Description
These Billion Dollar Buttery Biscuits are flaky, tender, and incredibly buttery, perfect for breakfast or as a comforting side for any meal. Made with simple pantry staples and baked to golden perfection, they offer a delightful homemade biscuit experience that’s both easy and satisfying.
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 the 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 until well combined.
- Cut in the butter: Add the cold, cubed unsalted butter to the dry ingredients. Use a pastry cutter or your fingers to work the butter into the flour mixture until it resembles coarse crumbs, creating a crumbly texture essential for flaky biscuits.
- Add milk: Gradually pour in the whole milk (or buttermilk) while stirring gently until just combined. Avoid overmixing to keep the biscuits tender.
- Shape the 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, which helps create uniform biscuits.
- Cut the biscuits: Use a biscuit cutter or a glass to cut out biscuits by pressing straight down without twisting, which keeps the edges light and flaky.
- Arrange biscuits on the tray: Place the biscuits close together on the prepared baking sheet for soft sides or spaced apart if you prefer crispier edges.
- Brush with butter: Brush the tops of the biscuits with melted unsalted butter to achieve a golden, buttery crust.
- Bake: Bake the biscuits in the preheated oven for 12-15 minutes or until they are golden brown on top, signaling they are perfectly cooked.
- Serve warm: Remove from oven and serve the biscuits warm to enjoy their buttery, flaky goodness at its best.
Notes
- For extra flavor and tenderness, substitute whole milk with buttermilk.
- Ensure the butter is very cold for the flakiest biscuit texture.
- Do not twist the biscuit cutter to maintain proper rising and texture.
- Brushing with melted butter after baking can add extra richness and a shiny finish.
- Biscuit dough should be handled gently and mixed minimally to avoid toughness.
