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Billion Dollar Buttery Biscuits

Updated on 2 min read
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Quick Description

Fluffy, tender, and buttery, these biscuits melt in your mouth. They’re so simple but incredibly delicious, perfect for breakfast, dinner, or as a side with your favorite comfort foods.

Servings & Timing

  • Yield: 10–12 biscuits
  • Prep Time: 10 minutes
  • Cook Time: 15–20 minutes
  • Total Time: ~30 minutes

Ingredients

  • 2 cups all-purpose flour
  • 2 ½ tsp baking powder
  • 1 tsp salt
  • 1 tbsp granulated sugar (optional)
  • ½ cup unsalted butter, cold and cubed (plus more for brushing)
  • ¾ cup whole milk (or heavy cream for extra richness)

Instructions

  1. Preheat the oven – Set your oven to 475°F (245°C) and line a baking sheet with parchment paper.
  2. Mix dry ingredients – In a large bowl, combine the flour, baking powder, salt, and sugar (if using). Stir well.
  3. Cut in the butter – Add the cold cubed butter to the dry ingredients. Using a pastry cutter or your fingers, work the butter into the flour until the mixture resembles coarse crumbs with pea-sized pieces of butter.
  4. Add milk – Pour in the milk and stir gently with a spatula until just combined. Be careful not to overwork the dough.
  5. Turn out the dough – On a floured surface, gently knead the dough a few times to bring it together. Pat it into a 1-inch thick rectangle.
  6. Fold the dough – For extra flakiness, fold the dough over itself a few times (like folding a letter) before rolling it out again.
  7. Shape biscuits – Using a biscuit cutter or a glass, cut out biscuits and place them on the prepared baking sheet. Press the cutter straight down without twisting to get the best rise.
  8. Bake – Brush the tops of the biscuits with a little melted butter for a golden finish. Bake for 15–20 minutes, or until the tops are golden brown.
  9. Serve – Let the biscuits cool slightly before serving. Enjoy them warm, with butter, honey, or jam.

Additional Notes

  • Fluffiness tip: Make sure your butter is cold and don’t overwork the dough to keep the biscuits light and flaky.
  • Storage: Store in an airtight container for up to 2 days. Reheat in the oven for a few minutes to bring back their fluffiness.
  • Make-ahead: You can freeze unbaked biscuits. Place them on a baking sheet, freeze for 1–2 hours, then transfer to a freezer bag. Bake from frozen at 475°F for 20–25 minutes.

Dietary Info

  • Vegetarian
  • Contains gluten and dairy

Would you like any flavor variations (ch

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