Southern 3-ingredient crispy buttermilk pennies are the kind of simple little bake that reminds me how some of the best party foods come from plain pantry staples and a good hot oven. They’re buttery, crisp around the edges, tender in the middle, and just right for game day, church suppers, or any gathering where folks keep wandering back to the tray for “just one more.” This sort of shortcut Southern snack has that homespun charm Midwestern cooks appreciate too: easy to make, easy to share, and mighty hard to stop eating.
Serve these warm with a bowl of sausage dip, pimento cheese, pepper jelly, or a little honey butter if you want to lean into that sweet-savory contrast. They also fit right in beside chili, a pot of soup, barbecue sliders, or a big spread of tailgate favorites, and they’re especially nice with iced tea, lemonade, or a cold fizzy drink on the side.
Southern 3-Ingredient Crispy Buttermilk Pennies
Servings: 8
Ingredients
1 can buttermilk biscuits (8-count)
1/2 cup unsalted butter, melted
1 packet ranch seasoning mix
Directions
1. Preheat your oven to 375°F and line a baking tray or sheet pan with foil for easy cleanup.
2. Open the biscuits and separate them, then cut each biscuit into thin round slices so you get little “pennies.”
3. In a bowl, stir the melted butter and ranch seasoning together until well combined.
4. Toss the biscuit slices in the seasoned butter until each piece is lightly coated.
5. Spread the slices in a single layer on the foil-lined tray, leaving a little space so the edges can crisp nicely.
6. Bake for 12 to 15 minutes, or until the pennies are puffed, golden brown, and crisp around the edges. Serve warm.
Variations & Tips
Cheesy Pennies: Sprinkle a little finely grated Parmesan over the tops during the last few minutes of baking for an extra savory bite and a touch more crunch.
Spicy Pennies: Add a pinch of cayenne or a shake of crushed red pepper to the butter mixture if you want a little Southern-style heat for game day snacking.
Keep Them Crisp: Don’t crowd the pan, or they’ll steam instead of crisp. If you’re making a bigger batch, use two trays and rotate them halfway through baking.
Best Served Fresh: These are at their very best straight from the oven while the edges are still crackly and the centers are tender. If needed, warm them back up for a few minutes in the oven rather than the microwave.