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.
Flaky Butter Biscuits
- Total Time: 25 minutes
- Yield: 8-10 biscuits
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.
- Prep Time: 15 min
- Cook Time: 10 min
- Category: breakfast, side, snack
- Method: bake
- Cuisine: American
Keywords: biscuit recipe, buttermilk biscuit recipe, easy butter biscuits
Recipe from: Dessert Now Dinner Later
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23 Comments on “Flaky Butter Biscuits”
This recipe is one the best ones I’ve come accross…they came out perfect and just the right amount (only baking for two).
FLOUR: Definitely go with weighing the flour, if you have to go by volume I suggest going with 1 2/3 cups (not 2 cups).
STEP 5: I barely kneaded the dough, like 2-3 folds…just enough to shape it. I, also, repeatd the cutting into thirds and rerolling…makes more flakey layers. This is now my “go to” receipe for biscuits!
Thank you for your feedback and I’m so happy to hear it your new go-to recipe!
Disappointing results for me. They did not rise much and texture was tough. Very tasty though!
I’m sorry to hear that. It sounds like the dough was overworked causing too much gluten to form making the biscuits tough.
This is my new go-to recipe for biscuits. Layering the dough is a game-changer and makes for the flakiest biscuits. So darn good!
Thank you, Julie! I’m so happy to hear it’s your new go-to!
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.
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
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?
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??
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:)