Craving something warm and comforting that boasts incredible flakiness with every bite? Butter Biscuits are the answer, bringing you those oh-so-tender, golden layers that practically melt in your mouth. They’re everything you love about homemade baking—simple, soul-satisfying, and just a little bit indulgent—perfect for breakfast, slathered with jam, or as a side to your favorite dinner. The irresistible aroma of fresh Butter Biscuits wafting through your kitchen will have everyone gathering around before they even hit the table!
Ingredients You’ll Need
Let’s talk simple yet magical: Butter Biscuits need only a few pantry staples, but each one truly matters. Every ingredient lends its own touch—think pillowy softness, flaky layers, and that delicate golden hue that makes biscuits so inviting.
- All-Purpose Flour: The foundation of your biscuits. Choose fresh, unbleached flour for the best taste and texture.
- Baking Powder: Your ticket to lift and puffiness. Make sure yours is fresh for full fluffy results.
- Salt: Essential for flavor balance. It brings out the buttery richness and prevents blandness.
- Granulated Sugar: Just a touch for subtle sweetness and color. It’s the secret to biscuits with dimension.
- Unsalted Butter (cold and cubed): The soul of Butter Biscuits! Cold butter promises those dreamy, tender flakes.
- Whole Milk: Adds richness and helps everything come together. Use cold milk for best layering.
How to Make Butter Biscuits
Step 1: Prep and Preheat
Start by preheating your oven to 425°F (220°C). This high heat is key to achieving that signature tall, golden rise on your Butter Biscuits. Line a baking sheet with parchment paper for hassle-free cleanup and perfect bottoms every time.
Step 2: Mix the Dry Ingredients
In a large mixing bowl, whisk together the flour, baking powder, salt, and sugar. Blending these dry components thoroughly ensures that your biscuits bake up evenly seasoned and beautifully tender throughout.
Step 3: Cut in the Cold Butter
Add the cold, cubed unsalted butter to your bowl. Using a pastry cutter (or your fingertips if you’re feeling rustic), work the butter in until you see pea-sized crumbs throughout the mix. Remember, those little butter pockets turn into buttery layers as they bake—so don’t overwork it!
Step 4: Bring it Together with Milk
Gradually add the cold whole milk, stirring gently just until the dough starts to come together. The key is not to overmix; a light hand keeps your Butter Biscuits tender and prevents them from turning dense or tough.
Step 5: Fold for Flaky Layers
Turn your dough out onto a lightly floured surface. Pat it into a rectangle about 1-inch thick, then fold it over itself 2 or 3 times. This folding step layers the dough and butter, building those sought-after flaky strata.
Step 6: Cut and Bake
Gently pat the dough back down to 1-inch thick. Use a biscuit cutter or a floured glass to cut out your biscuits, pressing straight down (no twisting, which can seal the edges). Nestle the biscuits close together on your prepared baking sheet, then bake for 12 to 15 minutes, until golden brown and irresistibly fragrant.
Step 7: Finishing Touches
If you love extra butteriness (and who doesn’t?), brush the hot biscuits with melted butter when they come out of the oven. Let them cool just slightly—then dive in and enjoy every tender, buttery bite!
How to Serve Butter Biscuits
Garnishes
Looking to dress up your Butter Biscuits? Try a brush of warm melted butter, a sprinkle of flaky salt, or a drizzle of honey fresh out of the oven. For a sweet twist, a dollop of homemade jam or a slather of whipped cinnamon butter adds delightful flair without overshadowing that classic biscuit flavor.
Side Dishes
Butter Biscuits are a match made in heaven with just about anything! Serve them alongside scrambled eggs and bacon for a classic breakfast, or next to a steaming bowl of soup or chili for a cozy lunch. They also shine as an accompaniment to fried chicken, hearty stews, or holiday hams.
Creative Ways to Present
Don’t be afraid to get playful! Turn your Butter Biscuits into mini sandwiches with egg and cheese, build a biscuit-based shortcake with strawberries and whipped cream, or use smaller biscuits as the base for canapé-sized appetizers at your next gathering. There’s no wrong way to show off those golden beauties.
Make Ahead and Storage
Storing Leftovers
Once your Butter Biscuits have cooled completely, store them in an airtight container at room temperature for up to two days. They’ll hold onto their lovely texture and rich flavor for easy snacking or meal prep.
Freezing
Planning in advance? Simply freeze cooled biscuits in a zip-top bag or airtight container for up to three months. Or, prep the dough and freeze unbaked cut biscuits—just add a minute or two to the baking time when ready to bake straight from the freezer.
Reheating
Restore warmth and softness by popping your Butter Biscuits in a 350°F (175°C) oven for 5 to 7 minutes. For that just-baked magic, brush them with a little extra melted butter after reheating.
FAQs
How do I keep my Butter Biscuits extra flaky?
The secret is cold ingredients! Chill your butter and milk until you’re ready to use them, and don’t overwork the dough. Folding the dough a few times before cutting creates those wonderful, distinctive layers.
Can I use a different kind of milk?
Whole milk gives Butter Biscuits their rich crumb, but you can swap in buttermilk for tang or 2% milk in a pinch. Even plain yogurt thinned with a little water works well for extra tenderness and a slight zing.
Can I make the dough ahead of time?
Absolutely! You can mix and cut Butter Biscuit dough, then cover and refrigerate the unbaked biscuits overnight. This makes mornings or entertaining a breeze—just bake straight from the fridge and enjoy.
What if I don’t have a biscuit cutter?
A floured drinking glass is the perfect stand-in—just press straight down for clean edges. You can also slice the dough into squares for a rustic, no-waste approach that tastes just as delicious.
Can I add cheese, herbs, or spices for flavor?
Definitely! Try mixing in a handful of shredded sharp cheese, chopped chives, or fresh herbs with your dry ingredients for a fun, savory variation that puts your own spin on classic Butter Biscuits.
Final Thoughts
There’s just something irresistible about pulling apart a warm, flaky Butter Biscuit and watching the steam drift up—comfort in its purest form! I hope you give this recipe a try and make it your own, whether for a comforting breakfast, a special dinner, or just because you deserve a biscuit break. You’re going to fall in love with every golden bite!
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Butter Biscuits Recipe
- Total Time: 30 minutes
- Yield: 8 biscuits 1x
- Diet: Vegetarian
Description
Learn how to make delicious butter biscuits from scratch with this easy recipe. These flaky, homemade biscuits are perfect for breakfast or as a side dish with your favorite meal.
Ingredients
Dry Ingredients:
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 1 teaspoon salt
- 1 tablespoon granulated sugar
Wet Ingredients:
- 1/2 cup unsalted butter (cold and cubed)
- 3/4 cup whole milk (plus more if needed)
Instructions
- Preheat Oven: Preheat your oven to 425°F (220°C).
- Mix Dry Ingredients: In a large mixing bowl, whisk together the flour, baking powder, salt, and sugar.
- Add Butter: Cut in the cold, cubed butter until the mixture resembles coarse crumbs.
- Add Milk: Gradually add the milk, stirring just until the dough comes together.
- Shape Dough: Turn the dough out onto a lightly floured surface, pat into a 1-inch thick rectangle, fold over itself 2-3 times, then pat back down.
- Cut Biscuits: Use a biscuit cutter to cut out biscuits and place them on a baking sheet.
- Bake: Bake for 12-15 minutes or until golden brown.
- Cool and Serve: Let the biscuits cool slightly before serving.
Notes
- For extra flaky biscuits, keep the butter cold. You can brush the tops with melted butter for added flavor.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Breakfast, Side
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 biscuit
- Calories: 210
- Sugar: 1 g
- Sodium: 370 mg
- Fat: 11 g
- Saturated Fat: 7 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 24 g
- Fiber: 1 g
- Protein: 4 g
- Cholesterol: 30 mg
