If you love the comforting, golden warmth of fresh-from-the-oven biscuits, you are absolutely going to adore this Homemade Fluffy Buttery Biscuits Recipe. These biscuits are the perfect balance of tender crumbs and delicate flakiness, all wrapped up in a rich buttery flavor that feels like a hug for your taste buds. Whether you’re making a cozy breakfast or elevating dinner with a side of bread, these biscuits bring charm and soul to your table with every bite.
Ingredients You’ll Need
To make these irresistible biscuits, you’ll only need a handful of simple, pantry-friendly ingredients. Each one plays an important role, from the flour that gives structure, to the cold butter that creates those coveted flaky layers, and the milk that adds tenderness and moisture.
- 2 cups all-purpose flour: This is the foundation of your biscuits, providing structure and the perfect crumb texture.
- 1 Tablespoon baking powder: This leavens the dough, helping your biscuits rise beautifully and become light and fluffy.
- 1 Tablespoon granulated sugar: Adds a subtle sweetness that enhances the buttery flavor without overpowering it.
- 1 teaspoon salt: Balances sweetness and intensifies all the delicious flavors in the biscuits.
- 6 Tablespoons unsalted butter (very cold): Chilled butter is key to those flaky layers; European butter works wonders but any unsalted will do.
- ¾ cup whole milk: Or buttermilk or 2% milk; it brings moisture and richness to the tender dough.
How to Make Homemade Fluffy Buttery Biscuits Recipe
Step 1: Prepare the Butter and Oven
Start by chilling your butter in the freezer for 10 to 20 minutes to ensure it is very cold, which is crucial for creating flaky layers. Meanwhile, preheat your oven to 425°F and line a baking sheet with parchment paper to prevent sticking.
Step 2: Mix Dry Ingredients
In a large bowl, combine the flour, baking powder, sugar, and salt. Give these ingredients a good mix so everything is well distributed—this ensures even flavor and lift throughout your biscuits.
Step 3: Incorporate the Butter
Remove your chilled butter from the freezer. Using a box grater to shred it into your flour mixture is ideal, as it helps achieve small, even pieces of butter. Stir the mixture until it resembles coarse crumbs—this texture will puff up beautifully in the oven.
Step 4: Add Milk and Combine
Pour in the milk and gently stir using a wooden spoon or spatula until just combined. Be careful not to overwork the dough at this stage; you want everything moistened but not toughened.
Step 5: Fold and Layer the Dough
Turn the dough onto a well-floured surface. Gently bring it together with your hands, adding flour if it’s sticky. Fold the dough over itself and flatten it lightly, then rotate 90 degrees and fold again. Repeat this folding step five to six times—this layering process helps develop your biscuits’ flakiness without the need for a rolling pin.
Step 6: Cut and Arrange Biscuits
Shape the dough into about 1-inch thickness. Use a well-floured 2 ¾-inch biscuit cutter to press straight down, then transfer each biscuit carefully to your lined baking sheet, placing them less than ½ inch apart. Rework scraps gently to maximize how many biscuits you get.
Step 7: Bake to Golden Perfection
Bake your biscuits at 425°F for about 12 minutes, or until the tops just start to turn lightly golden brown. This quick, high-temperature bake produces tender interiors with beautifully browned exteriors.
Step 8: Finish with Butter
Right after removing from the oven, brush the warm biscuits with melted salted butter for that extra luscious, buttery finish that makes these biscuits truly irresistible.
How to Serve Homemade Fluffy Buttery Biscuits Recipe
Garnishes
While these biscuits are delightful on their own, topping them with a pat of softened butter, a drizzle of honey, or a smear of your favorite jam instantly elevates their charm. Fresh herbs like chives or thyme sprinkled on top can add a lovely touch of aroma and color for savory occasions.
Side Dishes
Pair these fluffy buttery biscuits with hearty breakfasts like scrambled eggs and crispy bacon, or alongside comforting soups and stews at dinner. They soak up gravies and sauces perfectly, making them the ideal bread companion.
Creative Ways to Present
Get playful by slicing biscuits open to make mini breakfast sandwiches with eggs, cheese, and sausage. Or turn them into decadent shortcakes by layering with whipped cream and fresh berries for a dessert twist. The options are deliciously endless!
Make Ahead and Storage
Storing Leftovers
Wrap leftover biscuits tightly in plastic wrap or place in an airtight container at room temperature. They remain soft and tasty for up to two days — perfect if you want to enjoy them fresh the next morning.
Freezing
For longer storage, freeze biscuits individually on a baking sheet until firm, then transfer to a freezer-safe bag. This method keeps them fresh and ready to pop out for a quick snack or meal booster whenever you need.
Reheating
Warm frozen or leftover biscuits in a preheated oven at 350°F for 10-12 minutes. This revives their flaky texture and buttery aroma wonderfully, almost like fresh-baked.
FAQs
Can I use frozen butter instead of chilled fresh butter?
Yes, frozen butter works great as long as you give it time to slightly soften so it can be grated or cut into your flour without melting, which is crucial for flaky biscuits.
What’s the difference between using whole milk and buttermilk?
Buttermilk adds a slight tang and tenderizes the dough more, creating a richer flavor and fluffier texture, but whole milk works perfectly well too—choose based on what you have or prefer.
Why shouldn’t I use a rolling pin to roll out biscuit dough?
Using hands to gently pat and fold the dough preserves the delicate butter layers. A rolling pin can overwork the dough and flatten those layers, resulting in denser biscuits.
How can I make my biscuits more flaky?
Keep your butter as cold as possible and fold the dough multiple times to create thin layers of butter and dough. Also, be gentle and avoid over-mixing to ensure light, flaky biscuits.
Can I substitute all-purpose flour with self-rising flour?
You can, but skip the baking powder and salt since self-rising flour already contains them. You might need to adjust quantities to get the perfect dough consistency.
Final Thoughts
Trust me when I say that once you try this Homemade Fluffy Buttery Biscuits Recipe, you’ll never want store-bought again. The joy of biting into a warm, flaky biscuit fresh from your own oven is something truly special. So grab your ingredients, roll up your sleeves, and treat yourself and your loved ones to these little golden pillows of comfort. You’ll be thrilled with the results!
PrintHomemade Fluffy Buttery Biscuits Recipe
This Homemade Biscuits recipe yields soft, flaky, and buttery biscuits perfect for breakfast or as a side for any meal. Made with simple pantry staples like all-purpose flour, baking powder, sugar, salt, cold unsalted butter, and whole milk, these biscuits are easy to prepare and bake to golden perfection in just 27 minutes. The technique of folding the dough ensures layers for a tender crumb, making them a delicious classic everyone will love.
- Prep Time: 10 minutes
- Cook Time: 17 minutes
- Total Time: 27 minutes
- Yield: 6 biscuits
- Category: Baking
- Method: Baking
- Cuisine: American
Ingredients
Dry Ingredients
- 2 cups all-purpose flour (250g)
- 1 Tablespoon baking powder
- 1 Tablespoon granulated sugar
- 1 teaspoon salt
Wet Ingredients
- 6 Tablespoons unsalted butter, very cold (85g), ideally European unsalted butter
- ¾ cup whole milk (177ml) – buttermilk or 2% milk can also be used
Instructions
- Chill the Butter: For best results, place your butter in the freezer for 10-20 minutes to ensure it is very cold, which is key for achieving light, flaky biscuits.
- Preheat Oven and Prepare Baking Sheet: Heat your oven to 425°F (220°C) and line a cookie sheet with nonstick parchment paper. Set aside until ready to bake.
- Mix Dry Ingredients: In a large mixing bowl, combine the all-purpose flour, baking powder, granulated sugar, and salt thoroughly. Set aside.
- Incorporate Butter into Flour Mix: Take the cold butter from the refrigerator and either cut it into the flour mixture with a pastry cutter or, preferably, grate the butter using a box grater. Stir the butter pieces into the flour mixture.
- Form Coarse Crumbs: Continue mixing until the mixture resembles coarse crumbs with small, evenly distributed butter pieces.
- Add Milk and Combine: Pour in the whole milk and use a wooden spoon or spatula to stir gently just until the dough comes together. Avoid overworking the dough to maintain tenderness.
- Work the Dough on Floured Surface: Transfer the dough onto a well-floured surface and gently bring it together by hand. If sticky, sprinkle additional flour as needed to manage the dough.
- Fold for Flakiness: Fold the dough in half over itself, then gently press it down to flatten. Rotate the dough 90 degrees and repeat folding and flattening 5-6 times, being careful not to overwork the dough to keep layers.
- Flatten Dough and Prepare Cutter: Using your hands (avoid a rolling pin), flatten the dough to about 1 inch thick. Lightly dust a 2 ¾ inch round biscuit cutter with flour.
- Cut Out Biscuits: Make close cuts by pressing the biscuit cutter straight down into the dough, then lift and drop each biscuit onto the prepared baking sheet. Do not twist the cutter to preserve biscuit rise.
- Place Biscuits on Baking Sheet: Arrange the biscuits less than ½ inch apart on the baking sheet to help them rise up evenly.
- Rework Dough for Extra Biscuits: Gently gather any remaining dough, press it together lightly to avoid overworking, and cut out an additional 1-2 biscuits until you have at least 6 in total.
- Bake Biscuits: Bake in the preheated oven at 425°F for about 12 minutes or until the tops turn lightly golden brown.
- Finishing Touch: If desired, immediately brush the hot biscuits with melted salted butter for extra flavor. Serve warm and enjoy!
Notes
- Using very cold butter is essential for flaky layers – chilling it in the freezer helps achieve this perfectly.
- Do not overwork the dough; gentle folding preserves the biscuit’s tender texture.
- If you prefer, buttermilk or 2% milk can substitute whole milk to add slight tanginess or reduce fat.
- Avoid twisting the biscuit cutter to get the best rise and shape.
- Serve these biscuits warm for optimal taste, optionally topped with butter, honey, or jam.
