Classic Butter Biscuits

These classic butter biscuits are so tender and flaky and filled with that irresistible butter flavor! The recipe only calls for 6 simple ingredients and comes together very quickly. You can have fresh hot butter biscuits on the table in just about 20 minutes! 

These classic butter biscuits are so tender and flaky and filled with that irresistible butter flavor! The recipe only calls for 6 simple ingredients and comes together very quickly. You can have fresh hot butter biscuits on the table in just about 20 minutes!

I LOVE biscuits. I love biscuits so much that I literally ate half of this pan slathered in butter and blackberry jam as my lunch the day I shot this recipe. I didn’t even feel guilty about it either. Because, YOLO, or something like that.

These biscuits are just so dang good. How much do you like butter? Because these all butter biscuits are so buttery that your butter loving self won’t be able to keep your hands off them. Did I mention I ate FOUR OF THESE for lunch?!

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So here’s the thing, I’ve been trying my darnedest to avoid accepting fall into my life. I don’t want it. I want summer to stay forever and ever. Have you ever experienced summer in Chicago? It is magical! I’m grumpy about it ending. I just want to live in denial!

But no matter how much I want to pretend that fall isn’t coming, the days are inevitably getting shorter and the temperatures are getting cooler. It is happening whether I’m going to pout about it or not!

So I guess I am self medicating with one of my favorite comfort foods. If you haven’t noticed, I have a thing for those old-fashioned classic recipes. I teeter back and forth between my love affair with lard biscuits and the one I have with butter biscuits. I guess you could say it is a biscuit love triangle.

If I’m making biscuits for biscuits and gravy, I have to go with lard biscuits. Hands down. You really can’t beat how flaky and tender they are! But if I’m making biscuits to serve with butter and jam, or as a side dish to a meal, then I usually lean toward butter biscuits. That buttery flavor just has my heart.

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A while back I did a detailed tutorial about The Biscuit Mixing Method. If you are unfamiliar with this method it couldn’t hurt to check it out. This method is used for creating mostly biscuits and scones, hence the name of the method. If you follow it precisely, you with end up with super tender and flaky biscuits every time. The two biggest tips for this method is to make sure your butter and your milk are really cold and to be gentle with the dough and work it as little as possible.

I made you a video this time to help with the visuals!

Classic Butter Biscuits

These all butter biscuits are so tender and flaky and are filled with that irresistible butter flavor! The recipe only calls for 6 simple ingredients and comes together very quickly. You can have fresh hot butter biscuits on the table in just about 20 minutes! 

Ingredients:

  • 2 cups all-purpose flour (lightly scooped into measuring cups and leveled off)
  • 1/4 tsp baking soda
  • 1 TBSP baking powder
  • 1 1/4 tsp kosher salt
  • 3 oz (6 TBSP) unsalted butter, very cold and cut very small
  • 1 cup buttermilk, very cold

Directions:

  1. Preheat your oven to 475°F.
  2. Combine the flour, baking soda, baking powder, and salt in a large bowl and whisk together.
  3. Add the cold butter pieces into the dry ingredients and cut into the flour, using a pastry cutter or a fork, until it resembles coarse meal.
  4. Add the cold buttermilk into the bowl and stir with a spoon or a rubber spatula JUST until combined. This should only take a few turns. The dough will be pretty wet and sticky.
  5. Turn the dough out onto a lightly floured board. With floured hands gently pat out (do NOT roll with a rolling pin) the dough out until it’s about 1/2″ thick. Add a tiny bit of flour over top if needed and fold the dough over itself about 5 times, gently pressing down in between each fold. Gently pat the dough out to a 1 inch thick.
  6. Use a round cutter to cut into rounds about 2 1/2 inch wide. You can go smaller for more biscuits.
  7. Gently pat the scraps together to cut out the rest of your biscuits.
  8. Place the biscuits in a buttered pan close together. I used a 10″ cast iron skillet, but you can also use a cake pan, a spring form pan, or a baking dish.
  9. Immediately place the biscuits in the oven and bake at 475F for about 12-14 minutes. DO NOT open the oven door for AT LEAST the first half of baking time. You want the steam to stay trapped in the oven to help with the rise. Brush biscuits with melted butter if desired.

Recipe Notes:

If you do not have buttermilk on hand you can make “soured milk” by combining 1 cup of milk with 1 TBSP of lemon juice or white vinegar and let it sit for about 5 minutes. You need the acid in this recipe from either the buttermilk or the soured milk to activate the baking soda.

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17 comments on “Classic Butter Biscuits”

  1. I tried some of your recipes and I really loved it.
  2. After seeing this recipe yesterday I made these biscuits and they turned out perfect. I even cut the recipe in half and it didn't cause any problems. Thanks for sharing.
  3. I'm the same way--ughhh fall NO! Comfort food is the only remedy for this sad season--and I lovelovelove butter biscuits!
  4. I have tried many many biscuit recipes, only to be disappointed with the results. Not with this one!! These are so goooodddd.!! Thank you!
  5. These were the best ever I am really glad I have you on Facebook and you make it so easy for me to learn how to bake. I am no baker as I have said to you many times but thank to you I am coming out of my comfort zone... thanks
  6. I don't know what I do wrong, but my biscuits always taste so blah. So I gave up, but will try these since you are so sure they will be great. Thanx for helping me, I hope. Will let you know
  7. How do you make lard biscuits? Same way,only omit the butter?
    • Hi Connie: Here is my lard biscuit recipe: http://bakerbettie.com/old-fashioned-lard-biscuits/ Yes, it is pretty much the same recipe except with lard instead of butter. Hope you enjoy!
  8. Biscuits are kind of a "thing" for southern cooks. I was trained by some of the best southern cooks over the years (grandmothers, aunts, scores of little old church ladies...) but my biscuits turned out to be either a pile of crumbs or your could roof a house with them. There was NO in between. I am a pretty good cook. I haven't killed anyone with potato salad yet, at least. But biscuits have truly been my bane. So, weekend before last, I attempted to make biscuits following your video instructions. The biscuits were perfect! Imagine if you will, a big, burly, Bama boy, boo-hooing over beautifully baked, Baker Bettie Biscuits. They turned out so well, I made another batch... bang — Even better. I got so brave as to try a pie crust this past weekend. Success there too! Seriously, I thank you from the bottom of my heart. What a great blog.
  9. I wish I could post a picture of my biscuits. This is the first time I've successfully made them. They look great and taste even better!
  10. I must confess that I've never made this exact recipe but I have made an all-butter biscuit many times. Without even making these myself I can promise you they will be worth your time & effort. Your tastebuds will rejoice. A note about the buttermilk, as Baker Bettie stated, you can sour your milk with vinegar or lemon juice but it's not necessary to let it stand until thickened. You can of course but it's not the viscosity that makes a difference, it's the acid. You can also buy powdered buttermilk that you mix in with the flour & use icy water instead of milk. Works just as well as liquid buttermilk & it keeps in your refrigerator almost indefinitely.
  11. I tried this- making scones for the first time- but I only had margarine so I used that instead of butter (and the milk and vinegar instead of buttermilk). And they came out okay... edible actually but lopsided. Could that be because of the different melting temperatures of butter and margarine. Also, they are more salty than I would like- instead of the kosher I used ordinary table salt (2 tspns)... we never ever buy kosher salt.
    • Unfortunately margarine isn't an exact substitute for butter. Teaspoon to teaspoon table salt to kosher salt would be saltier. I recommend 25% less when using table salt in place of kosher salt. Hope that helps for next time!
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