:19 PM | Permalink

    I MOST definitely need the sausage gravy recipe to go with the biscuit recipe! Are you able to provided?

    Respectfully~
    alyce

    • Robin Sue
      Posted April 28, 2012 at 4:56 PM | Permalink

      Hi, it’s at the bottom of the post below the instructions. Enjoy!!

  9. Andrea
    Posted June 4, 2012 at 3:37 PM | Permalink

    Are these meant to be prepared and then cooked at a later time or day? Was hoping that they would work for quick breakfasts by taking one out each morning and popping it in to the oven.

    • Robin Sue
      Posted June 4, 2012 at 3:59 PM | Permalink

      I have not tried that yet, and now you have me wondering too. But I do bake them up, keep them in the jar and warm up later in the micro and that works, but not sure about leaving them raw for a few days- I will have to try it out and see what happens, but it may mess up the whole melted butter idea. Enjoy!

  10. debbi
    Posted June 9, 2012 at 10:38 PM | Permalink

    can you make them gluten free ?? look yummy.

    • Robin Sue
      Posted June 10, 2012 at 12:36 PM | Permalink

      I imagine you could by using a Red Mill gluten-free flour mix- but I have not done so and do not know an exact recipe.

    • Katie
      Posted March 22, 2014 at 12:04 AM | Permalink

      I use Jules Shepard’s Gluten Free Flour. Use it cup for cup just like regular flour. No need to add anything, it is in the flour mix already. Awesome flour. I convert my “Old Gluten recipes” using this flour.

  11. Autumn
    Posted June 12, 2012 at 6:42 PM | Permalink

    I find myself really drawn to the mason jar idea. I wondered if you could bake the biscuit in a larger jar and then top with the gravy for later? Would a larger jar mess with the cooking of the biscuit?

  12. Debilee
    Posted August 12, 2012 at 11:55 AM | Permalink

    these sound really good, could you make them in very large muffin tins instead of mason jars and i wondered if you think almond milk would work okay

    • Robin Sue
      Posted August 12, 2012 at 1:12 PM | Permalink

      Yes you can make these in a muffin tin and I believe almond milk should work fine. Enjoy!
      Robin

  13. Kristina Johnson
    Posted August 15, 2012 at 1:49 PM | Permalink

    When making the taters, I fry a few pieces of bacon and use the drippings as the “oil” from that to cook the taters. Works really well and gives them an awesome flavor. Add a few diced onions and chop the bacon ,Heaven!!

  14. Heidi
    Posted August 31, 2012 at 9:30 AM | Permalink

    I love using Mason jars for everything. I am so excited to find this recipe because I love biscuits and butter!

  15. HENRY FAUDECK
    Posted September 2, 2012 at 2:45 PM | Permalink

    CAN YOU USE BIS-QUICK ?????

  16. HENRY FAUDECK
    Posted September 2, 2012 at 2:47 PM | Permalink

    CAN YOU USE BIS-QUICK FOR THIS ???

    • Robin Sue
      Posted September 2, 2012 at 6:20 PM | Permalink

      I have not tried it with bisquik but it may work fine. If you do try it out let us know how it went. Thanks!

  17. Dottie@ PdR
    Posted September 2, 2012 at 10:18 PM | Permalink

    Oven temp for glass bakeware is usually 325 degrees. Are the jars OK at that high temp? Thank you. GOD BLESS AMERICA!!

    • Robin Sue
      Posted September 3, 2012 at 9:18 AM | Permalink

      I haven’t had a problem with them at this temp. Never use defective jars. Enjoy!

  18. iris
    Posted October 13, 2012 at 7:37 PM | Permalink

    I want to try this receipe out when camping. A mason jar sounds better than carrying around an oven. Thanks for sharing,
    iris

  19. melba johnson
    Posted October 23, 2012 at 8:12 AM | Permalink

    thanks for the info on the mason jar biscuits, i do alot of canning and going to try these canned, i already did cake in a jar and they are really good and moist got the reciped from countryside magazine. so i’m going to try these also and can some and also do the sausage and taters too and put the two together and can them also in jars. we have alot of hunters here and i always do deer sausage thats really good so i’ll be trying this too. thank you for putting this on line. melba

    • Robin Sue
      Posted October 25, 2012 at 3:49 AM | Permalink

      I don’t think it is a good idea to actually can these. I don’t think there is enough acid to kill off and keep off the harmful bacteria. I store in the fridge up to 3 days of the freezer up to 3 months.

  20. TWILA
    Posted October 28, 2012 at 9:34 PM | Permalink

    This recipe sounds so good I am going to try it. I have read recipes that are cook with canning jars but, I have been so nervous about the jars busting in the oven.

    You use regular wide mouth Mason Canning Jars, right?

    Also do I have your permission to make, include your recipe, and give the link to your website as gifts to firends and family members. Looks like you have many recipes I would like to share with others.

    • Robin Sue
      Posted October 29, 2012 at 12:08 PM | Permalink

      Hi I do use wide mouth jars for these. Yes you may share the recipe! Thanks so much

  21. Loreen Reynolds
    Posted October 29, 2012 at 11:51 PM | Permalink

    Sue your biscuits are wonderful. You could even leave in the jar, cool and put in lunch box.
    The sausage gravy was great too.
    Keep sending recipes

  22. Donna Clark
    Posted May 18, 2013 at 3:17 PM | Permalink

    We are going to a family reunion where they will be cooking in cast iron pots. Do you think these will cook good in a cast iron dutch oven?

    • Robin Sue
      Posted May 19, 2013 at 7:23 PM | Permalink

      It should work, but I haven’t tried. Worth a try though!

  23. Linda Lee
    Posted May 20, 2013 at 1:12 PM | Permalink

    I’m going to surprise my husband with this breakfast when we’re at our trailer this weekend. His Aunt in Missouri made this breakfast for us many years ago and we haven’t had it since. It was great! Economical too! Her biscuits weren’t like these though. I can’t wait to try your version Can I use 1/4 pint oven safe pudding cups? They’re smaller but will double the amount. Would I bake a shorter time? Or maybe at a lower heat? Any input would be a great help.

    • Robin Sue
      Posted May 20, 2013 at 1:51 PM | Permalink

      I think the same heat would work but check them a little bit earlier so they don’t burn. Enjoy!

  24. Linda Lee
    Posted June 3, 2013 at 11:58 AM | Permalink

    I tried all the recipe’s this last week and the only one that didn’t work for me were the biscuits. I didn’t use the pudding cups but went out and bought the 1/2 pint jars. The biscuits were thick and very dense. They looked and smelled great though. My husband tried just one with the gravy to see if it helped, it didn’t. I ended up throwing 5 of them out. Haven’t read of any one having this problem. Any ideas on what might have went wrong? I even went out and bought fresh baking powder. 🙁

    • Robin Sue
      Posted June 3, 2013 at 4:09 PM | Permalink

      I am not sure what went wrong for you. Did you cook them long enough, oven too hot and cooked the outside faster than the inside? Over mixed the batter?

    • Linda Lee
      Posted June 4, 2013 at 12:02 PM | Permalink

      Now that you mention it, the oven might have been too hot. Our trailer uses propane gas which I’m told does burn hotter than natural gas. Also, as it’s a very small oven the temperature seems to fluctuate quite a bit. Guess I’ll have to try this one at home. Thanks for your input! 🙂

    • Robin Sue
      Posted June 4, 2013 at 2:29 PM | Permalink

      Let me know how it goes in your regular oven. Then these freeze well to go in your trailer to reheat for a great meal!

  25. Elaine
    Posted July 9, 2013 at 5:18 AM | Permalink

    Sugar in biscuits???

    Sugar in Scones, OK. Sugar in biscuits for Shortcake, OK.

    I grew up in Georgia; we NEVER put sugar in biscuits.

    • Robin Sue
      Posted July 9, 2013 at 9:09 AM | Permalink

      You can leave it out

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