Description
These fluffy breakfast butter biscuits are perfect for any morning meal. With tender, flaky layers and rich buttery flavor, this easy recipe creates bakery-quality biscuits in just 27 minutes. Ideal for breakfast sandwiches, served with jam, or enjoyed warm with honey butter.
Ingredients
- 2 cups all-purpose flour (plus extra for dusting)
- 1 tablespoon granulated sugar
- 1 tablespoon baking powder
- 1 teaspoon salt
- 6 tablespoons cold unsalted butter (cubed)
- ¾ cup cold buttermilk
- 2 tablespoons melted butter (for brushing tops)
Instructions
- Prepare Your Workspace: Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper.
- Mix Dry Ingredients: In a large bowl, whisk together flour, sugar, baking powder, and salt until evenly combined.
- Cut in Cold Butter: Add cubed cold butter to flour mixture. Using a pastry cutter or two knives, cut butter into flour until mixture resembles coarse crumbs with pea-sized butter pieces.
- Add Buttermilk: Make a well in center of flour mixture. Pour in cold buttermilk all at once. Using a fork, gently stir just until dough comes together (don’t overmix).
- Knead and Shape: Turn dough onto lightly floured surface. Gently knead 3-4 times until dough holds together. Pat into ¾-inch thick rectangle.
- Cut Biscuits: Using a 2½-inch round cutter, cut straight down without twisting. Place on prepared baking sheet with sides barely touching.
- Brush and Bake: Brush tops with melted butter. Bake 12-15 minutes until tops are golden brown and biscuits have risen.
- Serve: Remove from oven, brush with additional butter if desired. Serve warm for best texture.
Notes
Pro Tips:
- Keep butter as cold as possible throughout mixing process
- Don’t twist the cutter when cutting biscuits – this seals edges and prevents rising
- For extra layers, try the envelope fold: fold dough in thirds, pat down, then cut
- Dip cutter in flour between cuts to prevent sticking
Storage: Store in airtight container for up to 3 days. Freeze unbaked biscuits for up to 3 months – bake directly from frozen, adding 2-3 extra minutes.
Substitutions: Can substitute buttermilk with ¾ cup milk + 1 tbsp vinegar (let sit 5 minutes). For dairy-free, use plant-based butter and non-dairy milk.
- Prep Time: 15
- Cook Time: 12
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1
- Calories: 245
- Sugar: 3
- Sodium: 425
- Fat: 12
- Saturated Fat: 7
- Unsaturated Fat: 5
- Trans Fat: 0
- Carbohydrates: 28
- Fiber: 1
- Protein: 5
- Cholesterol: 32
Keywords: breakfast butter biscuit recipe, flaky homemade biscuits, southern style breakfast biscuits, buttery biscuit recipe, easy biscuit recipe, no yeast breakfast biscuit, warm biscuits from scratch, fluffy morning biscuits