If you’ve ever wondered how to make homemade butter biscuits that are flaky, buttery, and melt-in-your-mouth, you’re in the right place! These classic biscuits are perfect for breakfast, brunch, or any time you want a comforting treat. Best of all, they’re surprisingly easy to make with just a few simple ingredients. Let’s dive into the step-by-step process to create these delightful homemade butter biscuits.
What You’ll Need: Ingredients for Butter Biscuits
– 2 cups all-purpose flour
– 1 tablespoon baking powder
– 1 tablespoon granulated sugar
– 1 teaspoon salt
– 6 tablespoons unsalted butter (very cold)
– ¾ cup whole milk (or buttermilk for extra tang)
Tip: Keep your butter in the freezer for 10-20 minutes before starting. Cold butter is key to flaky biscuits!
Step 1: Prepare Your Dry Ingredients
Start by preheating your oven to 425°F (218°C) and lining a baking sheet with parchment paper. In a large bowl, whisk together the flour, baking powder, sugar, and salt until well combined. This dry mixture forms the base of your biscuit dough.
Step 2: Cut in the Butter
The secret to flaky biscuits is how you incorporate the butter. Using a box grater, shred the cold butter directly into the flour mixture. Then, use a pastry cutter, fork, or your hands to mix the butter into the flour until the mixture resembles coarse crumbs with pea-sized bits of butter throughout. This creates pockets of butter that will steam and puff up during baking.
Step 3: Add the Milk and Form the Dough
Pour in the milk gradually and stir gently with a wooden spoon or spatula until the dough just begins to come together. Avoid overmixing—overworking the dough can make biscuits tough. If the dough feels too dry, add a tablespoon of milk at a time until it’s manageable but still slightly sticky.
Step 4: Fold and Shape the Dough
Turn the dough out onto a floured surface. Sprinkle a little flour on top and gently pat it into a rectangle about 1 inch thick. Fold the dough into thirds like a letter, then rotate it 90 degrees and fold again. Repeat this folding process 4-6 times. This layering technique helps create those flaky biscuit layers.
After folding, pat the dough into a rectangle about 1 inch thick again. Use a floured biscuit cutter (about 2¾ to 3 inches wide) to cut out biscuits by pressing straight down—don’t twist the cutter, as twisting seals the edges and prevents rising.
Step 5: Bake to Golden Perfection
Place the cut biscuits close together on your prepared baking sheet—this helps them rise taller and stay soft on the sides. Bake in the preheated oven for 12-15 minutes, or until the tops are lightly golden brown. For an extra buttery finish, brush the tops with melted butter as soon as they come out of the oven.
Tips for Perfect Homemade Butter Biscuits
– Keep everything cold: Cold butter and cold milk help create flaky layers.
– Don’t overwork the dough: Gentle mixing and folding preserve tenderness.
– Use a sharp cutter: Press straight down without twisting for the best rise.
– Serve warm: Biscuits are best enjoyed fresh and warm, with butter, jam, or honey.
Variations to Try
– Buttermilk biscuits: Swap regular milk for buttermilk for a tangier flavor and extra fluffiness.
– Cheese biscuits: Add shredded cheddar or your favorite cheese to the dough for a savory twist.
– Herb biscuits: Mix in chopped fresh herbs like rosemary or chives for added aroma and taste.
Making homemade butter biscuits is easier than you think, and the results are absolutely worth it. With simple ingredients and a few easy steps, you can enjoy warm, flaky biscuits right from your oven any time you want.
Enjoy your baking adventure and the delicious biscuits that follow!
Butter biscuits are a timeless treat that bring comfort and joy to any meal. Try this recipe, and you’ll soon be making them again and again!