Flaky Butter Biscuits
This easy-to-follow biscuit recipe makes wonderfully flaky and buttery biscuits every time. They are soft and fluffy on the inside, and are made with just 6 simple ingredients.
Why this recipe is so great:
- Easy to make – Just 6 simple ingredients and completely made by hand. The dough comes together quickly in one bowl. Then you roll it out, cut the dough into circles, and bake. These are the easiest and best biscuits you’ll ever make.
- Easy to serve – 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.
- And even better to eat! – 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. I repeat, best biscuits EVER!
- All-purpose flour – Provides structure. Can be substituted with whole wheat flour for a healthier option but, please note, the texture won’t be as soft.
- Salt and sugar – Balances taste.
- Baking powder – Adds lift and makes the biscuits fluffy.
- Unsalted butter – Adds flavor and richness, and prevents the biscuits from being dry.
- Buttermilk – Adds tenderness and moisture. Can be substituted with any kind of milk or homemade buttermilk. The higher the fat content, the more moist the biscuits.
How to make butter biscuits:(the ingredient amounts are listed in the printable recipe card further below)
- In a large bowl, toss together the flour, baking powder, sugar, and salt. Cut the butter into the flour mixture until only pea-size chunks remain.
- Add the buttermilk and stir until the dough comes together.
- Gently knead on a floured surface and roll out to a 6×9″ rectangle. Cut into 3 equal parts.
- Stack each third on top of one another. Roll out again to a 6×9″ rectangle.
- Using a 2¼ or 2½-inch biscuit cutter, cut as many circles as you can. Gather the scraps and repeat with the layering technique. Cut out more biscuits from the rest of the dough.
- Place the biscuits on a parchment paper-lined baking sheet. Bake at 450F for 10-12 minutes until golden brown on top.
- Use cold butter and buttermilk – You want those little pieces of butter to remain solid before entering the oven so they will expand and produce steam during the baking process, creating those flaky layers.
- Be quick but gentle – Working quickly will help prevent the butter from melting or softening too much. You also want to be gentle while working the dough so you don’t create too much gluten, causing the biscuits to be tough.
How to store:
Biscuits can be stored in an airtight container at room temperature for up to 3 days, or in the fridge for up to a week.
How to freeze:
Once completely cooled, transfer to a freezer-friendly container or ziplock bag and store in the freezer for up to 3 months. Thaw overnight in the fridge. Warm up in the microwave or toaster oven before serving.
What is the best fat for biscuits?
Butter is definitely the best. Compared to other fats, it’s the most flavorful, most moist, and gives the best texture in biscuits.
Can I make biscuits without butter?
You can make drop biscuits using oil or heavy cream.
What is the best flour to use for biscuits?
All-purpose flour – it gives the best of both worlds, a crunchy outer crust and soft inside. Cake flour will make for a softer biscuit but you won’t get that nice outer crust, and bread flour will make for a tougher biscuit.
Why are my homemade biscuits hard?
If your biscuits turn out hard, it’s either because the dough was overworked or the oven temperature was too low.
You might also like:
- Homemade Beer Bread
- Quick Molasses Brown Bread
- Sweet Buttermilk Cornbread
- Best Scone Recipe
- Irish Soda Bread
Did you make this recipe? Please kindly leave a comment with your star rating below.
This easy-to-follow biscuit recipe makes wonderfully flaky and buttery biscuits every time.
- 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
- 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 hands.
- Bake for 10 to 12 minutes or until lightly golden brown.
The biscuits are best enjoyed the day of. Leftovers can stored in an airtight container at room temperature for up to 3 days.
- Category: breakfast, side, snack
- Method: bake
- Cuisine: American
Keywords: biscuit recipe, buttermilk biscuit recipe, easy butter biscuits
Recipe from: Dessert Now Dinner Later