Description
These homemade butter biscuits are tender, flaky, and melt-in-your-mouth delicious. They come together quickly and are great with butter, jam, or gravy.
Ingredients
Units
Scale
- 2 cups (250 g) all-purpose flour
- 1 tbsp baking powder
- 1/2 tsp salt
- 1 tbsp granulated sugar (optional, for a hint of sweetness)
- 1/2 cup (115 g) cold unsalted butter (cubed)
- 3/4 cup (180 ml) whole milk or buttermilk
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Instructions
Prepare the Dough:
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Preheat the Oven:
- Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper or a silicone baking mat.
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Mix Dry Ingredients:
- In a large mixing bowl, whisk together the flour, baking powder, salt, and sugar (if using).
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Cut in the Butter:
- Add the cold, cubed butter to the dry ingredients. Use a pastry cutter or your fingers to work the butter into the flour until the mixture resembles coarse crumbs with pea-sized pieces of butter.
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Add the Milk:
- Gradually stir in the milk, mixing just until the dough comes together. Be careful not to overmix, as this can make the biscuits tough.
Shape and Bake the Biscuits:
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Roll Out the Dough:
- Turn the dough onto a lightly floured surface. Gently pat or roll it out to about 1/2 inch thickness.
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Cut the Biscuits:
- Use a 2-3 inch round biscuit cutter (or the rim of a glass) to cut out biscuits. Gather and re-roll scraps as needed.
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Bake:
- Place the biscuits on the prepared baking sheet, with edges slightly touching for softer sides or spaced apart for crispier edges. Bake for 12-15 minutes, or until the tops are golden brown.
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Brush with Butter (Optional):
- For extra buttery flavor, brush the hot biscuits with melted butter as soon as they come out of the oven.
Serve:
- Enjoy Warm:
- Serve the biscuits warm with butter, honey, jam, or as a side to soups and stews.
Notes
- For Fluffier Biscuits: Use very cold butter and handle the dough as little as possible.
- Buttermilk Substitution: If you don’t have buttermilk, mix 3/4 cup of milk with 1 tbsp of lemon juice or white vinegar and let it sit for 5 minutes before using.
- Leftover biscuits can be stored in an airtight container at room temperature for 2 days or frozen for up to 2 months.