Quick Homemade Buttery Biscuits

This hearty homemade biscuit recipe has been my secret weapon for Sunday breakfasts for years. These biscuits rise beautifully with golden tops and soft, flaky centers that practically melt in your mouth.

I first discovered this technique during a snowy weekend when I was craving comfort food. After testing countless recipes, this one consistently produces the most tender, flaky biscuits that my family requests weekly alongside our scrambled eggs and bacon.

Ingredients

• All purpose flour: Provides the structure but keeps the biscuits tender; avoid self-rising flour which has different leavening
• Aluminum free baking powder: Ensures maximum rise without any metallic aftertaste
• Granulated sugar: Balances flavors and helps with browning
• Fine sea salt: Enhances all the flavors, particularly the butter notes
• Cold unsalted butter: Creates those essential flaky pockets; select high-quality butter for best results
• Half and half: Gives the perfect richness without being too heavy; use room temperature for best incorporation

Step-by-Step Instructions

Prepare the butter:

Dice your cold butter into small half inch cubes and return it to the refrigerator until needed. Cold butter is crucial as it creates steam pockets during baking that result in those beautiful flaky layers.

Mix dry ingredients:

Thoroughly whisk together the flour, baking powder, sugar, and salt in a large bowl. This even distribution ensures consistent leavening and flavor throughout each biscuit.

Cut in the butter:

Work the cold diced butter into the dry mixture using a pastry blender until the largest pieces are pea sized. This uneven texture with some larger butter pieces is exactly what creates the flaky texture in the final biscuits.

Add liquid:

Pour in the half and half all at once and gently stir just until the mixture comes together. The dough should look somewhat shaggy with visible butter pieces. Overmixing will develop gluten and make tough biscuits.

Fold the dough:

Turn the dough onto a lightly floured surface and pat into a rectangle about 1 inch thick. Fold it in half like a book, then pat into another rectangle. This creates distinct layers similar to laminated pastry.

Shape and cut:

Pat dough to a final 3/4 inch thickness and cut with a floured biscuit cutter using straight down pressure. Avoid twisting the cutter which can seal the edges and prevent proper rising.

Bake to perfection:

Place biscuits close but not touching on a parchment-lined baking sheet and bake in a very hot oven until golden brown. Brush with melted butter while still hot for an extra touch of richness and glossy tops.

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My favorite part of making these biscuits is watching my children's faces light up when they smell them baking. Our weekend tradition now includes them helping to cut the butter and shape the dough, creating memories alongside these perfect biscuits.

The Secret to Flaky Texture

The magic of truly exceptional biscuits lies in how you handle the dough. When cutting in the butter, stop when you still have visible pieces ranging from pea to lima bean size. These butter pockets create steam during baking, pushing the dough layers apart and creating that coveted flaky texture. The folding technique further enhances this by creating distinct layers, similar to how puff pastry works. I learned through much trial and error that keeping everything cold throughout the process makes a remarkable difference in the final height and texture.

Make Ahead Options

Prepare the complete dough, cut into biscuits, then freeze them on a baking sheet before transferring to a storage container. When ready to bake, you can place them frozen directly into the oven, adding just 3 to 5 minutes to the baking time. Alternatively, baked biscuits can be frozen for up to 3 months and reheated in a 350°F oven for about 10 minutes. For next-day preparation, you can refrigerate cut biscuits overnight, covered with plastic wrap, though they may not rise quite as high as freshly made ones.

Perfect Pairings

These versatile biscuits shine in numerous settings. For breakfast, split and top with sausage gravy or serve alongside scrambled eggs with a side of honey or jam. For lunch, use them as the base for mini chicken sandwiches with a spread of herbed butter. At dinner, they complement hearty stews and soups perfectly, especially when used to soak up flavorful broths. My personal favorite is serving them with honey butter whipped with a touch of cinnamon for an indulgent treat that transforms these already delicious biscuits into something truly special.

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Frequently Asked Questions

→ How can I ensure soft, fluffy biscuits?

Use cold butter and avoid over-mixing the dough to maintain a tender texture and fluffy rise.

→ Can I substitute half and half?

Yes, combine equal parts heavy cream and milk to replace half and half as needed.

→ How do I prevent sticky dough?

If the dough is sticky, lightly flour your surface and hands to make handling easier.

→ What is the best way to store leftover biscuits?

Store biscuits in an airtight container at room temperature for up to 2 days or freeze for longer storage.

→ Can I use salted butter instead of unsalted?

Yes, but reduce the added salt to balance the flavor.