Description
These classic Butter Biscuits are flaky, tender, and buttery, perfect as a side for breakfast or dinner. Made with simple ingredients like flour, butter, baking powder, and milk, these biscuits bake up golden and fluffy with a slightly crisp exterior and soft interior. The technique of folding the dough adds layers for extra flakiness, making these biscuits irresistibly delicious.
Ingredients
Scale
Dry Ingredients
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 1 teaspoon salt
- 1 tablespoon sugar
Wet Ingredients
- 1/2 cup unsalted butter, cold and cubed
- 3/4 cup milk (or buttermilk for a richer flavor)
Instructions
- Preheat the Oven: Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper or lightly grease it to prevent sticking.
- Combine Dry Ingredients: In a large bowl, whisk together the flour, baking powder, salt, and sugar until evenly mixed to ensure consistent flavor and leavening.
- Cut in the Butter: Add the cold, cubed butter to the dry mixture. Use a pastry cutter, fork, or your fingers to gently incorporate the butter into the flour until the mixture resembles coarse crumbs with pea-sized pieces of butter, which helps create flaky texture.
- Add the Milk: Pour in the milk and stir gently until just combined. The dough should be slightly sticky but still manageable; avoid overmixing to keep the biscuits tender.
- Form the Biscuits: Turn the dough onto a lightly floured surface and knead it lightly a few times to bring it together. Pat the dough into a 1-inch thick rectangle, then fold it over onto itself a few times to create flaky layers, pressing it back to 1-inch thickness.
- Cut Out Biscuits: Using a 2-inch round biscuit cutter, cut out biscuits and place them on the prepared baking sheet. Gently re-roll and cut any leftover dough to maximize yield.
- Bake: Bake in the preheated oven for 12-15 minutes until the tops are golden brown and biscuits have risen, indicating they are fully cooked and fluffy.
- Serve: Remove biscuits from the oven and let them cool slightly on a wire rack. Serve warm with butter, jam, or gravy for a comforting treat.
Notes
- Using cold butter is key to achieving flaky biscuits as it creates steam during baking, forming layers.
- Buttermilk can be substituted for milk for a richer flavor and slightly tangier taste.
- Do not overwork the dough to keep biscuits tender and light.
- Biscuit cutter should be pressed straight down without twisting to help the biscuits rise evenly.
- Serve fresh for best texture; biscuits can be reheated in a warm oven if needed.
