Butter Biscuits – Immaculate Bites


Butter Biscuits – You only need six essential baking ingredients to make these buttery, flaky, melt-in-your-mouth with incredibly soft center biscuits from scratch. Such a delightful treat with irresistible melt-in-your-mouth goodness with every bite. Just the perfect snack or side that pretty much goes well with anything.

Freshly baked butter biscuits with extra melted butter to brush on

Among your homemade biscuit recipe collection, this flaky butter biscuits recipe here is sure to take the top spot because these biscuits are so heavenly! Especially with their excellent layers of buttery goodness and pillowy soft center. Simply irresistible, indeed! ❤

Brushing melted butter on homemade biscuits

Classic Butter Biscuit Recipe

Everybody loves fluffy and flaky biscuits with a crusty exterior and soft, moist center. And just when you thought it couldn’t get any better, here comes this butter biscuit with a decadent, glorious, buttery finish. Aah! It is so perfect in every way!

And the best part? You don’t need any fancy baking skills to make these babies.

Just mix everything in a bowl, easy peasy. And a little bit of kneading just until everything comes together. Lastly, fold the dough to achieve those beautiful buttery flaky layers in our biscuits. 😉

Butter Biscuit Recipe Ingredients

butter biscuits ingredients

These homemade butter biscuits are made with only six simple baking ingredients and are ready in less than 30 minutes, including the resting time. They are so easy to make that even a first-timer can easily pull this off. 😉

So, what are you waiting for? Gather these ingredients below, and let’s start baking! 🤩

  • All-Purpose Flour – Baked goodies are mostly made with all-purpose flour because of its versatility and high gluten content. You can also make butter biscuits with whole-wheat flour, but know that the taste and texture will differ. So, I still prefer the ones that are made with all-purpose flour.
  • Baking Powder – This leavening agent is responsible for giving our quick bread a good rise. But if you’re going to use self-rising flour, there is no need to add baking powder and salt.
  • Sugar – Feel free to skip it or add more, whatever suits your palate.
  • Butter – Not only does it adds flavor and richness, but it also keeps our biscuits moist and soft. I am using unsalted butter for this recipe. There’s no need to add salt if you are using salted butter.
  • Buttermilk – The acidity of buttermilk boosts the baking powder’s power. Choose the buttermilk with a higher fat content to ensure soft and moist butter biscuits. You can substitute it with whole milk or make your homemade buttermilk instead.

How to Make Butter Biscuits

Mixing the dough

Make the Biscuit Dough

  1. Sift and Combine Dry Ingredients – Sift together flour, baking powder, granulated sugar, and salt in a large mixing bowl. (Photo 1)
  2. Add Butter to the Flour Mixture – Quickly grate frozen butter into the flour mixture – grating the butter evenly distributes the fat throughout the dough, making it light and fluffy. Alternatively, quickly cut butter into the flour with a pastry blender until it resembles coarse crumbs, about 5 minutes. The flour should be crumbly and have pea-size chunks. Put the bowl in the fridge if you’re not going to make the biscuits right away. You don’t want your butter to get soft. (Photo 2)
  3. Add the Buttermilk or Milk – Make a well in the center of the bowl, pour in the buttermilk or milk, and stir until it just comes together. Don’t overmix! (You want the butter to stay in tiny chunks for flakiness.)
  4. Rest and Chill – Let it rest in the fridge for about 10 minutes while you prepare your surface.
Kneading the dough and rolling it out

Knead and Fold

  1. Knead – Sprinkle flour onto a board or clean surface. Remove the dough from the fridge and place it on the board; knead about 3-4 times- just enough so it comes together. You can still see flakes of butter in the dough. Repeat: do not overmix. (Photo 3)
  2. Flatten the Dough – Gently, gently pat dough with hands or roll out dough about to about ½” thick.
  3. Fold the Dough –  Repeat the folding process about 6-8 times to ensure flakiness. Roll it out gently. When you’re done folding, gently press the dough to about 1-inch thick, ready to be cut out. (Photo 4)
Cutting and shaping the dough

Cut and Bake

  1. Cut the Dough – Use a 2- or 3-inch round cookie cutter or the rim of a glass to cut the biscuit shapes. Push it straight down firmly, then pull back up. Gently loosen the dough from the cutter with your fingers and space them out equally on your prepared baking sheet. (Photo 5-7)
  2. Knead and Shape the Leftover Dough – Knead any leftover scraps of dough together and repeat until all dough is used up. The last biscuits may not be as pretty as the rest, but they will pass the taste test.
  3. Brush – Lightly brush with buttermilk or cream. (Photo 8)
  4. Bake at 400°F/205℃ for 12-15 minutes or until lightly browned. While it is baking, melt the butter.
  5. Brush with Melted Butter and Serve – Remove and immediately brush with the melted butter and serve with honey if desired.

Recipe Variations

  • Honey Butter – The lovely combination of honey and butter perfectly complements our easy butter biscuit recipe. You’ll surely love it with cinnamon, too. Try my homemade cinnamon honey butter spread from my Texas Roadhouse Rolls recipe, and you’re in for a glorious treat. 😉
  • Cheesy Delight – Add about a cup of grated cheddar to enjoy these cheesy butter biscuits. Yum! 👌
  • Herb-Infused – I bet you’ll love these butter biscuits with a savory herby twist as well. You can go for mild-flavored herbs such as thyme, chives, parsley, and rosemary. They are flavorful but not too overpowering.
  • Deeply-Spiced – A dash of garlic powder will instantly level up our butter biscuits. Or you can try it with my Garlic Butter here. Everything Bagel Seasoning works like magic, too. 😉

Tips and Tricks

  • I strongly recommend freezing the butter and refrigerating the milk at least an hour before starting to ensure soft and fluffy biscuits.
  • It’s crucial to chill the dough to keep the butter cold. Our biscuits won’t be as flaky if the butter melts while kneading.
  • Do not overmix! We want to keep the butter flakes solid. Because the butter will create tiny air pockets in our biscuits once it melts during baking.
  • A pastry cutter or fork to mix the butter into the flour mixture will keep your hands from warming the butter.
  • Don’t skip the folding technique. This technique creates beautiful flaky layers to our homemade biscuits.

Make-Ahead Instructions

Making these yummy butter biscuits is as easy as 1, 2, 3. And, of course, you can easily make them ahead, too.

Just follow steps 1-9 and transfer the shaped biscuits into a baking sheet. Cover the uncooked biscuits with plastic wrap and refrigerate overnight or freeze them. Once frozen, you can transfer the biscuits to a resealable freezer-safe bag and keep them in the freezer for up to a month.

When ready to bake, just pop them in the oven, and they’ll be ready in no time. Perfect for busy mornings, snacks, or midnight cravings. Oh yes!

Serving and Storing Instructions

I love eating these buttermilk biscuits warm straight out from the oven, smothered with honey butter. They are one of my favorite comfort foods of all time. I also enjoy them slathered with lemon curd for a British tea feel. Aaah! Good times!

Leftovers really don’t last until the afternoon because I munch on them whenever I get the chance. LOL! Anyway, if you have any leftovers, know that they are super easy to store.

  • Store – Transfer the leftover butter biscuits to an airtight container or freezer-safe resealable bag.
  • Refrigerate – They will keep in the fridge for up to five days.
  • Freeze – Or freeze them for up to three months.
  • Reheat – You can warm them up again in a microwave for about 10-15 seconds or until warmed through. Honestly, though, the microwave usually toughens bread. So I prefer baking them at 350℉/177℃ for 5-7 minutes.

FAQs

What makes homemade biscuits tough?

Just like any baked goodies, overmixing the dough results in tough and unpleasantly chewy biscuits. This happens because too much gluten develops. It is also crucial to preheat the oven and bake the biscuits at the right temperature. Baking them at a very low temperature may harden the biscuits, too.

Which butter is best for biscuits?

Make sure to use good quality butter to enjoy your biscuits extra flavorful and moist with a nice texture. While you can also use shortening or lard to replace butter, the result won’t taste the same.

Which flour is best for biscuits?

For a crusty exterior with fluffy and soft center biscuits, go for all-purpose flour. Cake flour works, too. However, it won’t be as crusty and crispy on the outside, but it is sure to be lighter and fluffier. On the other hand, whole-wheat flour will give you a spongy, dense, chewy texture. So, it’s a matter of your preference.

Sweet Potato Casserole with green beans and biscuit

What to Serve with Butter Biscuits

Oh, you’ll love these Butter Biscuits with Clotted Cream, Creme Anglaise, or Chocolate Gravy for snack and desserts. But you’ll be happy to enjoy them as a side to these mouthwatering dishes below, too.

More Quick Bread Recipes to Try

Homemade buttermilk biscuits on a wax paper lined tray and butter on the side

Watch How to Make It

Butter Biscuits

You only need six essential baking ingredients to make these buttery, flaky, melt-in-your-mouth with incredibly soft center biscuits from scratch. Such a delightful treat with irresistible melt-in-your-mouth goodness with every bite. Just the perfect snack or side that pretty much goes well with anything.Makes 8-10 biscuits

Instructions

  • Sift flour, baking powder, granulated sugar, and salt in a large mixing bowl.

  • Quickly grate frozen butter into the flour mixture – grating the butter evenly distributes the fat throughout the dough, making it light and fluffy. Alternatively, quickly cut butter into the flour with a pastry blender until it resembles coarse crumbs, about 5 minutes. The flour should be crumbly and have pea-size chunks. Put the bowl in the fridge if you’re not going to make the biscuits right away. You don’t want your butter to get soft.

  • Make a well in the center of the bowl, pour in the buttermilk or milk, and stir until it just comes together. DON’T OVER MIX. (You want the butter to stay in tiny chunks for flakiness.)

  • Let it rest in the fridge for about 10 minutes while you prepare your surface.

  • Sprinkle flour onto a board or clean surface. Remove the dough from the fridge and place it on the board; knead about 3-4 times- just enough so it comes together. You can still see flakes of butter in the dough. Repeat: do not overmix.

  • Gently, gently pat dough with hands or roll out dough about to about ½” thick.

  • Repeat the folding process about 6-8 times to ensure flakiness. Roll it out gently. When you’re done folding, gently press the dough to about 1-inch thick, ready to be cut out.

  • Use a 2- or 3-inch round cookie cutter or the rim of a glass to cut the biscuit shapes. Push it straight down firmly, then pull back up. Gently loosen the dough from the cutter with your fingers and space them out equally on your prepared baking sheet. 

  • Knead any leftover scraps of dough together and repeat until all dough is used up. The last biscuits may not be as pretty as the rest, but they will pass the taste test.

  • Lightly brush with buttermilk or cream. 

  • Bake at 400°F/205℃ for 12-15 minutes or until lightly browned. While it is baking, melt the butter.

  • Remove and immediately brush with the melted butter and serve with honey if desired.

Tips & Notes:

  • I strongly recommend freezing the butter and refrigerating the milk at least an hour before starting to ensure soft and fluffy biscuits.
  • It’s crucial to chill the dough to keep the butter cold. Our biscuits won’t be as flaky if the butter melts while kneading.
  • Do not overmix! We want to keep the butter flakes solid. Because the butter will create tiny air pockets in our biscuits once it melts during baking.
  • A pastry cutter or fork to mix the butter into the flour mixture will keep your hands from warming the butter.
  • Don’t skip the folding technique. This technique creates beautiful flaky layers to our homemade biscuits.
  • Please keep in mind that the nutritional information is a rough estimate and can vary significantly based on the products used in the recipe.

Nutrition Information:

Serving: 2biscuits| Calories: 160kcal (8%)| Carbohydrates: 72g (24%)| Protein: 10g (20%)| Fat: 30g (46%)| Cholesterol: 47mg (16%)| Sodium: 93mg (4%)| Potassium: 37mg (1%)| Fiber: 6g (25%)| Sugar: 5g (6%)





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