Butter Biscuit Recipe
I love this biscuit recipe because it takes me back to the cozy, nostalgic vibes of homemade comfort food, with just the right amount of buttery goodness and a hint of sweetness. Plus, the process of folding the dough is so satisfying and results in those perfect, flaky layers that make my brunch game unbeatable!
I adore making these traditional butter biscuits. Their balance of 2 cups flour and 1 tablespoon sugar couldn’t be better.
They have just the right bit of sweetness. The 1/2 cup butter contributes flakiness to the texture, and 3/4 cup buttermilk makes sure everything holds together.
Ingredients
Flour that serves all purposes: Rich in carbohydrates, it gives a structure, a basic baking staple.
Baking powder: Aids in the leavening, helps the biscuits rise, creates fluffiness.
Butter that is not salted: Contributes opulence, taste, and the kind of crumbly, almost blow-apart texture that’s certainly not dry; comes in at around 16 percent fat.
Buttermilk has a slight tang, and it tenderizes the dough and helps it rise.
Sugar: Adds a little sweetness, boosts flavor, and balances salt.
Ingredient Quantities
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 tablespoon sugar
- 1/2 cup unsalted butter, chilled and cubed
- 3/4 cup buttermilk, cold
- 2 tablespoons melted butter, for brushing
Instructions
1. Heat your oven to 425 degrees Fahrenheit (220 degrees Celsius). Prepare a baking sheet by covering it with parchment paper.
2. In a big mixing bowl, combine the flour, baking powder, baking soda, salt, and sugar. Whisk these dry ingredients together well.
3. The chilled, cubed butter goes into the flour mixture. A pastry cutter (or your fingers) is used to cut the butter into the flour until the mixture has the appearance of coarse crumbs.
4. Create a depression in the center of the flour mixture and add the cold buttermilk. Using a fork, mix the buttermilk with the flour until a shaggy dough forms. It is alright if there are dry bits of flour around the edge of the bowl. If the dough is too dry to hold together, mix in more buttermilk, a tablespoon at a time, until the mixture holds together when you press it with your fingers.
5. Place the dough on a surface that you have lightly floured. Knead the dough a couple of times, gently and in a way that you realize will not be very effective, to form a rough ball.
6. The dough should be formed into a rectangle approximately 1 inch thick. It should be folded into thirds, like a letter. Then, a turn of 90 degrees should be given to the dough, after which it should be flattened again. The dough should then be folded into thirds, like a letter once more. This process of flattening and turning should be repeated two more times.
7. Form the dough into a rough rectangle, then roll or pat it out to about 1/2-inch thickness. Use a biscuit cutter to cut out biscuits, pressing straight down without twisting, and slice as needed to get right-to-left edge pieces. Gather scraps, re-roll, and cut more biscuits.
8. Put the biscuits on the baking sheet you prepared, and space them about 1 inch apart.
9. The melted butter should be brushed on the tops of the biscuits. This will make them turn into a golden-brown color.
10. 12-15 minutes: the biscuits are golden brown and cooked through. Serve warm.
Equipment Needed
1. Oven
2. Baking sheet
3. Parchment paper
4. Large mixing bowl
5. Whisk
6. Pastry cutter (or use fingers)
7. Fork
8. Rolling pin (optional, if not patting dough out)
9. Biscuit cutter
10. Pastry brush
11. Measuring cups
12. Measuring spoons
13. Knife (for cutting butter)
14. Cutting board (optional, for butter)
FAQ
- Can I use salted butter instead of unsalted?You can use salted butter, but reduce the added salt to 1/4 teaspoon to achieve the correct flavor balance.
- What if I don’t have buttermilk?You can create a stand-in by combining 1 tablespoon of lemon juice or vinegar with 3/4 cup of milk and allowing it to rest for 5 minutes.
- How do I know when the biscuits are done?The top of the biscuits should be golden brown and they should have risen. You can check this by sticking a toothpick in them; it should come out clean.
- Can I freeze the dough for later use?You can indeed freeze the dough. Form the biscuits, freeze them on a tray, and after they are solid, put them in a bag. Bake from frozen. Add a few extra minutes to the baking time.
- What’s the best way to combine the butter with the flour?Employ a pastry cutter or your fingers to incorporate the butter into the flour until the mixture has the appearance of coarse crumbs.
- Can I add other ingredients like cheese or herbs?Of course! You can incorporate flavors such as shredded cheese, chopped herbs, or spices after you’ve mixed the butter into the flour for a better-tasting end product.
Substitutions and Variations
All-purpose flour: Substitute with whole wheat flour for a nuttier flavor, or with a gluten-free flour blend for a gluten-free alternative.
Baking powder: If you cannot get it, mix together 1/2 teaspoon cream of tartar and 1/4 teaspoon baking soda to make the 3/4 teaspoon of baking powder needed in this recipe.
Buttermilk: Substitute with 3/4 cup plain yogurt. Alternatively, mix 3/4 cup milk with 1 tablespoon lemon juice or vinegar and allow it to sit for 5 minutes.
Butter (unsalted): Margarine, vegetable shortening, or solid coconut oil, in equal amounts, can serve as substitutes.
Sugar: Use honey or maple syrup but cut it back to 1 teaspoon because they’re so much sweeter.
Pro Tips
1. Butter Temperature and Texture: Keep the butter as cold as possible until it’s incorporated into the flour. This ensures flaky layers in your biscuits. You can even freeze the butter for a few minutes before cubing it for extra coldness. If you’re using your fingers to mix the butter, work quickly to avoid warming the butter with your body heat.
2. Buttermilk Substitution: If you don’t have buttermilk, you can make a substitute by mixing 3/4 cup of milk with 1 tablespoon of lemon juice or white vinegar. Let it sit for about 5 minutes before using. This will mimic the acidity and tanginess of buttermilk.
3. Dough Handling: Be gentle when kneading and handling the dough. Overworking the dough can result in tough biscuits. The folding technique described is similar to laminating dough, which helps create layers and flakiness—be sure to follow it closely.
4. Biscuit Cutting: When using the biscuit cutter, press straight down without twisting to prevent sealing the edges. Twisting can inhibit the biscuits’ ability to rise properly and create even layers.
5. Baking Sheet Preparation: For an extra-crispy bottom, place the biscuits close together on the baking sheet so they touch slightly. This will help the biscuits rise upwards rather than outwards as they bake.
Butter Biscuit Recipe
My favorite Butter Biscuit Recipe
Equipment Needed:
1. Oven
2. Baking sheet
3. Parchment paper
4. Large mixing bowl
5. Whisk
6. Pastry cutter (or use fingers)
7. Fork
8. Rolling pin (optional, if not patting dough out)
9. Biscuit cutter
10. Pastry brush
11. Measuring cups
12. Measuring spoons
13. Knife (for cutting butter)
14. Cutting board (optional, for butter)
Ingredients:
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 tablespoon sugar
- 1/2 cup unsalted butter, chilled and cubed
- 3/4 cup buttermilk, cold
- 2 tablespoons melted butter, for brushing
Instructions:
1. Heat your oven to 425 degrees Fahrenheit (220 degrees Celsius). Prepare a baking sheet by covering it with parchment paper.
2. In a big mixing bowl, combine the flour, baking powder, baking soda, salt, and sugar. Whisk these dry ingredients together well.
3. The chilled, cubed butter goes into the flour mixture. A pastry cutter (or your fingers) is used to cut the butter into the flour until the mixture has the appearance of coarse crumbs.
4. Create a depression in the center of the flour mixture and add the cold buttermilk. Using a fork, mix the buttermilk with the flour until a shaggy dough forms. It is alright if there are dry bits of flour around the edge of the bowl. If the dough is too dry to hold together, mix in more buttermilk, a tablespoon at a time, until the mixture holds together when you press it with your fingers.
5. Place the dough on a surface that you have lightly floured. Knead the dough a couple of times, gently and in a way that you realize will not be very effective, to form a rough ball.
6. The dough should be formed into a rectangle approximately 1 inch thick. It should be folded into thirds, like a letter. Then, a turn of 90 degrees should be given to the dough, after which it should be flattened again. The dough should then be folded into thirds, like a letter once more. This process of flattening and turning should be repeated two more times.
7. Form the dough into a rough rectangle, then roll or pat it out to about 1/2-inch thickness. Use a biscuit cutter to cut out biscuits, pressing straight down without twisting, and slice as needed to get right-to-left edge pieces. Gather scraps, re-roll, and cut more biscuits.
8. Put the biscuits on the baking sheet you prepared, and space them about 1 inch apart.
9. The melted butter should be brushed on the tops of the biscuits. This will make them turn into a golden-brown color.
10. 12-15 minutes: the biscuits are golden brown and cooked through. Serve warm.