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Butter Biscuits

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  • Author: Kimberly
  • Prep Time: 10 minutes
  • Cook Time: 12-15 minutes
  • Total Time: 25 minutes
  • Yield: 8-10 biscuits 1x
  • Category: Bread, Breakfast, Side Dish
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Description

These homemade butter biscuits are soft, flaky, and incredibly easy to make. They require just a few simple ingredients and come together in no time. Enjoy them warm with butter, honey, or jam!


Ingredients

Units Scale
  • 2 cups (250g) all-purpose flour
  • 1 tablespoon baking powder
  • 1 teaspoon salt
  • 1 tablespoon sugar (optional)
  • 1/2 cup (113g) unsalted butter, cold and cubed
  • 3/4 cup (180ml) cold buttermilk (or whole milk)
  • 2 tablespoons melted butter (for brushing)

Instructions

  • Preheat & Prepare: Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper or lightly grease it.
  • Mix Dry Ingredients: In a large bowl, whisk together the flour, baking powder, salt, and sugar.
  • Cut in Butter: Add the cold, cubed butter to the flour mixture. Use a pastry cutter or your fingers to cut the butter into the flour until it resembles coarse crumbs.
  • Add Buttermilk: Pour in the cold buttermilk and gently mix until a dough forms. Be careful not to overmix.
  • Roll & Cut: Transfer the dough onto a floured surface. Gently pat it into a ¾-inch thickness. Use a biscuit cutter or a glass to cut out biscuits. Gather scraps and repeat.
  • Bake: Place biscuits on the prepared baking sheet, close together for softer edges or spaced apart for crispier sides. Bake for 12-15 minutes, or until golden brown.
  • Brush & Serve: Remove from the oven and immediately brush with melted butter. Serve warm with your favorite toppings!

Notes

  • For extra flaky biscuits, fold the dough over itself a few times before cutting.
  • If you don’t have buttermilk, you can make a substitute by mixing ¾ cup of milk with 1 tablespoon of vinegar or lemon juice. Let it sit for 5 minutes before using.
  • Store leftovers in an airtight container for up to 3 days or freeze for longer storage.