Butter Biscuits Recipe
Nothing beats the warm, buttery flakiness of Homemade Biscuits fresh out of the oven. They’re simple, comforting, and endlessly versatile from breakfast to dinner.
Whether paired with gravy, slathered in jam, or served as a dinner side, these biscuits offer a golden, melt-in-your-mouth experience that elevates any meal with minimal effort.
Star Ingredients That Make These Homemade Biscuits Irresistible
- All-purpose flour – The base of the biscuit, giving it structure and softness in perfect balance.
- Baking powder – Lends the rise, ensuring each biscuit is tall, fluffy, and airy.
- Granulated sugar – Just a touch adds balance and enhances the butter’s natural sweetness.
- Salt – Essential for flavor, sharpening the richness of the butter and milk.
- Unsalted butter – Cold and grated, it creates those flaky, buttery layers that make biscuits irresistible.
- Whole milk – Brings everything together with a creamy richness, giving the dough a tender finish.
From Bowl to Baking Sheet: Making Homemade Biscuits
Start by preheating your oven to 425°F and lining a baking sheet with parchment. In a large bowl, whisk together the flour, baking powder, sugar, and salt.
Next, grate chilled butter directly into the dry ingredients and lightly toss until you get a coarse, crumbly texture. Pour in the milk and stir just until the dough forms—over-mixing will toughen the biscuits.
Transfer the dough to a floured surface. Gently fold it several times to build flaky layers, flatten to 1-inch thickness, and cut with a floured biscuit cutter. Place the biscuits close together on the sheet to help them rise tall.
Bake until golden—about 12 minutes. For an extra touch, brush with melted salted butter right out of the oven. Serve warm for peak biscuit bliss.
Biscuit Brilliance: Tips and Twists
For towering, bakery-style biscuits, keeping your butter extremely cold is key—grating it ensures even distribution for those perfect flaky pockets. Handle the dough gently and avoid over-mixing or flattening too thin.
If you’re in the mood for a twist, try adding shredded cheddar and cracked black pepper for a savory take, or a touch of cinnamon and honey for sweet brunch biscuits. Buttermilk adds tang and richness if you have it on hand, and a mix of herbs like rosemary or chives can elevate them to dinner-party worthy.
Keeping Them Fresh: Biscuit Storage Tips
If you have leftovers (unlikely as that may be), store cooled biscuits in an airtight container at room temperature for up to 2 days. For longer storage, freeze them tightly wrapped for up to a month.
To reheat, warm in a 350°F oven for 5–7 minutes to restore their fresh-from-the-oven crisp edges and soft centers. Avoid microwaving, which can make them rubbery instead of fluffy.
Butter Biscuits Recipe
Ingredients
- 1 Tablespoon granulated sugar
- ¾ cup whole milk 177ml – buttermilk or 2% milk may also be used
- 6 Tablespoons unsalted butter very cold (85g) – preferably European-style, though not mandatory
- 1 Tablespoon baking powder
- 1 teaspoon salt
- 2 cups all-purpose flour 250g
Instructions
- Place the butter in the freezer for 10–20 minutes before beginning to ensure it is exceptionally cold, which contributes to a flakier texture.
- Preheat the oven to 425°F and prepare a baking sheet by lining it with parchment paper.
- In a large mixing bowl, blend the flour, baking powder, sugar, and salt thoroughly.
- Retrieve the chilled butter and either cut it into the flour mixture using a pastry cutter or grate it with a box grater directly into the dry ingredients, stirring gently afterward to combine. The mixture should resemble coarse crumbs.
- Pour in the milk and stir with a wooden spoon or spatula just until the dough comes together—avoid excessive mixing.
- Turn the dough onto a well-floured surface and gently bring it together by hand. If it’s too sticky, incorporate small amounts of flour until manageable.
- Fold the dough in half, press to flatten slightly, rotate 90 degrees, and fold again. Repeat this layering and folding technique 5 to 6 times, taking care not to overwork the dough.
- Pat the dough to a 1-inch thickness using only your hands. Lightly flour a 2 ¾-inch round biscuit cutter and press straight down to cut out the biscuits.
- Arrange the biscuits on the prepared baking sheet with less than ½ inch between them. Re-form any remaining dough and continue cutting until you have at least six biscuits.
- Bake for 12 minutes or until the tops begin to acquire a light golden hue.
- Optionally, brush with melted salted butter immediately upon removal from the oven. Serve warm.
