Description
Billion Dollar Buttery Biscuits are flaky, tender biscuits made with cold butter and a simple dough, baked to golden perfection. These buttery delights are perfect for breakfast, brunch, or alongside any meal, offering a classic homemade taste with a crisp exterior and a soft, fluffy interior.
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 your oven to 425°F (220°C) and line a baking sheet with parchment paper to prevent sticking.
- Mix dry ingredients: In a large bowl, whisk together the flour, baking powder, salt, and baking soda until evenly combined.
- Incorporate butter: Add the cold, cubed butter to the flour mixture. Use a pastry cutter or your fingers to work the butter into the flour until the mixture resembles coarse crumbs with pea-sized pieces.
- Add milk: Gradually pour in the milk and stir gently until just combined. Avoid overmixing to keep the biscuits tender.
- Knead the dough: Turn the dough onto a floured surface and gently knead it a few times to bring it together. Then, pat the dough into a 1-inch thick rectangle.
- Cut out biscuits: Use a biscuit cutter or a glass to cut out rounds by pressing straight down without twisting, which helps the biscuits rise evenly.
- Arrange on baking sheet: Place the biscuits on the prepared baking sheet. Position them close together for softer sides or spaced apart for crispier edges.
- Brush with melted butter: Lightly brush the tops of the biscuits with melted butter to enhance browning and flavor.
- Bake: Bake in the oven for 12-15 minutes until the tops are golden brown and the biscuits have risen nicely.
- Serve: Serve the biscuits warm to enjoy their buttery, flaky goodness at their best.
Notes
- For extra flaky biscuits, keep butter cold until just before use.
- Using buttermilk instead of whole milk adds a slight tang and helps with rise.
- Do not twist the biscuit cutter to avoid sealing the edges and inhibiting rise.
- Biscuits can be stored in an airtight container for up to 2 days or frozen for longer storage.
- Reheat biscuits in a warm oven to maintain crispness.
