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

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

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!


  1. lorna
    Posted September 5, 2013 at 1:40 PM | Permalink

    If trying to cook anything in a typical worthless RV gas oven, try lining the floor of the oven with unglazed tile (like quarry or saltillo/mexican tile) making sure to not cover any of the holes in the floor. You can also use a pizza stone either on the floor or place one of the oven racks at the lowest level and place the stone on the rack. You can place pans directly on the stone. The tiles keep the temps more even, but still not foolproof. The thermostats are nortorious for being inaccurate. You need to stick an oven thermometer in there as well. It can’t be blamed on the small size of the oven as I have used a few brands of apartment sized ranges and never had the problems cooking on them as I did with the worthless RV range.

  2. Dlee
    Posted September 14, 2013 at 1:28 AM | Permalink

    I’m a novice at cooking, (trying to learn my way around the kitchen) so apologies if this is a silly question, but do you use self-rising or all purpose flour? These look like they’d be a great treat for a brunch, and I want to make sure I have all of the correct ingredients. Thanks for helping out a newbie!

    • Robin Sue
      Posted September 16, 2013 at 8:49 AM | Permalink

      I used all-purpose flour. Hope you have fun making these! Enjoy!

  3. Peggy Dayton
    Posted September 6, 2014 at 12:00 PM | Permalink

    Will you tell me what size Mason jars you used.

    • Robin Sue
      Posted September 8, 2014 at 1:38 PM | Permalink

      wide mouth 1/2 pint jars, they are 8 ounces short and squatty and oh so cute;)

  4. Joan C.
    Posted October 8, 2015 at 1:54 PM | Permalink

    This is all purpose flour and not self rising, correct?

    • Robin Sue
      Posted October 8, 2015 at 1:55 PM | Permalink

      Yes it is using all-purpose flour. Enjoy!

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