These classic Butter Biscuits are a delightful addition to any meal. With a golden crust and tender, flaky layers, they’re the perfect vehicle for butter, honey, or your favorite jam. Made with simple pantry staples, these biscuits come together quickly for breakfast, dinner, or any time you crave warm, homemade comfort.
The secret to their perfect texture lies in the cold butter and gentle kneading, ensuring each biscuit bakes up light and fluffy. Whether paired with a hearty stew or enjoyed on their own, these biscuits are sure to become a family favorite!
Why You’ll Love It:
Classic Flavor: Rich buttery taste with a soft, fluffy texture.
Quick and Easy: With simple ingredients and under 30 minutes of active time, they’re a breeze to whip up.
Versatile: Perfect for any meal or occasion, from casual breakfasts to holiday feasts.
Key Ingredients:
All-Purpose Flour: The foundation of these biscuits, providing structure and fluffiness.
Baking Powder: Gives the biscuits their rise, making them light and airy.
Salt: Enhances the overall flavor and balances the sweetness.
Granulated Sugar: Adds a subtle hint of sweetness to complement the savory butter.
Unsalted Butter: Cold butter creates those signature flaky layers and adds rich flavor.
Cold Milk (or Buttermilk): Combines the dough and keeps the biscuits tender. Buttermilk adds a slight tang for extra flavor.
Complete list of ingredients with quantities and instructions is located in the recipe card below
Instructions:
Step 1: Preheat the Oven
Preheat your oven to 425°F (220°C).
Line a baking sheet with parchment paper to prevent sticking and ensure even baking.
Step 2: Combine Dry Ingredients
In a large mixing bowl, whisk together:
2 cups all-purpose flour
1 tablespoon baking powder
1/2 teaspoon salt
1 tablespoon sugar
Ensure the dry ingredients are evenly mixed.
Step 3: Cut in the Butter
Add 1/2 cup (1 stick) of cold, cubed butter to the dry ingredients.
Use a pastry cutter, fork, or two knives to cut the butter into the flour mixture. Continue until the mixture resembles coarse crumbs with some pea-sized butter pieces.
Step 4: Add the Milk
Gradually pour in 3/4 cup of cold milk (whole milk or buttermilk works best).
Stir gently with a fork or spatula until the dough just comes together. The dough should be slightly sticky and shaggy. Avoid overmixing to keep the biscuits tender.
Step 5: Knead the Dough
Lightly flour a clean surface and turn the dough out onto it.
Knead gently by folding the dough over onto itself 3-4 times, just until it comes together.
Pat or roll the dough to a thickness of about 1 inch.
Step 6: Cut the Biscuits
Use a biscuit cutter or a round glass (about 2.5 inches in diameter) to cut out biscuits. Press straight down without twisting to ensure the biscuits rise evenly.
Gently gather scraps, knead lightly, and cut out additional biscuits.
Step 7: Bake
Place the biscuits on the prepared baking sheet, leaving about 1 inch of space between them.
Bake in the preheated oven for 12-15 minutes, or until the tops are golden brown and the biscuits are cooked through.
Step 8: Serve
Remove from the oven and let cool slightly.
Serve warm with butter, honey, jam, or your favorite toppings.
Serving Suggestions:
For Breakfast: Serve warm with scrambled eggs, crispy bacon, and fresh fruit.
As a Snack: Pair with honey, jam, or a smear of nut butter for a quick treat.
At Dinner: Use as a side for hearty dishes like soups, stews, or fried chicken.
Creative Uses:
Split them open for breakfast sandwiches.
Top with sausage gravy for classic biscuits and gravy.
Use as the base for shortcakes, topped with whipped cream and strawberries.
Storage and Meal Prep Tips:
Refrigeration
Store baked biscuits in an airtight container at room temperature for 1-2 days, or refrigerate for up to 5 days.
Freezing
Unbaked Biscuits: Freeze the cut biscuit dough on a baking sheet, then transfer to a freezer-safe bag. Bake directly from frozen, adding 2-3 minutes to the baking time.
Baked Biscuits: Cool completely, then freeze in an airtight container for up to 3 months. Thaw and reheat in the oven at 350°F for 5-7 minutes.
Reheating Tip
Warm biscuits in the oven at 350°F or in the microwave for a few seconds to refresh their texture.
Variations:
Cheddar and Herb Biscuits
Add 1 cup shredded cheddar cheese and 1 tablespoon chopped fresh herbs (like parsley or chives) to the dry ingredients for a savory twist.
Sweet Biscuits
Increase sugar to 3 tablespoons and add 1 teaspoon vanilla extract to the dough for a sweeter biscuit, perfect for dessert.
Whole Wheat Biscuits
Substitute half the all-purpose flour with whole wheat flour for a nuttier flavor and extra fiber.
Garlic Parmesan Biscuits
Mix 1/4 teaspoon garlic powder and 1/3 cup grated Parmesan into the dry ingredients. Brush the tops with melted garlic butter before baking.
Buttermilk Biscuits
Use buttermilk instead of milk for a tangier flavor and even softer texture.
Conclusion:
These Butter Biscuits are the epitome of homemade goodness. With their golden crust and tender layers, they’re a treat that fits any occasion. Once you try them, you’ll find yourself reaching for this recipe again and again.
Looking for more comforting recipes? Check out Homemade Cornbread or Flaky Pie Crust for more baking inspiration. Enjoy your biscuits warm and fresh out of the oven—you deserve it!
Butter Biscuits: Golden, Fluffy, and Perfectly Homemade
Ingredients
- 2 cups all-purpose flour
- 1 tbsp baking powder
- 1 tsp salt
- 1 tbsp granulated sugar
- 1/2 cup unsalted butter cold, cut into small pieces
- 3/4 cup milk cold, or substitute buttermilk
Instructions
- Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper to prevent sticking and ensure even baking.
- In a large mixing bowl, whisk together 2 cups all-purpose flour, 1 tablespoon baking powder, 1 teaspoon salt, and 1 tablespoon granulated sugar until evenly mixed.
- Add the cold, cubed butter to the dry ingredients. Use a pastry cutter, fork, or two knives to cut the butter into the flour mixture until it resembles coarse crumbs with some pea-sized butter pieces.
- Gradually pour in 3/4 cup cold milk (or buttermilk). Stir gently with a fork or spatula until the dough just comes together. Avoid overmixing to keep the biscuits tender.
- Lightly flour a clean surface and turn the dough out onto it. Knead gently by folding the dough over onto itself 3-4 times, just until it comes together. Pat or roll the dough to about 1 inch thickness.
- Use a biscuit cutter or a round glass (about 2.5 inches in diameter) to cut out biscuits. Press straight down without twisting to ensure the biscuits rise evenly. Gently gather scraps, knead lightly, and cut out additional biscuits.
- Place the biscuits on the prepared baking sheet, leaving about 1 inch of space between them. Bake in the preheated oven for 12-15 minutes, or until the tops are golden brown and the biscuits are cooked through.
- Remove the biscuits from the oven and let cool slightly. Serve warm with butter, honey, jam, or your favorite toppings.