These butter biscuits are melt-in-your mouth delicious and so easy to make…
Did you grow up on Bisquick? We used Bisquick for everything in my house growing up, pancakes, waffles, fried chicken and of course… biscuits. It wasn’t until we ran out of Bisquick one day a few years after Craig and I got married and I made pancakes from scratch that I realized there might be a better, or at least yummier way to make these things. I started experimenting with making these family favorites from scratch, and I never went back. I don’t think I’ve bought a box of Bisquick in over a decade.
One of the best additions to my kitchen arsenal was my butter biscuit recipe.
This is one of my family’s favorite recipes, it’s pretty quick and easy and since there’s no rise time, you can whip it up real quick in about 20-25 minutes. Since these biscuits are made with real butter, they have beautiful layers and basically melt in your mouth.
They pair beautifully with soups, or anything hearty. They’re delicious with butter and honey, butter and jam or just on their own.
Since it’s the butter that makes the amazing layers in these biscuits you want to make sure yours is nice and cold, and that you don’t over handle your dough. It’s going to feel like a rough dough, not smooth at all like bread dough, but that’s exactly how you want it to get those perfect puffy layers.
Tools I use for this recipe:
Butter Biscuit Recipe
Ingredients
- 3 cups all-purpose flour
- 4 teaspoons baking powder
- 1 Tablespoon sugar
- 1 teaspoon salt
- 3/4 teaspoon cream of tartar
- 3/4 cup cold butter
- 1 cup of cold milk (I use whole milk)
Directions
- In a large bowl combine flour, baking powder, sugar, salt and cream of tartar. Cut in butter until mixture resembles course crumbs. (You can use a pastry cutter, but I prefer to use a food processor for this).
- Make a well in the center of the flour/butter mixture and add milk all at once. Using a fork, stir together until just moistened.
- Turn out dough on a lightly floured surface (I use these silicone baking mats) and gently knead until it holds together. You should only need 4-6 turns.
- Lightly roll out dough to 3/4 inch thick. Don’t overhandle the dough as this will make the biscuits tougher and loose their flakiness.
- Using a biscuit cutter, cut out biscuits and place 1 inch apart on an uncreased cookie sheet.
- Bake at 450º for 10-12 minutes or until golden. Serve immediately.
Try these biscuits with my homemade chili recipe!
