Southern 3-ingredient buttery biscuit pennies are the kind of effortless, crowd-pleasing bite that disappears from the table faster than you expect. Made from refrigerated biscuits, butter, and a savory onion soup mix, these little rounds bake up crisp at the edges, tender in the center, and deeply flavorful with almost no prep. They fit right into the Southern tradition of simple, shareable party foods that turn pantry staples into something memorable.
Serve these buttery biscuit pennies warm alongside chili, soup, barbecue, or a big family-style salad. They also work beautifully on appetizer trays with pimento cheese, sliced ham, or a bowl of ranch dip, and for brunch they are excellent next to scrambled eggs, sausage, or a fruit salad to balance their rich, savory flavor.
Southern 3-Ingredient Buttery Biscuit Pennies
Servings: 8
Ingredients
1 can refrigerated buttermilk biscuits, 8-count
1/2 cup unsalted butter, melted
1 packet dry onion soup mix
Directions
1. Preheat the oven to 350°F and generously butter or lightly grease a glass casserole dish or baking pan so the biscuit slices release easily and develop crisp edges.
2. Open the biscuits and slice each one into thin rounds, about 4 pieces per biscuit, to create small penny-sized bites.
3. Dip or toss the biscuit rounds in the melted butter, then sprinkle or toss them with the dry onion soup mix until the pieces are evenly coated.
4. Arrange the coated biscuit rounds in the prepared dish in a single even layer or with slight overlap so the edges crisp while the centers stay tender.
5. Bake for 18 to 22 minutes, or until the tops are puffed and golden brown and the bottoms have developed crisp, buttery edges.
6. Let them cool for 5 minutes before serving so the buttery coating settles slightly and the biscuits hold their shape when lifted from the pan.
Variations & Tips
Cheesy version: Add a small handful of finely shredded sharp cheddar during the last few minutes of baking for a richer, slightly crisp top. Keep the cheese light so the biscuits still bake evenly.
Spicier flavor: Stir a pinch of cayenne pepper or a few dashes of hot sauce into the melted butter before coating the biscuit slices if you want a little heat without changing the simplicity of the recipe.
Herb finish: Sprinkle the baked biscuit pennies with chopped parsley or a little dried thyme right after they come out of the oven for color and a fresher flavor.
Best texture tip: Slice the biscuits evenly and avoid crowding the pan too much. If the rounds are piled too closely together, they will stay softer and steam rather than forming those crisp, buttery edges.
Make-ahead note: You can slice and coat the biscuit pieces a short time in advance, then refrigerate them in the baking dish until ready to bake. For best results, bake them fresh so they puff properly and brown well.