Description
These mouthwatering breakfast butter biscuits are fluffy, flaky, and golden brown, perfect for starting your day with a comforting homemade treat. Made with cold butter and tangy buttermilk, these traditional biscuits come together quickly and bake up light and tender, ideal for serving alongside eggs, bacon, or your favorite jam.
Ingredients
Scale
Dry Ingredients
- 2 cups (250g) all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon salt
Wet Ingredients
- 6 tablespoons (85g) unsalted butter, cold and cubed
- 3/4 cup (180ml) buttermilk (plus more if needed)
Instructions
- Preheat the oven. Preheat your oven to 450°F (232°C) and line a baking sheet with parchment paper to prevent sticking and ensure even baking.
- Mix dry ingredients. In a large mixing bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt to evenly distribute the leavening agents and seasoning.
- Cut in the butter. Add the cold, cubed butter to the flour mixture and use a pastry cutter or fork to cut it in until the mixture resembles coarse crumbs. This ensures a flaky texture in the finished biscuits.
- Add buttermilk and combine. Pour in the buttermilk and gently stir just until the dough comes together. Avoid overmixing to keep the biscuits tender and light.
- Form the dough. Turn the dough out onto a floured surface and gently pat or roll it to about 1-inch thickness. Then fold the dough over itself 2 to 3 times to build layers that will create flakiness. Roll it out again to the same thickness.
- Cut out biscuits. Use a round biscuit cutter or a glass to cut the dough into rounds. Place them on the prepared baking sheet, leaving a little space between each biscuit.
- Bake until golden. Bake in the preheated oven for 12 to 15 minutes, or until the biscuits rise and develop a beautiful golden-brown top.
- Cool and serve. Remove the biscuits from the oven and let them cool on a wire rack for a few minutes. Serve warm for the best flavor and texture.
Notes
- Make sure the butter is very cold for the best flaky texture.
- Do not overmix the dough; stir until just combined for tender biscuits.
- Folding the dough multiple times creates flakiness similar to puff pastry.
- If the dough feels too dry, add a splash more buttermilk, one tablespoon at a time.
- Biscuits are best enjoyed fresh but can be stored in an airtight container for 1-2 days and warmed gently before serving.
