Butter Biscuits are a classic comfort food that’s easy to make and perfect for any occasion. These biscuits are soft, flaky, and packed with rich buttery flavor, making them an ideal side for breakfast, dinner, or as a base for biscuits and gravy. They’re made with simple ingredients but deliver incredible taste and texture, perfect for slathering with more butter, jam, or honey.
Table of Contents
- Ingredients
- Instructions
- Cooking Notes and Tips
- Variations
- Frequently Asked Questions (FAQs)
- Conclusion
Ingredients
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon salt
- 1 tablespoon granulated sugar
- 1/2 cup unsalted butter, very cold and cut into small cubes
- 3/4 cup cold buttermilk
- 2 tablespoons melted butter (for brushing on top)
Instructions
- Preheat the Oven: Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper.
- Mix Dry Ingredients: In a large mixing bowl, whisk together the flour, baking powder, baking soda, salt, and sugar until well combined.
- Cut in the Butter: Add the cold, cubed butter to the flour mixture. Use a pastry cutter or your fingertips to cut the butter into the flour until the mixture resembles coarse crumbs. The butter pieces should be about the size of small peas.
- Add Buttermilk: Pour in the cold buttermilk and gently stir with a fork or spatula just until the dough comes together. Be careful not to overmix, as overworking the dough can result in tough biscuits.
- Knead and Roll: Turn the dough out onto a lightly floured surface. Gently knead it 3-4 times until it comes together into a smooth ball. Pat the dough into a 1-inch thick rectangle.
- Cut the Biscuits: Use a biscuit cutter or a round cookie cutter to cut out biscuits. Press straight down without twisting to ensure the biscuits rise evenly. Place the biscuits on the prepared baking sheet, spacing them about 1 inch apart.
- Bake: Bake in the preheated oven for 12-15 minutes, or until the biscuits are golden brown on top.
- Brush with Butter: Remove the biscuits from the oven and immediately brush the tops with melted butter. Let them cool for a few minutes before serving.
Cooking Notes and Tips
- Cold Butter: Make sure your butter is very cold. The key to flaky biscuits is keeping the butter as cold as possible so it creates steam during baking, leading to those desirable layers.
- Buttermilk Substitute: If you don’t have buttermilk, you can make a substitute by adding 1 tablespoon of lemon juice or white vinegar to 3/4 cup of milk. Let it sit for 5 minutes before using.
- Don’t Twist: When cutting the biscuits, press straight down without twisting. Twisting the cutter can seal the edges and prevent the biscuits from rising properly.
Variations
- Cheese Biscuits: Add 1/2 cup of shredded cheddar cheese to the flour mixture before adding the butter for a cheesy twist.
- Herb Butter Biscuits: Add 1 tablespoon of chopped fresh herbs like rosemary, thyme, or chives to the dry ingredients for extra flavor.
- Sweet Biscuits: Add an extra tablespoon of sugar and a teaspoon of vanilla extract to the dough for a slightly sweet biscuit, perfect for serving with fresh berries and whipped cream.
Frequently Asked Questions (FAQs)
1. Can I make Butter Biscuits ahead of time?
Yes! You can prepare the dough, cut out the biscuits, and place them on a baking sheet. Cover them tightly and refrigerate for up to 24 hours before baking. You can also freeze unbaked biscuits and bake them directly from frozen, adding a few extra minutes to the bake time.
2. How do I store leftover biscuits?
Store leftover biscuits in an airtight container at room temperature for up to 2 days. You can also refrigerate them for up to a week or freeze them for up to 3 months. Reheat in the oven at 350°F (175°C) until warmed through.
3. What if I don’t have a biscuit cutter?
If you don’t have a biscuit cutter, you can use the rim of a glass or simply cut the dough into squares with a knife. The shape won’t affect the flavor, but using a sharp edge helps ensure even rising.
4. Why are my biscuits not flaky?
Flakiness comes from cold butter and not overworking the dough. Make sure your butter is very cold and that you mix the dough just until it comes together. Overmixing or using warm butter can result in dense biscuits.
Butter Biscuits are the ultimate comfort food, perfect for pairing with savory dishes, enjoying as a breakfast treat, or serving as a base for strawberry shortcake. With a rich buttery flavor and tender, flaky layers, these biscuits are sure to become a favorite in your household. Whether served with a generous smear of butter, a dollop of jam, or alongside a hearty meal, they’re always a crowd-pleaser. Give this recipe a try and enjoy the delicious simplicity of homemade butter biscuits!