Description
These Billion Dollar Buttery Biscuits are fluffy, tender, and packed with rich buttery flavor. Perfectly golden on the outside and soft on the inside, they come together quickly with simple ingredients and bake up beautifully for an irresistible homemade biscuit experience.
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 Oven and Prepare Baking Sheet: 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 flour, baking powder, salt, and baking soda until evenly combined to create a light, airy base for your biscuits.
- Incorporate Butter: Add the cold, cubed unsalted butter to the flour mixture. Using a pastry cutter or your fingertips, cut and rub the butter into the flour until the mixture resembles coarse crumbs, ensuring flaky biscuit layers.
- Add Milk: Gradually pour in the whole milk or buttermilk, stirring gently until the dough just comes together. Avoid overmixing to keep biscuits tender.
- Knead and Shape Dough: Turn the dough onto a floured surface and gently knead it a few times until smooth. Pat the dough into a 1-inch thick rectangle for uniform biscuit thickness.
- Cut Biscuits: Using a biscuit cutter or a glass, press straight down into the dough to cut out biscuits. Avoid twisting the cutter to maintain biscuit layers and rise.
- Arrange on Baking Sheet: Place the biscuits close together on the prepared sheet for soft sides or spaced apart if you prefer crispier edges.
- Brush with Butter: Brush the tops of the biscuits generously with melted unsalted butter to promote browning and add extra buttery flavor.
- Bake Biscuits: Bake in the preheated oven for 12-15 minutes until golden brown on top and cooked through.
- Serve Warm: Remove from the oven and serve the biscuits warm for the best taste and texture experience.
Notes
- For richer flavor and tenderness, use buttermilk instead of whole milk if desired.
- Keep the butter cold to ensure flaky layers in the biscuit.
- Don’t twist the biscuit cutter when cutting to help biscuits rise evenly.
- Brush with melted butter immediately after baking for a shiny, buttery finish.
- Biscuits are best enjoyed fresh but can be stored in an airtight container for up to 2 days or frozen for longer storage.
