Introduction
These fluffy, uncooked biscuit dough rounds stacked in a slow cooker are classic American buttermilk biscuits prepared in a unique way. This slow cooker method creates tender, steamed biscuits perfect for absorbing flavors, often used in comforting dishes like biscuits and gravy or chicken and dumplings. It’s an easy, hands-off technique that yields soft, pillowy results without heating up the oven—ideal for warm, hearty meals that bring a taste of Southern comfort to your table. 0 “LARGE” 3 “LARGE”
Ingredients (for about 12-16 biscuits)
- 4 cups all-purpose flour
- 2 tablespoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 tablespoon sugar (optional, for slight sweetness)
- 3/4 cup cold unsalted butter, cut into cubes
- 1 1/2 to 2 cups cold buttermilk
- Optional: Extra melted butter for brushing
For slow cooker adaptation: Refrigerated canned biscuits (like Pillsbury Grands) can be used for simplicity, stacked directly.
Instructions
- In a large bowl, whisk together flour, baking powder, baking soda, salt, and sugar.
- Add cold butter cubes and cut in with a pastry blender or fingers until mixture resembles coarse crumbs.
- Pour in 1 1/2 cups buttermilk and stir gently until dough forms—do not overmix. Add more buttermilk if needed.
- Turn dough onto floured surface, pat to 1-inch thickness, and cut with a round biscuit cutter.
- For slow cooker: Line or grease the crockpot. Stack uncooked biscuits pyramid-style as shown. Cover with lid (place a towel under lid to absorb moisture if desired). Cook on HIGH for 1-2 hours or LOW for 3-4 hours until cooked through.
- Brush with melted butter and serve hot.
Methods
The traditional method bakes biscuits in a hot oven (450°F/230°C) for 10-15 minutes for a crispy exterior and flaky layers. The slow cooker method steams them gently, resulting in softer, moister biscuits ideal for casseroles or topping stews. Handle dough minimally to keep it tender—cold ingredients and quick mixing create the signature rise from steam pockets.
History
American biscuits evolved in the early 19th century in the Southern United States as an affordable quick bread using baking powder (invented mid-1800s) instead of expensive yeast. Soft winter wheat flour from the South produced lighter results than Northern hard wheat. Enslaved African American cooks perfected flaky versions, and innovations like the 1875 biscuit cutter by Alexander P. Ashbourne standardized them. They became a staple comfort food, especially paired with gravy for laborers.
Benefits
Homemade biscuits provide quick energy from carbohydrates and fats. When made with buttermilk, they offer calcium for bone health and probiotics for gut support. Enriched flour adds iron, B vitamins (thiamine, niacin, riboflavin), and folic acid. In moderation, they deliver comfort and satisfaction; whole-grain variations add fiber for better digestion.
Formation
Biscuit texture forms through cold fat (butter) creating steam pockets during cooking, leading to flaky layers. Baking powder reacts with buttermilk’s acid for rise. Gentle handling prevents gluten development, keeping them light and tender rather than tough.
Conclusion
These slow cooker buttermilk biscuits capture simple, heartfelt homemade baking. Versatile and comforting, they evoke tradition while adapting to modern ease. 6 “LARGE”
Lovers
Biscuit lovers adore their buttery fluffiness—perfect with gravy, jam, honey, fried chicken, or as sandwich bases. Southern food enthusiasts and comfort food fans cherish them for evoking homey meals and family gatherings.
Methods (Alternative Variations)
- Oven-baked: For golden crust.
- Drop biscuits: No rolling, just scoop dough.
- Cheesy/herb: Add cheddar and garlic.
- Canned shortcut: Stack in slow cooker for no-fuss steaming.
Nutrition (per medium homemade biscuit, approx. 60g)
- Calories: 180-220
- Carbohydrates: 25-30g
- Protein: 4-5g
- Fat: 9-12g (mostly from butter)
- Fiber: 1g (more with whole wheat)
- Provides energy, some calcium and iron; best enjoyed in moderation as part of a balanced diet.
Conclusion
Slow cooker biscuits offer a delightful twist on a timeless classic—easy to make, deeply satisfying, and full of warmth.
Lovers
True biscuit lovers know there’s nothing quite like a fresh, hot one slathered in butter or soaked in gravy— a beloved icon of American home cooking that brings joy to breakfast tables and dinner plates alike. 1 “LARGE” 7 “LARGE”