Appetizers, Baked

Classic Butter Biscuit


Indulge in the comforting aroma of freshly baked classic butter biscuits with this foolproof recipe that promises buttery, crumbly perfection every time. These tried and true homemade biscuits are the epitome of simplicity, using basic ingredients to create a culinary masterpiece. The golden-brown exterior and flaky layers make these biscuits a versatile addition to any meal. From breakfast to dinner, these biscuits are bound to become a staple in your kitchen.

The Art of Perfect Biscuits:

Why settle for ordinary biscuits when you can master the art of creating perfect, flaky wonders? This recipe is meticulously crafted with the right blend of ingredients in precise quantities. The magic lies in the cold butter, which contributes to the creation of those delightful flaky layers. Buttermilk adds a subtle tang and ensures a tender crumb, making each bite a heavenly experience. The key? A light touch with the dough – the secret to achieving biscuits that are both light and airy.

Ingredients You’ll Need:

Let’s dive into the heart of this classic biscuit recipe with a peek at the essential ingredients. Simple yet effective, these five items come together to create biscuit perfection:

All-Purpose Flour: Providing the structure needed for the biscuits.

Baking Powder: The secret ingredient for proper dough rising.

Salt: Elevating flavors and preventing the biscuits from tasting bland.

Unsalted Butter: The hero that forms those delectable flaky layers – make sure it’s chilled!

Buttermilk: Infusing moisture, richness, and a touch of flavor into the dough.

Melted Butter for the Finishing Touch: To achieve the perfect golden-brown finish, a final touch of melted butter is brushed on top of each biscuit. This simple step elevates the visual appeal and adds an extra layer of buttery goodness.

How To Make:

Step-by-Step Biscuit Crafting:

Creating these homemade biscuits is a breeze, taking just over 30 minutes from start to finish. Let’s break down the process into easy-to-follow steps:

Preheat Oven, Prepare Baking Sheet: Begin by preheating your oven to 425 degrees Fahrenheit. Line a baking sheet with parchment paper in preparation for the biscuit magic.

Dry Ingredients: In a spacious bowl, whisk together the all-purpose flour, baking powder, and salt. This forms the foundation of your biscuit dough.

Add Butter: Grab a cheese grater and grate the cold butter into the flour mixture. Employ a pastry cutter or the back of a fork to seamlessly incorporate the butter into the flour.

Mix: Once the butter is evenly distributed, introduce the buttermilk. Use a pastry cutter or fork to gently mix the buttermilk into the dough. Stop just before it all comes together, ensuring a shaggy and crumbly texture.

Knead: Transfer the dough onto a floured surface and delicately knead it to bring it together. Exercise caution not to overwork the dough, preserving the coldness of the butter.

Cut: Roll out the dough to a thickness of 1 inch on the floured surface. Employ a 3-inch biscuit cutter or cup to cut the biscuits. Gather and re-roll the dough scraps to utilize every bit.

Add to Pan: Place the cut biscuits on the prepared sheet pan, ensuring they are spaced 1 inch apart.

Brush With Butter: Enhance the flavor and appearance by brushing melted butter on top of each biscuit.

Bake: Pop the sheet pan into the preheated oven and bake the biscuits until they exhibit a light golden-brown hue on both the top and bottom, approximately 15 to 20 minutes.

Tips for Success:

Achieving biscuit perfection requires a few insider tips. Keep these secrets in mind for biscuits that will have everyone asking for your recipe:

Use Cold Butter: The key to flaky layers is chilled butter, so ensure it stays cold throughout the process.

Knead Gently: Handle the dough with care; overworking it can compromise the flakiness. Mix until the dough is just combined and crumbly.

Space Them Out: Allow sufficient space between biscuits on the pan to accommodate their expansion during baking.

Storing Leftover Biscuits and Dough:

Should there be any leftover biscuits (though it’s a rare occurrence), rest assured they can be stored for future enjoyment. Keep them at room temperature for up to a day or refrigerate for up to three days.

Freezing Leftover Dough: For a longer storage option, freeze leftover dough. Lay it out in a single layer on a baking sheet, then transfer to a bag once solid. When ready to indulge, thaw the dough in the fridge overnight and proceed with baking as usual.

Classic Butter Biscuit

Recipe by admin
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Course: AppetizersCuisine: American


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Quick and Easy Classic Butter Biscuit Recipe.


  • 2 ¼ cups all-purpose flour

  • 1 ½ tablespoons baking powder

  • 1 teaspoon salt

  • ½ cup unsalted butter, cold

  • 1 cup buttermilk

  • Additional melted butter for brushing


  • Preheat your oven to 425 degrees Fahrenheit and prepare a baking sheet by lining it with parchment paper.
  • In a large bowl, whisk together the flour, baking powder, and salt.
  • Using a cheese grater, grate the cold butter into the flour mixture. Use a pastry cutter or the back of a fork to “cut” the butter into the flour.
  • Once the butter is incorporated, add the buttermilk. Use a pastry cutter or fork to mix the buttermilk into the dough. Stop mixing just before it all comes together. The dough should be shaggy and crumbly at this point.
  • Dump the dough onto a floured surface and knead the dough with your hands to bring it together. Be careful not to overwork the dough.
  • Roll the dough out on the floured surface until 1 inch thick. Using a 3-inch biscuit cutter or cup, cut the biscuits. Gather the dough scraps and form them into a ball. Roll out the dough again and repeat the cutting process until all your dough is used up.
  • Place the biscuits onto the prepared sheet pan, spaced 1 inch apart.
  • Brush melted butter on top of each biscuit.
  • Bake the biscuits until lightly golden brown on top and bottom, about 15 to 20 minutes.

Nutrition Facts

  • Calories: 367kcal
  • Carbohydrates: 39g
  • Protein: 6g
  • Fat: 21g
  • Cholesterol: 55mg
  • Sodium: 465mg
  • Potassium: 413mg
  • Fiber: 1g
  • Sugar: 2g
  • Calcium: 189mg
  • Iron: 2mg

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