This easy-to-follow biscuit recipe makes wonderfully flaky and buttery biscuits every time. They are soft and fluffy on the inside, and made with just 6 simple ingredients.
There is something comforting and homely about freshly baked biscuits. I mean, what’s not to love about warm soft biscuits that are filled with layers of tender-buttery goodness.
This recipe is from Amber of Dessert Now Dinner Later, and the reason it’s my favorite biscuit recipe is because of it’s simplicity in technique and ingredients. You toss all the dry ingredients together, cut in the butter, stir in the buttermilk, and roll out the dough. It’s quick, easy and foolproof.
These biscuits are rich and buttery. They have distinct layers of flaky tender crumbs. The texture on the inside is incredibly soft and fluffy, it just melts in your mouth.
They are great served as a side to accompany any meal, slathered with a little butter for breakfast, or enjoyed with some clotted cream and jam with your afternoon tea.
Flaky Butter Biscuits
Little Sweet Baker TVThis easy-to-follow biscuit recipe makes wonderfully flaky and buttery biscuits every time.
- Prep Time: 15 min
- Cook Time: 10 min
- Total Time: 25 minutes
- Yield: 8-10 biscuits
- Category: breakfast, side, snack
- Method: bake
- Cuisine: American
Ingredients
- 2 cups (250g) all-purpose flour
- 1 tbsp granulated sugar
- 1 tbsp baking powder
- 1 tsp salt
- 1/2 cup (114g) cold unsalted butter, cut into tablespoons
- 3/4 cup (188ml) cold buttermilk
Instructions
- Preheat oven to 450F and set side a baking sheet lined parchment paper or non-stick baking mat.
- In a large bowl, toss together the flour, sugar, baking powder, and salt.
- Cut in the butter with a pastry blender until only pea size chunks of butter remain.
- Add the cold buttermilk all at once and stir until dough forms.
- Gently knead the dough on a lightly floured surface and roll out onto a 6×9″ rectangle. Cut the rectangle into thirds.Stack each third on top of one another and roll the dough into a 6×9-inch rectangle again.
- Using a 2¼ or 2½-inch biscuit cutter dipped in flour, cut out as many biscuits as you can and place them on the prepared baking sheet. Do your best to piece together the scraps and use up all the dough with the layering technique, without overworking the dough or melting the butter with your warm hands.
- Bake for 10 to 12 minutes or until lightly golden brown.
Notes
The biscuits are best enjoyed the day of. Leftovers can stored in an airtight container at room temperature for up to 3 days.
Keywords: biscuit recipe, buttermilk biscuit recipe, easy butter biscuits
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Defenately going to try this recipe. One small tip though, I don’t think the grams behind the cups etc are correct. 1 cup is I think about 240 grams so 2 cups should be around 480 grams.
Hi Michelle,
Thank you for your note. The weight of 1 cup depends on what you are measuring. 1 cup of sugar is much heavier than 1 cup of flour. I generally measure 1 cup of flour at 125 grams and 1 cup of butter is 227 grams (half a pound). I hope you enjoy the biscuits and please feel free to email me back if you have any other questions.
My son loves these to pieces! He keeps asking for more!
★★★★★
Aww, nice to hear. Thank you for your review!
How many times do I need to roll the dough onto thirds and place one over the other and reroll
Hi Smita,
You just need to do the process once, then cut out as many biscuits as you can. With the scraps, cut in half, stack, roll, and cut one (maybe two) more biscuits out of it. I hope that helps and please feel free to email me back if you have any other questions. Enjoy and have a great day!
Hey, Can I use self raising flour instead of regular and baking powder?
Thanks
Isabelle
Hi Isabelle,
Yes you can use self-raising flour in this recipe, just omit the baking powder and reduce the salt to 1/2 tsp. Enjoy!
These biscuits look so fluffy and soft and I love that they’re so easy to make!
I love the texture of these biscuits in the pictures! I am pinning away….hoping to make these soon. Thank you for sharing at Fiesta Friday!
★★★★★
These look so perfect, Lily. I find it difficult to get buttermilk, can I use a substitute??
Hey Jhuls,
You can make your own buttermilk by adding a tablespoon of lemon or white vinegar to one cup whole or 2% milk. Stir and let stand for 5 minutes and you’ve got buttermilk!
Good thing that I could that substitute in these biscuits as well. I only use the substitute in marinating chicken.😂 Thanks a lot, Lily.😘
I want!! Looks very inviting.
Your biscuits look so light and fluffy Lily. Beautiful rise too. Well done!
Thanks Jess and thanks for the visit. I always appreciate you stopping by. Hugs:)