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This easy-to-follow biscuit recipe makes wonderfully flaky and buttery biscuits every time. They are soft and fluffy on the inside, and are made with just 6 simple ingredients.
Why this recipe is so great:
- Easy to make – Just 6 simple ingredients and completely made by hand. The dough comes together quickly in one bowl. Then you roll it out, cut the dough into circles, and bake. These are the easiest and best biscuits you’ll ever make.
- Easy to serve – They are great served as a side to accompany any meal, slathered with a little butter for breakfast, or enjoyed with some clotted cream and jam with your afternoon tea.
- And even better to eat! – These biscuits are rich and buttery. They have distinct layers of flaky tender crumbs. The texture on the inside is incredibly soft and fluffy, it just melts in your mouth. I repeat, best biscuits EVER!
Key ingredients:
- All-purpose flour – Provides structure. Can be substituted with whole wheat flour for a healthier option but, please note, the texture won’t be as soft.
- Salt and sugar – Balances taste.
- Baking powder – Adds lift and makes the biscuits fluffy.
- Unsalted butter – Adds flavor and richness, and prevents the biscuits from being dry.
- Buttermilk – Adds tenderness and moisture. Can be substituted with any kind of milk or homemade buttermilk. The higher the fat content, the more moist the biscuits.
How to make butter biscuits:
(the ingredient amounts are listed in the printable recipe card further below)
- In a large bowl, toss together the flour, baking powder, sugar, and salt. Cut the butter into the flour mixture until only pea-size chunks remain.
- Add the buttermilk and stir until the dough comes together.
- Gently knead on a floured surface and roll out to a 6×9″ rectangle. Cut into 3 equal parts.
- Stack each third on top of one another. Roll out again to a 6×9″ rectangle.
- Using a 2¼ or 2½-inch biscuit cutter, cut as many circles as you can. Gather the scraps and repeat with the layering technique. Cut out more biscuits from the rest of the dough.
- Place the biscuits on a parchment paper-lined baking sheet. Bake at 450F for 10-12 minutes until golden brown on top.
Expert tips:
- Use cold butter and buttermilk – You want those little pieces of butter to remain solid before entering the oven so they will expand and produce steam during the baking process, creating those flaky layers.
- Be quick but gentle – Working quickly will help prevent the butter from melting or softening too much. You also want to be gentle while working the dough so you don’t create too much gluten, causing the biscuits to be tough.
How to store:
Biscuits can be stored in an airtight container at room temperature for up to 3 days, or in the fridge for up to a week.
How to freeze:
Once completely cooled, transfer to a freezer-friendly container or ziplock bag and store in the freezer for up to 3 months. Thaw overnight in the fridge. Warm up in the microwave or toaster oven before serving.
FAQ:
What is the best fat for biscuits?
Butter is definitely the best. Compared to other fats, it’s the most flavorful, most moist, and gives the best texture in biscuits.
Can I make biscuits without butter?
You can make drop biscuits using oil or heavy cream.
What is the best flour to use for biscuits?
All-purpose flour – it gives the best of both worlds, a crunchy outer crust and soft inside. Cake flour will make for a softer biscuit but you won’t get that nice outer crust, and bread flour will make for a tougher biscuit.
Why are my homemade biscuits hard?
If your biscuits turn out hard, it’s either because the dough was overworked or the oven temperature was too low.
You might also like:
- Homemade Beer Bread
- Quick Molasses Brown Bread
- Sweet Buttermilk Cornbread
- Best Scone Recipe
- Irish Soda Bread
Did you make this recipe? Please kindly leave a comment with your star rating below.
Flaky Butter Biscuits
5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.5 from 6 reviews
- Author: Lily Ernst
- Prep Time: 15 min
- Cook Time: 10 min
- Total Time: 25 minutes
- Yield: 8-10 biscuits
- Category: breakfast, side, snack
- Method: bake
- Cuisine: American
Description
This easy-to-follow biscuit recipe makes wonderfully flaky and buttery biscuits every time.
Ingredients
- 2 cups (250g) all-purpose flour
- 1 tbsp granulated sugar
- 1 tbsp baking powder
- 1 tsp salt
- 1/2 cup (114g) cold unsalted butter, cut into tablespoons
- 3/4 cup (188ml) cold buttermilk
Instructions
- Preheat oven to 450F and set side a baking sheet lined parchment paper or non-stick baking mat.
- In a large bowl, toss together the flour, sugar, baking powder, and salt.
- Cut in the butter with a pastry blender until only pea size chunks of butter remain.
- Add the cold buttermilk all at once and stir until dough forms.
- Gently knead the dough on a lightly floured surface and roll out onto a 6×9″ rectangle. Cut the rectangle into thirds. Stack each third on top of one another and roll the dough into a 6×9-inch rectangle again.
- Using a 2¼ or 2½-inch biscuit cutter dipped in flour, cut out as many biscuits as you can and place them on the prepared baking sheet. Do your best to piece together the scraps and use up all the dough with the layering technique, without overworking the dough or melting the butter with your hands.
- Bake for 10 to 12 minutes or until lightly golden brown.
Notes
The biscuits are best enjoyed the day of. Leftovers can stored in an airtight container at room temperature for up to 3 days.
Recipe from: Dessert Now Dinner Later
Savoury
by Lily Ernst on Sep 18, 2021 (updated Mar 19, 2022)
23 commentsLeave a comment »
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23 comments on “Flaky Butter Biscuits”
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Jeanette —Reply
This recipe is one the best ones I’ve come across…they came out perfect and just the right amount (only baking for two). This is now my “go to” recipe for biscuits!
Lily Ernst —Reply
Thank you for your feedback and I’m so happy to hear it your new go-to recipe!
Joan R —Reply
Disappointing results for me. They did not rise much and texture was tough. Very tasty though!
Lily Ernst —Reply
I’m sorry to hear that. It sounds like the dough was overworked causing too much gluten to form making the biscuits tough.
Julie C —Reply
This is my new go-to recipe for biscuits. Layering the dough is a game-changer and makes for the flakiest biscuits. So darn good!
Lily Ernst —Reply
Thank you, Julie! I’m so happy to hear it’s your new go-to!
Etak —Reply
Nice scones
Michelle —Reply
Defenately going to try this recipe. One small tip though, I don’t think the grams behind the cups etc are correct. 1 cup is I think about 240 grams so 2 cups should be around 480 grams.
Lily Ernst —Reply
Hi Michelle,
Thank you for your note. The weight of 1 cup depends on what you are measuring. 1 cup of sugar is much heavier than 1 cup of flour. I generally measure 1 cup of flour at 125 grams and 1 cup of butter is 227 grams (half a pound). I hope you enjoy the biscuits and please feel free to email me back if you have any other questions.
Natally —Reply
My son loves these to pieces! He keeps asking for more!
Lily Ernst —Reply
Aww, nice to hear. Thank you for your review!
Smita —Reply
How many times do I need to roll the dough onto thirds and place one over the other and reroll
Lily Ernst —Reply
Hi Smita,
You just need to do the process once, then cut out as many biscuits as you can. With the scraps, cut in half, stack, roll, and cut one (maybe two) more biscuits out of it. I hope that helps and please feel free to email me back if you have any other questions. Enjoy and have a great day!
Isabelle —Reply
Hey, Can I use self raising flour instead of regular and baking powder?
Thanks
IsabelleLily Ernst —Reply
Hi Isabelle,
Yes you can use self-raising flour in this recipe, just omit the baking powder and reduce the salt to 1/2 tsp. Enjoy!
Fida | Sweet and Savoury Pursuits —Reply
These biscuits look so fluffy and soft and I love that they’re so easy to make!
Shinta Simon —Reply
I love the texture of these biscuits in the pictures! I am pinning away….hoping to make these soon. Thank you for sharing at Fiesta Friday!
Jhuls | The Not So Creative Cook —Reply
These look so perfect, Lily. I find it difficult to get buttermilk, can I use a substitute??
Lily Ernst —Reply
Hey Jhuls,
You can make your own buttermilk by adding a tablespoon of lemon or white vinegar to one cup whole or 2% milk. Stir and let stand for 5 minutes and you’ve got buttermilk!Jhuls | The Not So Creative Cook —
Good thing that I could that substitute in these biscuits as well. I only use the substitute in marinating chicken.😂 Thanks a lot, Lily.😘
Dave G —Reply
I want!! Looks very inviting.
Jess@CookingisMySport —Reply
Your biscuits look so light and fluffy Lily. Beautiful rise too. Well done!
Lily Ernst —Reply
Thanks Jess and thanks for the visit. I always appreciate you stopping by. Hugs:)