Description

Fluffy Butter Biscuits are golden, flaky, and melt-in-your-mouth delicious. With a rich buttery flavor and soft, airy texture, these biscuits are perfect for breakfast, brunch, or as a side dish.

Ingredients

2 cups all-purpose flour

1 tbsp baking powder

1/2 tsp baking soda

1 tsp salt

1 tbsp granulated sugar (optional, for a slight sweetness)

1/2 cup cold unsalted butter, cut into cubes

3/4 cup cold buttermilk (plus extra for brushing)

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Instructions

Preheat your oven to 450°F (230°C). Line a baking sheet with parchment paper or lightly grease it.
In a large bowl, combine the flour, baking powder, baking soda, salt, and sugar (if using).
Add the cold butter cubes to the flour mixture. Use a pastry cutter or your fingertips to work the butter into the flour until it resembles coarse crumbs with pea-sized pieces of butter.
Gradually add the cold buttermilk and stir gently with a fork until the dough starts to come together. Be careful not to overwork the dough.
Turn the dough onto a floured surface and gently knead a few times until it holds together. Pat the dough into a 1-inch thick rectangle.
Fold the dough over itself three times (like folding a letter), then press it back into a rectangle. This will create the flaky layers.
Use a biscuit cutter or a glass to cut the dough into rounds, pressing straight down without twisting to keep the layers intact.
Place the biscuits on the prepared baking sheet. Brush the tops with extra buttermilk for a golden finish.
Bake for 12-15 minutes, or until the biscuits are golden brown and puffed up.
Remove from the oven and serve warm.

Notes

For cheddar biscuits, add 1/2 cup of shredded cheddar cheese to the dry ingredients.
For herb biscuits, mix in 1-2 tbsp of finely chopped fresh herbs like rosemary, thyme, or parsley.
For garlic biscuits, add 1-2 cloves of minced garlic or brush with garlic butter after baking.
For sweeter biscuits, increase the sugar to 2 tbsp and add a teaspoon of vanilla extract.
Store leftovers in an airtight container at room temperature for up to 2 days or freeze them for up to 3 months.
If you don’t have buttermilk, you can substitute it with regular milk mixed with 1 tbsp of vinegar or lemon juice.

Prep Time: 15 minutes
Cook Time: 12-15 minutes
Category: Side Dish
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 biscuit
Calories: 210
Sugar: 2g
Sodium: 380mg
Fat: 12g
Saturated Fat: 7g
Unsaturated Fat: 4g
Trans Fat: 0g
Carbohydrates: 22g
Fiber: 1g
Protein: 3g
Cholesterol: 30mg