Butter Biscuits
There’s nothing quite like the warm, buttery aroma of freshly baked biscuits! These Butter Biscuits are light, flaky, and melt-in-your-mouth delicious — perfect for breakfast, brunch, or as a side to any hearty meal.
Ingredients
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- ½ teaspoon baking soda
- 1 teaspoon salt
- 1 tablespoon sugar (optional, for a touch of sweetness)
- ½ cup (1 stick) cold unsalted butter, cubed
- ¾ cup cold buttermilk (plus extra for brushing)
Instructions
- Preheat the oven:
Set your oven to 425°F (220°C) and line a baking sheet with parchment paper. - Mix the dry ingredients:
In a large bowl, whisk together the flour, baking powder, baking soda, salt, and sugar. - Cut in the butter:
Add the cold butter cubes to the flour mixture. Use a pastry cutter or your fingertips to blend until the mixture looks like coarse crumbs — small pea-sized butter pieces are perfect. - Add the buttermilk:
Pour in the buttermilk and gently stir until just combined. Don’t overmix; the dough should be soft and slightly sticky. - Shape the biscuits:
Turn the dough onto a lightly floured surface. Gently pat it to about ¾-inch thickness. Fold it over itself a couple of times to create flaky layers, then cut out biscuits with a round cutter. - Bake:
Place the biscuits close together on the baking sheet for softer sides or spaced apart for crispier edges. Brush tops with a bit of buttermilk and bake for 12–15 minutes, until golden brown. - Serve warm:
Brush the tops with melted butter right out of the oven and enjoy!
Pro Tips
- Keep everything cold: Cold butter and buttermilk create the fluffiest layers.
- Don’t overwork the dough: Handle gently to avoid tough biscuits.
- Add flavor twists: Try mixing in shredded cheddar, garlic powder, or fresh herbs.
- Storage: Store leftovers in an airtight container for up to 2 days, or freeze for longer freshness.
