Description
These classic Butter Biscuits are flaky, tender, and buttery, perfect for breakfast or as a side for any meal. Made from simple ingredients, they are easy to prepare and bake to golden perfection with a crisp outside and soft, flaky layers inside.
Ingredients
Scale
Dry Ingredients
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 1 teaspoon salt
- 1 tablespoon sugar
Wet Ingredients
- 1/2 cup unsalted butter, cold and cubed
- 3/4 cup milk (or buttermilk for a richer flavor)
Instructions
- Preheat the Oven: Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper or lightly grease it to prevent the biscuits from sticking.
- Combine Dry Ingredients: In a large bowl, whisk together the all-purpose flour, baking powder, salt, and sugar until thoroughly mixed.
- Cut in the Butter: Add the cold, cubed unsalted butter to the dry ingredients. Using a pastry cutter, fork, or your fingertips, cut the butter into the flour mixture until it resembles coarse crumbs with pea-sized bits of butter, which helps create flaky texture.
- Add the Milk: Pour the milk (or buttermilk) into the flour and butter mixture and stir gently until just combined. The dough should be slightly sticky but manageable; avoid overmixing to keep the biscuits tender.
- Form the Biscuits: Turn the dough out onto a lightly floured surface. Knead it gently a few times to bring it together, then pat it out into a 1-inch thick rectangle. Fold the dough over a few times to create layers, then press it back down to about 1-inch thickness.
- Cut Out Biscuits: Use a round biscuit cutter about 2 inches in diameter to cut out biscuits and place them on the prepared baking sheet. Gather and re-roll any leftover dough to cut additional biscuits.
- Bake: Bake the biscuits in the preheated oven for 12-15 minutes until the tops are golden brown and the biscuits have risen well.
- Serve: Remove the biscuits from the oven and let them cool slightly on a wire rack. Serve warm with butter, jam, or gravy for a delicious treat.
Notes
- For flakier biscuits, use cold butter and handle the dough as little as possible.
- Substitute buttermilk for milk for a richer flavor and a slight tang.
- Ensure the oven is fully preheated for best rising results.
- If you don’t have a biscuit cutter, use a glass or knife to create square biscuits.
- Biscuits are best enjoyed fresh but can be stored in an airtight container for up to 2 days.
