BUTTER BISCUITS
These Butter Biscuits are light, flaky, and perfectly buttery. They make a great addition to any meal or can be enjoyed on their own with a bit of jam or honey.
Ingredients
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- ½ teaspoon salt
- ½ cup unsalted butter, cold and cubed
- ¾ cup milk (whole milk or buttermilk)
Instructions
- Preheat the oven to 450°F (230°C). Line a baking sheet with parchment paper.
- In a large mixing bowl, whisk together the all-purpose flour, baking powder, and salt.
- Add the cold, cubed butter to the flour mixture. Use a pastry cutter or your fingertips to cut the butter into the flour until the mixture resembles coarse crumbs.
- Make a well in the center of the mixture and pour in the milk. Stir until just combined, being careful not to overmix.
- Turn the dough out onto a lightly floured surface and gently knead it a few times to bring it together.
- Roll or pat the dough out to about ½-inch thickness. Use a biscuit cutter or a round cookie cutter to cut out biscuits. Gather any scraps, reroll, and cut out more biscuits until all the dough is used.
- Place the biscuits on the prepared baking sheet, spacing them slightly apart.
- Bake in the preheated oven for 12-15 minutes, or until the biscuits are golden brown on top.
- Remove from the oven and let the biscuits cool slightly on a wire rack.
Serve:
- Enjoy your Butter Biscuits warm, with a bit of butter, jam, or honey.
Notes
- Flour Variations: You can use self-rising flour in place of all-purpose flour and baking powder. If you do, omit the baking powder and salt.
- Cheese Biscuits: Add 1 cup of shredded cheddar cheese to the flour mixture before adding the butter for cheesy biscuits.
- Herb Biscuits: Add 1 tablespoon of chopped fresh herbs like chives, rosemary, or parsley to the dough for herb-flavored biscuits.
- Leftovers: Store any leftover biscuits in an airtight container at room temperature. They should keep well for up to 2 days. Reheat in the oven or microwave before serving.