Ridiculously Easy Biscuit Focaccia
User Reviews
5
Ridiculously Easy Biscuit Focaccia
Description
Ridiculously Easy Biscuit Focaccia is a quick bread that transforms traditional biscuit dough into a thick focaccia-style loaf by baking it in a butter-coated pan. The dough consists of all-purpose flour, baking powder, baking soda, sugar, salt, butter, and buttermilk, which create a tender yet structured crumb without the need for yeast. Melting butter directly in the baking pan before adding the dough promotes a flavorful, crispy crust with a moist interior.
The baking process at a high temperature encourages browning and a slightly crusty top while maintaining a soft crumb beneath. The finished bread offers a rich butter flavor and a slight tang from the buttermilk. This focaccia is versatile, suitable for slicing alongside meals, using for sandwiches, or enjoying plain with butter or spreads. Its preparation simplifies traditional focaccia by skipping the yeast and long proofing times.
Adjusting the baking time or pan size can modify thickness and texture. The recipe suggests lining the pan with parchment for easy removal, and measurements can be toggled between imperial and metric units. Overall, this bread is approachable for home bakers seeking a biscuit-based focaccia alternative with basic pantry ingredients.
Ingredients
- ½ cup butter
- 2 ½ cups all-purpose flour
- 2 tablespoons granulated sugar
- 4 teaspoons baking powder
- 1 teaspoon kosher salt
- ¼ teaspoon baking soda
- 1 ¾ cups buttermilk
Instructions
For the prep:
- Preheat the oven to 450˚F (232˚C).
- Spray a 9-inch round cake pan (with at least 2-inch tall sides) with non-stick baking spray. Line the pan with a round of parchment paper.
For the Biscuit Focaccia:
- Place the butter in the prepared pan. Set aside.
- Combine the flour, sugar, baking powder, baking soda and salt in a medium-size bowl. Stir well to combine then make a well in the center.
- When the oven is preheated, place the prepared pan with the butter into the oven and set a timer for 3 minutes.
- While the butter is melting in the oven, add the buttermilk to the well in the center of the flour mixture. Stir just until all of the flour is incorporated, making sure there isn’t any flour remaining at the bottom of the bowl.
- Check the butter, if it’s not completely melted, give it another minute or two the remove the pan from the oven. Remove approximately two tablespoons of the melted butter to a small bowl and set aside.
- Transfer the dough to the center of the prepared pan with the butter. Using clean buttered fingers (I just dip my fingers in the reserved butter), press the dough out to the edges of the pan in an even layer, creating small dimples in the dough. It’s fine if some of the butter creeps up over the top of the dough. Drizzle the reserved butter over the top of the dough.
- Bake in the preheated oven for 15-17 minutes or until the top of the focaccia is a nice golden brown. Cover the pan with a piece of foil and bake for another 2 minutes. (Baking times may vary from oven to oven so check your bread towards the end and look for that pretty medium golden brown color before covering with the foil and baking an additional 2 minutes.)
- Remove the focaccia from the oven and immediately flip it out of the pan onto a cooling rack. I use two dinner plates for this. I place the first plate on top of the pan. Then, using two pot holders, I flip the pan over, releasing the bread onto the plate. Then I place the second plate onto of the bread and flip one more time. Lastly, I slide the round of Biscuit Focaccia onto a cooling rack. You could also flip the focaccia right onto a cooling rack the use a large spatula to flip it right side up. Either way works!
Notes
- Use parchment paper in the pan for easy removal of the focaccia after baking.
- The recipe provides an option to toggle between imperial and metric measurements for convenience.
- This recipe is adapted from Simply Texas and includes tips to ensure baking success.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12Serving
Amount Per Serving
Calories 193 kcal
% Daily Value*
| Calories | 193kcal | 10% |
| Carbohydrates | 24g | 8% |
| Protein | 4g | 8% |
| Fat | 9g | 14% |
| Saturated Fat | 6g | 30% |
| Polyunsaturated Fat | 0.5g | 3% |
| Monounsaturated Fat | 2g | 10% |
| Trans Fat | 0.3g | 15% |
| Cholesterol | 24mg | 8% |
| Sodium | 316mg | 13% |
| Potassium | 212mg | 5% |
| Fiber | 1g | 4% |
| Sugar | 4g | 8% |
| Vitamin A | 294IU | 6% |
| Calcium | 104mg | 10% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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