Here’s a simple, classic butter biscuits recipe using all-purpose flour—soft, flaky, and buttery:
Classic Butter Biscuits
Ingredients (makes ~8 biscuits)
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/2 cup (1 stick) cold unsalted butter, cut into small cubes
- 3/4 cup milk (whole milk works best)
Instructions
- Preheat the oven:
- 425°F (220°C) and line a baking sheet with parchment paper.
- Mix dry ingredients:
- In a large bowl, whisk together flour, baking powder, and salt.
- Cut in the butter:
- Add cold butter cubes to the flour mixture.
- Use a pastry cutter, fork, or fingers to mix until it resembles coarse crumbs.
- Add milk:
- Pour in the milk gradually, stirring until just combined.
- Avoid overmixing to keep biscuits tender.
- Shape the biscuits:
- Turn dough onto a lightly floured surface.
- Pat or roll to about 1/2–3/4 inch thick.
- Cut using a biscuit cutter or a glass.
- Bake:
- Place biscuits on the prepared baking sheet.
- Bake 12–15 minutes, or until golden brown.
- Serve warm:
- Perfect with butter, honey, jam, or gravy!
💡 Tips for extra-flaky biscuits:
- Keep the butter cold—small chunks create layers while baking.
- Don’t twist the cutter when cutting biscuits; press straight down for rising.
- For richer flavor, brush tops with melted butter after baking.
If you want, I can also give a “quick 3-ingredient ultra-buttery biscuit version” that’s faster and super soft—no rolling required.
Do you want me to share that version too?
