Description
These Billion Dollar Buttery Biscuits are tender, flaky, and packed with rich buttery flavor. Perfectly golden and fluffy, they bake up quickly and make an ideal accompaniment for breakfast, dinner, or any time you crave a comforting homemade biscuit.
Ingredients
Scale
Dry Ingredients
- 2 cups all-purpose flour
- 1 tbsp baking powder
- 1 tsp salt
- 1/2 tsp baking soda
Wet Ingredients
- 1/2 cup unsalted butter, cold and cubed
- 3/4 cup whole milk (or buttermilk)
- 2 tbsp unsalted butter, melted (for brushing)
Instructions
- Preheat Oven: Preheat the oven to 425°F (220°C). Line a baking sheet with parchment paper to prevent sticking and ensure even baking.
- Mix Dry Ingredients: In a large bowl, whisk together the all-purpose flour, baking powder, salt, and baking soda to evenly distribute the leavening agents and seasoning.
- Cut in Butter: Add the cold, cubed unsalted butter to the dry mixture. Using a pastry cutter or your fingers, work the butter into the flour until the mixture looks like coarse crumbs with some pea-sized pieces.
- Add Milk: Gradually pour in the whole milk (or buttermilk) and stir gently until the dough just comes together. Avoid overmixing to keep the biscuits tender.
- Knead and Shape Dough: Turn the dough onto a floured surface and gently knead it a few times to bring it together. Pat the dough into a 1-inch thick rectangle.
- Cut Biscuits: Use a biscuit cutter or a glass to cut out biscuits by pressing straight down without twisting to prevent sealing the edges and ensure rise.
- Arrange & Brush: Place the biscuits on the prepared baking sheet, positioning them close together for soft sides or spaced apart for crispier edges. Brush the tops with the melted butter for a golden finish.
- Bake: Bake in the preheated oven for 12-15 minutes or until the tops are golden brown and the biscuits are cooked through.
- Serve: Remove from the oven and serve the biscuits warm to enjoy their buttery richness at its best.
Notes
- Use cold butter to ensure flaky biscuit layers.
- Do not twist the cutter when cutting biscuits to help them rise evenly.
- For softer biscuit sides, place biscuits close together on the baking sheet.
- Buttermilk can be used instead of whole milk for a tangier flavor and lighter texture.
- Biscuits are best served fresh but can be reheated in the oven to restore crispness.
