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!
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?!
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.
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.
- 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
- Preheat your oven to 475°F.
- Combine the flour, baking soda, baking powder, and salt in a large bowl and whisk together.
- 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.
- 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.
- 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.
- Use a round cutter to cut into rounds about 2 1/2 inch wide. You can go smaller for more biscuits.
- Gently pat the scraps together to cut out the rest of your biscuits.
- 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.
- Immediately place the biscuits in the oven and bake at 475F for about 11-15 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.
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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Amount Per Serving: Calories: 0