Homemade Buttery Biscuits

Featured in Tasty Morning Favorites.

These flaky, buttery biscuits use cold butter and simple ingredients for the perfect texture. The folding technique creates beautiful layers in just 27 minutes.

Ranah
Updated on Tue, 21 Jan 2025 16:57:07 GMT
A wooden platter holds several golden-brown biscuits, showcasing their flaky layers. Pin it
A wooden platter holds several golden-brown biscuits, showcasing their flaky layers. | lifesugar.co

I spent years perfecting these buttery homemade biscuits in my farmhouse kitchen. After countless early mornings of testing I finally nailed this simple six ingredient recipe. No fancy shortening needed just real butter for that perfect melt in your mouth texture. Now these biscuits are a weekend tradition in our home.

A Recipe Worth Sharing

My kitchen fills with the most wonderful smell when these biscuits are baking. The recipe is so simple yet the results rival any bakery version. Even my mother in law who rarely gives compliments asked for the recipe. Trust me once you try these you'll never go back to store bought.

Kitchen Basics You'll Need

  • Just Regular Flour: Nothing fancy here your everyday all purpose flour works perfectly.
  • Baking Powder: This gives our biscuits that lovely rise.
  • A Touch of Sugar: Just a spoonful makes everything better.
  • Salt: Regular table salt is fine I use whatever's in my shaker.
  • Real Butter: Pop it in the freezer first trust me on this one.
  • Cold Milk: The colder the better for perfect texture.

Let's Bake Together

Mix Your Dry Ingredients
Toss everything together in your biggest bowl. I use my grandmother's old mixing bowl for good luck.
The Butter Trick
Here's my secret grate frozen butter right into the flour mix. It creates perfect little pockets of buttery goodness.
Add Your Milk
Pour it in slowly stirring just until everything comes together. Less mixing means more tender biscuits.
The Magic Fold
This is where the layers happen. Gently fold the dough over itself like you're folding a letter.
Shape and Bake
Pat it out use a glass if you don't have a cutter then into a hot oven they go until golden brown.
The Final Touch
Brush them with melted butter while they're still warm. Heaven.
A close-up of a flaky, golden-brown biscuit resting on a white cloth. Pin it
A close-up of a flaky, golden-brown biscuit resting on a white cloth. | lifesugar.co

My Secret Tips

  • The colder everything stays the better your biscuits will be. I even chill my bowl sometimes.
  • Touch the dough as little as possible let it be its tender self.
  • Those folds are like tucking your biscuits into bed each layer matters.
  • No twisting when you cut straight down and up for the tallest biscuits.

Keep Them Fresh

Pop leftover biscuits in an airtight container they'll stay good for a couple days. When you're ready warm them in the oven just a few minutes. The microwave works too but the oven keeps them crispy. Though in my house leftovers are rare.

The Cold Butter Secret

Freezing your butter isn't me being fussy it's pure science. Those tiny frozen butter pieces create steam pockets while baking. That's what gives you those gorgeous flaky layers. I pop my butter in the freezer the night before baking day.

Make Them Your Own

Sometimes I toss in some sharp cheddar and fresh herbs for savory biscuits. My kids love when I sprinkle cinnamon sugar on top. My neighbor adds garlic and rosemary. These biscuits are like a blank canvas just waiting for your creative touch.

A close-up image of freshly baked, golden-brown biscuits stacked on a white cloth. Pin it
A close-up image of freshly baked, golden-brown biscuits stacked on a white cloth. | lifesugar.co

What Makes These Special

These aren't just any biscuits they're a warm hug from the oven. No fancy ingredients or complicated steps needed. Just simple ingredients and a few tricks I've learned over countless Sunday mornings. They're proof that sometimes the simplest things are the best.

You Can Do This

Don't let biscuit making intimidate you. I've taught my kids my neighbor and countless friends. If my 12 year old can make perfect biscuits you can too. Just follow these steps and trust the process. Your first batch might not be perfect but by the second you'll be a pro.

The Magic of Layers

That folding step might seem fussy but it's pure magic. Each fold creates delicate layers that puff up in the oven. When you pull apart a warm biscuit and see those flaky layers you'll understand why we take the time. It's like creating tiny blankets of butter and flour.

Perfect Any Time

We love these for breakfast with honey and jam. They're perfect alongside a bowl of soup. My husband makes breakfast sandwiches with them. Last week we had them with strawberry shortcake. There's never a wrong time for a homemade biscuit.

Common Mishaps Fixed

Too much mixing makes tough biscuits just stir until things come together. Twisting your cutter seals the edges so straight up and down it goes. Keep those biscuits cozy close together on the pan they help each other rise tall and proud.

A close-up of freshly baked, golden-brown biscuits stacked on a white plate. Pin it
A close-up of freshly baked, golden-brown biscuits stacked on a white plate. | lifesugar.co

A Family Tradition

Every weekend morning starts with these biscuits in our house. The kids gather around the counter helping to cut shapes and brush on butter. It's more than just breakfast it's our family tradition. Some of our best conversations happen over warm biscuits and coffee.

Simple Tools Needed

No fancy equipment required here. A big bowl your hands and maybe a cheese grater for the butter. I use an old glass for cutting perfect circles. Some of my best batches were made with just the basics. Simple tools simple ingredients amazing results.

Frequently Asked Questions

→ Why does the butter need to be very cold?

Cold butter creates steam pockets during baking, resulting in flaky layers. Freezing the butter for 10-20 minutes before starting ensures the best texture.

→ Can I use different types of milk?

Yes, you can use whole milk, buttermilk, or 2% milk in this recipe. Each will work well, though whole milk gives the richest results.

→ Why shouldn't I use a rolling pin?

Using your hands instead of a rolling pin prevents overworking the dough. This helps keep the biscuits light and tender rather than tough.

→ Can I make larger batches?

The recipe can be doubled to make 12 biscuits. Just make sure to maintain the same thickness when shaping the dough.

→ Why fold the dough multiple times?

Folding the dough creates distinct layers that make the biscuits flaky. Be careful not to overwork it while folding to keep them tender.

Homemade Buttery Biscuits

Classic homemade biscuits that are light, flaky, and buttery. Ready in under 30 minutes, these biscuits are perfect for breakfast or as a side dish.

Prep Time
15 Minutes
Cook Time
12 Minutes
Total Time
27 Minutes

Category: Morning Favorites

Difficulty: Intermediate

Cuisine: American

Yield: 6 Servings (6 biscuits)

Dietary: Vegetarian

Ingredients

01 2 cups (250g) all-purpose flour.
02 1 tablespoon baking powder.
03 1 tablespoon granulated sugar.
04 1 teaspoon salt.
05 6 tablespoons (85g) very cold unsalted butter.
06 3/4 cup (177ml) whole milk.

Instructions

Step 01

Chill butter in freezer for 10-20 minutes. Heat oven to 425°F and line baking sheet with parchment.

Step 02

Combine flour, baking powder, sugar, and salt in large bowl.

Step 03

Grate cold butter using box grater, add to flour mixture and stir until it looks like coarse crumbs.

Step 04

Add milk and stir just until combined. Turn onto floured surface.

Step 05

Gently fold dough in half 5-6 times, rotating 90 degrees each time. Don't overwork.

Step 06

Pat dough to 1-inch thick. Cut with floured 2 3/4-inch biscuit cutter.

Step 07

Place biscuits close together on pan. Bake 12 minutes until lightly golden.

Notes

  1. Can double recipe to make 12 biscuits.
  2. Works with whole milk, buttermilk or 2% milk.
  3. European butter preferred but not required.

Tools You'll Need

  • Box grater.
  • Biscuit cutter.
  • Baking sheet.

Allergy Information

Please check ingredients for potential allergens and consult a health professional if in doubt.
  • Dairy (butter, milk).
  • Wheat (flour).

Nutrition Facts (Per Serving)

It is important to consider this information as approximate and not to use it as definitive health advice.
  • Calories: 280
  • Total Fat: 13 g
  • Total Carbohydrate: 36 g
  • Protein: 5 g